Yogurt delight with tahin sauce

January 30th, 2012 Comments Off on Yogurt delight with tahin sauce

Tahin (sesame seed paste) has always occupied a central place in Anatolian social life for centuries. It classically accompanied with pekmez (molasses syrup).

Tahin is a source of calcium, protein and a source of vitamin B and E. It reduces the chance of osteoporosis and other muscular generated diseases such as rheumatoid arthritis.

The fresh fluid tahin paste is perfect for sauce usage.

I bought this fresh tahin paste from a store in Turkey. It is thinner than the ones we buy. Because they were making it at the store from ground sesame seeds with a special blender machine. In other words, when it is fresh, it is more fluid and thin.

Especially for these cold days, tahin is a remedy that gives us energy.

  • 3 eggs
  • 1 cup coarse semolina (irmik)
  • 1 cup flour
  • 1 cup sugar
  • 1 cup yogurt
  • 1 t baking powder
  • Separate eggs. Beat whites until stiff with a pinch of salt. Set aside. 

    Beat yolk  in another bowl.  

    Mix together yolks and whites, then add sugar.

    Add yogurt and beat.

    Put semolina, flour and baking powder and combine well.

    Place the batter in a greased cake pan (20 cm diameter). 

    Bake in pre-heated 180° C oven for 35-40 minutes until golden brown. 

    While baking prepare the syrup.


  • 4 cup sugar
  • 3 1/2 cup water
  • 1/2 t lemon juice
  • tahin sauce
  • Boil sugar and water in a saucepan. When the liquid comes to a full rolling boil, add lemon juice. Boil until the syrup becomes viscous. 

    Take the cake from oven and pour approximately 1 cup boiled water. Wait for 5 minutes to absorb it. 

    Then slowly pour (bit by bit) the hot syrup all over, while the cake is still hot.  Cover it with a wrap and let it soak up the syrup. Tastes even better next day.

    Store in refrigerator.

    Before serving, spread over fresh tahin sauce for extra flavour.

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