1/2vegetable oil or melted butter.*I've used a 1/4 of each.
1/2cupmilk or water.*I've used milk.
optional: one or more of the following.
For garnishing: more sesame seeds.
For stuffing: If you are going to fill all the araeeshyou’ll need a batch of agwa recipe.
In the mixer bowl combine flour, salt, yeast, sesame seeds , your optional add ons and sugar and mix well,
Melt the butter and add oil to butter then pour over the flour, make sure the mixture is not hot.
Mix together until flour is completely incorporated.
Warm up the milk and pour gradually over the flour until the dough comes together.
Turn the dough into a lightly floured surface and knead by hand for 5 minutes,
Cover the dough and let it rise for two hours.
Preheat oven to 325F.
Divide dough into 6 equal parts.
If you are going to make a plain araeesh then roll the section into an 11 inch long log then cut into 8 equal parts.
If you are going to stuff it with agra then roll each into an 11 inch long , with almost 4mm thickness, rectangle. Roll agra into smaller cylinders placing into the center of the dough then roll the dough over to contain all agwa. Divide into 8 equal parts.
Place on a silpat lined baking sheet, brush with egg and sprinkle sesame seeds on top.
Bake for 18-20 minutes until bottom gets nicely browned, then broil for one or two minutes till it has browned nicely.
Let it completely cool on a rack.
Store in an airtight container for 2 weeks.
* As I've explained in the post above using butter or oil affects the taste and texture of the ara'eesh and so the case of using milk or water. So you might want to go my route or experiment a little for your own preference.