Hijazi Shureik sesame bread
Shureik is among the most famous breakfast breads in the Hijaz, and in Medina it is known as Shureik Madini until it became one of the landmarks of its bakeries.
It is rings of dough rich in milk and butter covered with sesame, usually served with tea on Hijazi breakfast tables.
In a kneading bowl, mix the flour, yeast, sugar, and salt, then add the warm milk, butter, and egg. Knead for ten minutes until the dough is smooth and soft and does not stick to the hand. Its richness from milk, butter, and egg is the reason for Shureik's well-known tenderness. Cover and let it rise for an hour until doubled.
Divide the dough into six balls, and shape each ball into a rope closed into a ring, or a thick disk. The ring is the most famous shape in the bakeries of Medina.
Arrange the rings on a parchment-lined tray and let them rest for twenty minutes until puffed. This second rest is essential so the Shureik comes out soft and puffy.
Glaze the rings with the egg-and-milk mixture for a first coat, then a second coat after two minutes, then scatter the sesame and nigella seeds until the whole surface is covered. Glazing twice fixes the sesame so it does not fall off when slicing.
In an oven preheated to 190 degrees, bake for fifteen to eighteen minutes until the surface is glossy golden and the sesame toasts and its aroma rises.
Serve it warm with milky tea, or with cheese, honey, and jam. It is among the most famous breakfasts of the people of Medina and Mecca.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Hijazi Shureik Sesame Bread, and how to fix them:
Kneading was insufficient or the bake ran long. Knead a full ten minutes and take it out of the oven the moment the surface browns.
The glaze was too little or on a dry surface. Glaze generously with the egg mixture twice before scattering the sesame.
The milk was hot and weakened the yeast, or the place is cold. Use milk warm as the hand and put the dough in a warm, closed place such as a turned-off oven.
The tray was on a high rack. Always bake on the middle rack, and parchment protects the bottom.
Best with morning tea on the same day.
Two days in a sealed bag, and reheat a minute in a hot oven before serving.
Keeps baked two months in bags, and thaws and reheats to come back soft.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Milk | warm water with two spoons of milk powder | 1:1 | A pantry solution with the same richness |
| Butter | vegetable oil | 1:1 | Lighter in fat and less in flavor |
| Half the white flour | whole-wheat flour | 1:1 for the half | A brown Shureik with higher fiber, as in some old households |
| Sesame alone | sesame with nigella seeds | ~ | The full Hijazi surface |
| Ingredient | 6 rings | 3 rings | 12 rings |
|---|---|---|---|
| Flour | 400 g | 200 g | 800 g |
| Milk | 200 ml | 100 ml | 400 ml |
| Sesame | 25 g | 15 g | 50 g |
A Shureik ring on its own is a source of fast-absorbing carbohydrates (its glycemic index is high). Add a protein source such as cheese, egg, or Ful (stewed fava beans) so the sugar absorbs more slowly and fullness lasts longer, and this is an established rule in building a balanced breakfast.
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