While brioche originates from France, soft buttery breads have become a beloved staple in many Middle Eastern households, often served at breakfast or special gatherings. The technique of folding butter into enriched dough mirrors traditional Arab sweet breads like khubz mahmous, reflecting a shared love for tender, fragrant loaves.

In the Levant, similar breads are flavored with mahlab or orange blossom water, while in the Gulf they may be topped with nigella seeds. Some families add cardamom or rose water to the dough for a fragrant twist, showing the versatility of this enriched bread across the region.

It is typically served warm, sliced, and enjoyed with honey, labneh, or cheese. During holidays and family gatherings, the loaves are often presented on a large platter and eaten alongside olives, fresh herbs, and tea.

Enriched breads like this are common at Eid al‑Fitr, Ramadan iftars, and family birthdays. Their rich texture makes them a festive treat that pairs well with sweet spreads and savory dips during celebrations.

Traditional ingredients include bread flour, unsalted butter, whole milk, and eggs. Substitutes such as all‑purpose flour, plant‑based butter, or almond milk work well, but they may slightly alter the crumb and flavor.

Pair it with hummus, baba ganoush, labneh with za’atar, or a simple olive oil dip. It also complements stews like lamb tagine or chicken maklouba, soaking up sauces beautifully.

The key is the butter‑folding step, which creates a tender, melt‑in‑your‑mouth crumb unlike typical flatbreads. The optional sesame seed topping adds a subtle nutty crunch that is beloved in the region.

Common errors include over‑mixing the dough, letting the butter melt during folding, and over‑proofing which leads to a collapsed loaf. Keep the butter cool, monitor rise times, and handle the dough gently.

Folding softened butter creates layers of fat that coat the gluten strands, giving the bread its characteristic softness and lift. Melted butter would be absorbed too quickly, resulting in a denser crumb.

Yes. After the first proof, you can refrigerate the dough for up to 24 hours, then shape and bake when ready. Once baked, store the cooled loaves in an airtight container; they stay fresh for 2‑3 days at room temperature or 2 months frozen.

The YouTube channel Sarah and Malak’s Kitchen focuses on easy‑to‑follow Middle Eastern home cooking, featuring family‑friendly recipes, traditional breads, and everyday meals that celebrate Arab flavors with simple techniques.