Why these rolls shine

Syrian Tahini and Spinach Rolls transform classic Levantine flavors into a soft, bakery-style swirl. Imagine warm bread wrapped around lemony tahini, tender spinach, and the bright, citrusy pop of sumac, with Aleppo pepper’s gentle warmth. The result is a savory pastry that fits into mezze spreads, picnic baskets, or brunch tables, and tastes equally delightful warm or at room temperature.

Flavor blueprint

The flavor profile is unmistakably Syrian-Levantine: tahini’s nutty richness, lemon’s brightness, and a bouquet of familiar spices—sumac for tartness, cumin for earthiness, and Aleppo pepper for mild heat and fruitiness. Pomegranate molasses is optional, but a drizzle adds a sweet-tart note that brings the spinach to life. A final shower of sesame and nigella seeds lends the signature scent of a Damascus bakery.

Technique notes

• Dough texture: This is a straightforward olive-oil enriched dough. Knead until smooth and slightly tacky—soft doughs bake up lighter. If the dough resists rolling, rest it 5 minutes to relax gluten.
• Dry the spinach well: Excess moisture causes gaps and soggy centers. If using frozen spinach, thaw completely, then squeeze thoroughly in a clean towel until nearly dry.
• Spreadability: Tahini varies in thickness. If your tahini is stiff, whisk in a teaspoon or two of water to make a velvety, spreadable paste before combining with the spinach.
• Tight rolling: Roll firmly without compressing. A firm cylinder prevents the swirls from unraveling and distributes filling evenly.
• Proofing cues: After slicing, a short proof puffs the rolls and yields a soft, layered crumb. The dough should look slightly expanded and feel pillowy to the touch.

Substitutions and variations

• Greens: Swap part of the spinach for chard, beet greens, or even finely chopped kale (briefly sautéed and cooled).
• Nuts: For extra texture, sprinkle 2–3 tablespoons of toasted pine nuts or walnuts over the filling before rolling.
• Spice swaps: No Aleppo pepper? Use sweet paprika plus a pinch of chili flakes. No sumac? Add extra lemon zest for brightness.
• Vegan finish: Brush with aquafaba instead of egg wash for sheen and seed adhesion.
• Whole-grain boost: Replace 20–30% of the flour with whole-wheat; add a splash more water if needed.

Serving suggestions

• Mezze platter: Pair with labneh, olives, cucumbers, mint, and tomato wedges.
• Dips: Whisk tahini, lemon juice, garlic, water, and salt into a quick sauce; or serve with a spicy shatta.
• Breakfast: Warm a couple of rolls, tear them open, and drizzle with olive oil and a squeeze of lemon.

Make-ahead and storage

• Refrigerate baked rolls in an airtight container up to 3 days. Rewarm at 160°C/325°F for 8–10 minutes to refresh.
• Freeze baked and cooled rolls up to 2 months. Thaw at room temp, then re-crisp in the oven.
• Prep-ahead: Shape and pan the rolls, cover, and refrigerate overnight. Bake straight from the fridge, adding 3–5 minutes.

Cultural touchpoints

Sesame and tahini are pillars of Syrian and broader Levantine cuisine, found in everything from hummus and mutabbal to sweet Tahinov Halaweh-styled pastries. Bakeries throughout Damascus and Aleppo often showcase swirled breads and olive-oil-rich doughs topped with sesame, nigella, or za’atar. These rolls draw on that tradition but fold in a generous spinach filling reminiscent of fatayer sabanekh (spinach pies). The marriage of tahini and lemon is classically Levantine, and sumac’s tang evokes the bright, herb-driven spirit of Syrian cooking.

Unique aspects

• Savory swirl: Borrowing the cinnamon-roll format for a savory, seed-topped roll creates a novel presentation that’s easy to serve and share.
• Balanced richness: Tahini delivers creaminess without dairy, keeping the rolls indulgent yet light.
• Flexible format: Equally at home as a starter, brunch item, or side; great warm or at room temperature, making it ideal for gatherings.

Troubleshooting

• Gummy center: Underbaked or too-wet filling. Bake until the centers read 93°C/200°F, or cook spinach longer to remove moisture.
• Filling leaks out: Roll too loosely or sliced too thick. Aim for 12 even pieces and a firm roll.
• Pale tops: Extend baking by 2–3 minutes or switch to convection for the last few minutes. A light egg or aquafaba glaze helps browning and seed adhesion.

Personal note

I love how these rolls capture the generosity of Syrian hospitality—simple ingredients elevated by technique and spice. Tahini’s warmth cradles the greens, while sumac and lemon make each bite sparkle. They’re the kind of bake that invites gathering: tear, share, dip, repeat.