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–+ servings
A stack of four sesame-coated cookies sits on a small white plate atop a wooden surface, with a blurred background featuring a glass of tea and a brass pot.
5 from 1 rating

Barazek (Pistachio and Sesame Cookies)

Yield: 30 Cookies
Prep: 30 minutes
Cook: 20 minutes
Resting Time: 1 hour
Total: 1 hour 50 minutes
Author: Amina Al-Saigh
These Syrian cookies are crispy and nutty with a slightly sweet flavour. Perfect with a cup of tea or coffee!
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Ingredients
 

For the Dough

  • 2 cups all-purpose flour, 240 grams
  • 1/2 cup ghee, room temperature, 113 grams
  • 1/2 cup granulated sugar, 100 grams
  • 1/4 cup water, cold

For the Coating

  • 1 cup pistachios, roughly chopped
  • 1 cup sesame seeds, lightly toasted, 100 grams
  • 1 tablespoon honey
  • 1 tablespoon water

Instructions
 

  • In a large bowl, mix the 2 cups all-purpose flour and 1/2 cup ghee with your hands until the flour is fully coated and the dough is compact when pressed.
  • Add the 1/2 cup granulated sugar and 1/4 cup water and gently fold in the liquid to avoid developing too much gluten which will result in a tough cookie. The dough will come together in about 2 minutes. Cover the bowl and refrigerate for 1 hour.
  • Place the 1 cup pistachios on a plate and set aside. On another plate, combine the 1 cup sesame seeds, 1 tablespoon honey, and 1 tablespoon water, mixing until you get a sticky consistency.
  • Preheat the oven to 350℉.
  • Remove the dough from the fridge. Using a tablespoon, scoop the dough into 30 small balls. Press each ball lightly into the chopped pistachio to coat. Then, flip the dough ball and gently flatten it into the sesame mixture, pressing lightly to form a thin cookie without cracking. Ensure the cookie is fully coated in the sesame mixture.
  • Place the flattened cookies, sesame side up, on parchment paper, spacing them about 2 cm apart. Bake for 20 minutes, rotating the pan if necessary. The cookies are done once the edges turn golden brown.
  • Allow the barazek to cool completely before serving, as they will crisp up. Store in an airtight container for up to one week.

Notes

  • If butter is used instead of ghee, the cookies will slightly differ in texture and taste, as butter contains some liquid which will make the cookies a bit less crispy.
  • Try to achieve a very thin cookie when pressing into the coating but be careful not to crack it.
Serving: 1cookie, Calories: 123kcal, Carbohydrates: 13g, Protein: 3g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 8mg, Sodium: 1mg, Potassium: 75mg, Fiber: 1g, Sugar: 4g, Vitamin A: 17IU, Vitamin C: 0.2mg, Calcium: 54mg, Iron: 1mg
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