Arabic recipesSweets
Barazek Recipe: Crisp Damascene Sesame and Pistachio Cookies
Barazek are wafer-thin, crisp shortbread cookies from Damascus scented with ghee and mahlab, studded underneath with crushed green pistachios and blanketed on top with toasted sesame seeds. Mixing a spoonful of thick sugar syrup into the sesame ensures a glossy, crunch-packed crust that stays intact.
Also known as:Damascene barazekSyrian sesame pistachio biscuitsLevantine barazek cookies
Servings8
Prep time40 min
Cook time14 min
Ingredients
Add ingredients to cart- 500 g plain all-purpose wheat flour
- 250 g chilled, firm Arabic ghee (samna)
- 150 g caster sugar and 100 ml cold water
- 3 tbsp thick cold sugar syrup (qater or honey) for the dough + 3 tbsp thick syrup for the sesame coating
- 1/2 tsp finely ground mahlab, a pinch of vanilla and a small pinch of salt
- 250 g lightly toasted white sesame seeds and 120 g coarsely crushed shelled pistachios
Preparation Steps
- 1Rub the chilled ghee into the flour, mahlab and salt until completely smooth and creamy, then cover and chill in the fridge for 30 minutes.
- 2Dissolve the sugar and 3 tbsp thick syrup in the cold water, pour over the chilled flour-ghee mixture and gently fold together with your fingertips just until cohesive without kneading, then chill for another 30 minutes.
- 3Toss the toasted sesame seeds in a bowl with 3 tbsp thick sugar syrup and a splash of water until slightly tacky so the seeds cling generously to the dough.
- 4Roll small walnut-sized balls of dough, dip the base of each ball into the crushed pistachios, then press the top firmly into the syrupy sesame bowl until flattened into thin 3 mm discs.
- 5Arrange on an ungreased baking tray and bake in a preheated 180 C oven for 11 to 14 minutes until golden at the edges; cool completely on the tray to crisp up before storing in an airtight tin.
