In a medium bowl, dissolve the yeast in the lukewarm water.

Stir in one cup of the flour, then stir in the sugar and oil.

Stir in a second cup of flour, then turn the dough out onto a well floured surface and knead for 5 minutes or until smooth.

Cover the dough with plastic wrap and let rise for 2 to 3 hours until it has doubled in volume.

Place a baking sheet in the middle rack and preheat the oven to 375° F.

Mix together the tahini and sugar until smooth. Set aside.

Cut the dough into 6 equal pieces.

Flatten each out on a lightly floured surface, then roll out to a rectangle about 12cm by 24cm.

Spread the top surface with 2½ tablespoons of the filling mixture, spreading it almost to the edges. Roll up the rectangle from one corner into a cylinder, and stretch as you roll to about double the length. Hold down one end and coil the dough in a spiral shape, then tuck the end in. Flatten with the palm of your hand, then set aside, covered, while you fill and shape the other rectangles.

Flatten out each swirl slightly with a rolling pin. Return to the first coil and roll out gently with a rolling pin. Don’t worry if a little filling leaks out.