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Shubak el-Habayeb 2

Shubak el-Habayeb or Iraqi Lover’s Window Bread

Iraqi Lover's Window Bread is a mildly sweet sesame topped bread with vertical slits flavoured with rose water, orange blossom water, mahlab and cardamom.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 6 hours 5 minutes
Course breads
Cuisine iraqi
Servings 6 breads

Ingredients
  

For the Dough:

  • 2 1/2 cups all purpose flour
  • 3/4 tsp active dry yeast or instant yeast
  • 1/4 cup sugar
  • 1/2 cup lukewarm milk more if needed
  • 1/4 tsp orange blossom water
  • 1/4 tsp rose water optional
  • 1/4 tsp crushed cardamom 3 to 4 pods
  • 1/4 tsp crushed mahlab seeds 5 to 6 seeds
  • 1/2 tbsp salt
  • 30 gm butter melted and cooled
  • 1/4 cup water for wetting hands to knead dough
  • 1 tbsp water
  • 1 pinch salt
  • 1 pinch sugar
  • 2 tbsp sesame seeds white or black and white

For the Glaze:

  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 pinch salt
  • 1 pinch sugar
  • 2 tbsp sesame seeds white or black and white

Instructions
 

  • You can do this by hand or in the food processor as I did. Put the flour in a bowl, and make a well in the middle. Sprinkle the yeast and sugar into this, and then add the milk. Cover the milk with some of the flour from the sides. Cover the bowl loosely and let it rest for an hour.
  • Add the flower waters, the mahlab and cardamom (I crushed the cardamom with a mortar and pestle first, then added the mahlab seeds and crushed them), and the salt to the bowl. Knead to a rough dough. Add the melted butter and knead till you have a smooth dough.
  • Turn the dough onto a lightly floured counter and kneada little more, wetting your hands with water while kneading if your dough feels stiff. When you are done kneading, the dough should be supple and smooth.
  • Place the dough into an oiled bowl and let rise in a warm spot, covered, for about two to three hours, until doubled in volume. Turn the dough out onto a lightly floured surface and divide into 6 equal portions. Roll each into a ball. Cover loosely and let them rest for 15 minutes.
    Shubak el Habayeb dough 1
  • Using a rolling pin, roll each ball into a square that is just about 1/2 inch thick. With a sharp knife, cut one short vertical slit in each quadrant of the dough. Open the slits with your fingers to make sure they are cut through and do not close up as the dough rises.
    Shubak el Habayeb dough 2
  • Place the squares on lightly greased baking sheets. Cover them loosely and let them rise for an hour.
    Shubak el Habayeb dough 3
  • Mix together the ingredients for the glaze and brush it over the risen dough. Sprinkle the sesame seeds over this. Bake the breads at 220C (425F) for about 15 to 20 minutes till golden brown and done.
  • Cool them on a wire rack and serve slightly warm.