Meshtah

Soak the jreesh in 1 cup of water for 5 hours and drain. If using bulgur, soak fro 30 minutes, squeeze and drain.
First off, remember to check out the expiration date on the package of yeast.
In a large bowl, mix the flour, yeast, sugar, salt, anise seed and jreesh/bulgur.
Add the warm milk and oil. Mix thoroughly to obtain a malleable dough (you may need more or less milk than called for. The amount of moisture in the flour determines how much more you need to add).
Cover with a kitchen towel and set aside in a warm place for 2 hours or until the dough doubles in size.
Meanwhile, prepare the glaze: Combine the glaze ingredients in a saucepan, whisk and bring to a boil, it should have the consistancy of thick cream. Remove from the heat and set aside.
Divide the dough into 8 equal balls.
Sprinkle some flour on a counter top and slightly flatten each ball, using a rolling pin, to an oval that is 2.5 cm/1 inch thick and about 15 cm/ 6 inches long.
Transfer the 8 stretched flat dough to a slightly greased baking sheet. Set aside for 40 minutes, allowing the dough to rise and relax.
Just before baking, use your fingertips to dimple the dough all over. Using a brush, delicately, glaze each meshtah with the prepared glaze. Generously sprinkle sesame seeds
Bake in a preheated oven to 200°C/400°F to a light golden color. Serve warm with a cup of tea and labneh or any other spreadable cheese! An ideal Suhoor or breakfast treat! Happy eating!!