Sweet Iraqi Bread Recipe From The Iraqi Kitchen

Sweet Iraqi Bread Recipe From The Iraqi Kitchen

Raghad Al Safi’s new book The Iraqi Table is a celebration of traditional Iraqi favourites – like the carb-tastic Chureck.

Chureck, which originated from the Turkish word for bread, takes many forms and can be stuffed with a variety of sweet and savoury fillings. Here are two of the most popular types: the date-filled imamat al sultan (‘sultan’s turban’) and chureck jibbin (‘cheese churuck’).

iraqi bread

CHURECK (SWEET IRAQI BREAD)

Makes: 4 churecks

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Ingredients

Dough:

  • 4 cups plain flour
  • ¾ cup warm milk
  • 2 tbsp active dry yeast
  • ½ cup sugar
  • ¾ tbsp. salt
  • 2 eggs
  • ¾ cup butter
  • ¼ water

Date filling:

  • 2 cups pitted dates
  • 2 tbsp butter
  • 3 tbsp water
  • ½ tsp sweet spice of your choice: cinnamon, cardamom, aniseed, fennel (optional)

 

Method:

To make the dough, combine all the dough ingredients in a medium-size mixing bowl and knead with hands into a smooth, firm consistency. Cover dough and leave to rest until slightly risen (approximately 30 – 60 minutes)

Imamat Al Sultan (Date Filling): 

1. Preheat an oven to 180°C / 350°F / Gas Mark 4
2. To make the filling, finely chop the dates. Add melted butter, water and a sweet spice of your choice, and mix by hand to form a soft dough.
3. Divide the dough into four equal parts. Using one portion, roll the dough out onto a flat surface into a rectangular shape. Place a strip of the date mixture (approximately 5 centimetres thick) along the bottom of the rectangle
4. Make a series of vertical incisions above the date mixture and all the way through the dough. Starting from the eduge under the date mixture, roll the dough into a tube and join each end of the tube to form a circle.
5. Once completed, the date mixture should appear through the incisions and the bread should resemble a sultan’s turban. Repeat the process with the three remaining pieces of dough.
6. Arrange churecks on a greased baking tray. Lightly beat the egg yolk and water and brush on top of the dough. Sprinkle with poppy seeds or sugar and bake for approximately 20 minutes or until golden

CHURECK JIBBIN (CHEESE CHURECK)

Makes: 4 churecks

Ingredients

Dough:

  • 4 cups plain flour
  • ¾ cup warm milk
  • 2 tbsp active dry yeast
  • ½ cup sugar
  • ¾ tbsp. salt
  • 2 eggs
  • ¾ cup butter
  • ¼ water

Cheese filling:

  • ½ cup lightly-salted crumbled feta cheese
  • ¼ cup grated halloumi
  • ½ cup mozzarella or cheddar cheese
  • ½ cup fresh herb of your choice: mint, chill, parsley (optional)

Method:

1. Preheat an oven to 180°C / 350°F / Gas Mark 4
2. To make the filling, combine the cheeses. Reserve herbs for after cheese chureck is cooked.
3. Divide dough into four equal parts. Using one portion, roll the dough flat (about 2 cm thick). Cut into a diamond shape. Sprinkle cheese on top. Arrange churecks on a greased baking tray. Lightly beat the egg yolk and water, and brush on top of the dough. Sprinkle with poppy seeds or nigella seeds. Back for approximately 20 minutes or until golden.

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   April 15, 2016