• Prepare the syrup by combining everything in a small saucepan. As soon as it boils, remove from heat and let it cool.

Make the dough:

• Mix the flour, sugar, yeast, baking soda and salt. Add the water and olive oil and mix until you have a soft dough. Place dough into an oiled bowl. Cover the bowl with and let the dough rise for 1-2 hours.

Make the filling:

• Mix tahini paste, dark tahini, brown sugar and cinnamon in a bowl. Mix well to combine. Add the carob molasses and mix only a few seconds until just distributed. Overmixing may cause filling to thicken too much which makes spreading difficult.
• Place a piece of greaseproof paper in a round 26-28 cm pan. Preheat the oven to 175° C.
• When the dough has risen, divide into 4 parts. Roll each piece into a rectangle of approximately 30 x 20 cm. Spread a quarter of the filling on each rectangle and roll it up. Using your hands, roll back and forth each piece to elongate it, until it reaches double in size. Twist each roll like a rope. Make a coil and place in the centre of the baking pan. Continue with the remaining three pieces of dough and place around the coil.
• Cover with a kitchen towel. Let the tahini pie rest for 30 minutes.
• Bake in the preheated oven for 40-45 minutes until dark brown. As soon as you take the pie out of the oven, brush the entire surface with the syrup. Leave to cool and serve.