Crispy edges, chewy middle, sesame seeds on one side, pistachio chunks on the other ,this is how I can describe this delicious Syrian cookies.
Ingredients
How to make Barazek
- Cream the butter until light and fluffy then add the sugar and mix well.
- Mix in the egg, vanilla and vinegar until everything is well incorporated.
- Finally add the flour and baking powder along with a dash of salt.
- Cover and let it rest in the fridge for 30 minutes.
- Take a piece of the dough as big or as small as you want your cookies to be.
- Flatten the dough into a disc about ¼ inch thick.
- The thinner the cookie is, the more crunchy it will be. Images 2 and 3.
- Press in a bowl of the roasted sesame seeds to coat one side.
- Then press the other side to coat with pistachio chunks.
- Bake in a 350F preheated oven for about 20 minutes until bottom is golden brown.
Barazek cookies
one fine day, I've decided to try sending my kids to school with homemade lunches and snacks, just to reduce whatever unknown ingredients they may consume with the prepackaged store bought stuff.
It was a hard but wise decision to make, the commitment is killing me but when I remember all the things I'm stuffing them with, I go back to sacrificing my time and efforts in their health.
It was very overwhelming in the beginning, but now I've got used to this. One of my main concerns was treats, what to put in there that is not too sweet and have something on the healthy side of the road. So here came the Barazek.
Nutty and mildly sweet, these cookies are scrumptious, addicting and wonderful. They all loved it and asked for more. Make it as big or as small as you want, crunchy or chewy depend on the thickness you form them, so these cookies can be tailored to your liking very easy.
Thankfully my kid's school did not have serious nut allergy problems so it was passed, but if you have them in your school you may dip both sides of the cookies in sesame seeds.
It is wonderful beyond belief, I hope some of you get a chance to try it. Here is a short video on how to make barazek. Enjoy!!
Related Recipes
- Tahini cookies are like enjoying Halva in a cookie form. A delicious and nutty twist on traditional cookies, made with simple ingredients. These cookies are often topped with sesame seeds and have a crispy texture with a slightly chewy center.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Ingredients
- ½ cup unsalted butter - room temperature
- ½ cup powdered sugar.
- ½ teaspoon baking powder.
- 1 egg
- 1 ½ cup white flour.
- 1 teaspoon vinegar.
- a pinch of salt
- a dash of vanilla powder use any kind of vanilla you have
- 1 cup of roasted sesame seeds.
- 1 cup of coarsely chopped unsalted pistachios.
Instructions
- Cream the butter until light and fluffy then add the sugar and mix well.
- Mix in the egg, vanilla and vinegar until everything is well incorporated.
- Finally add the flour and baking powder along with a dash of salt, let it rest in the fridge for 30 minutes.
- Take a piece of the dough as big or as small as you want your cookies to be, I like mine big and crunchy.
- Flatten the dough into a disc about ¼ inch thick. The thinner the cookie is, the more crunchy it will be.
- Press in a bowl of the roasted sesame seeds to coat one side.
- Then press the other side to coat with pistachio chunks.
- Bake in a 350F preheated oven for about 20 minutes until bottom is golden brown.
Video
Notes
If you want barazek cookies to be more crunchy make them thinner but if you want them chewy make them thicker than I did. Both are good and delicious it is just your preference.
Bill
I'm about to make a batch of these for our Syrian refugee friends (I haven't tasted 'em yet, so can't really rate the recipe).
Anyway, your recipe should perhaps say which side should go on the bottom. From the photo, though, I'm guessing pistachio side down.
Soumya
I’m planning to bake them. Should the pistachios be roasted? Can I replace egg with any replacer?
Amira
I did not roast mine Soumaya, I've never made it without eggs but here is a link that might help.
Tamam Baida
Amira, my grandparents were from Syria. The Syrian ladies would make barazek during holidays....I forgot about barazek. Just made barazek and followed your recipe. Very good, indeed. {I added a little bit more flour. Put little syrup in the pistachios and this helped with sticking to batter. Thank you for the tips.]
Going to your website for more baking/cooking recipes for MidEastern food fare.
Amira
Tamam, than you so much for your comment. Syrian kitchen is filled with tasty recipes. I love these cookies a lot for their mild sweetness.
Stella
Hi Amira,
I am thinking of making these cookies when we have a Syrian friend over for dinner. However, my husband is allergic to pistachios and cashews. I can I use any other nut on the base, what would you suggest? Thanks,
Amira
Stella, traditionally it is made with pistachios, however you can leave it out, use any other suitable nut or use sesame on both sides. I am sure your guests will not object when they know it is for a medical reason.
Deborah Clarke
Fabulous recipe! Thankyou so much for sharing this - I've never made anything like these before but am certain I will be making them again soon! Adding vinegar seemed so strange and the texture when I was squashing them into disks was really unusual too - and I have loved this new, unfamiliar experience! Family favourite already! Stay well and best wishes.
Amira
Thank Deborah, so glad you and your family liked it.
Tamam Baida
Amira, moi, aussi!
sa musharbash
Hi , what is the vinegar do , for this recipe ?
thank you .
Amira
Sally, it reacts with the leavener to give the cookies some added lightness!
Michelle
The measurement for the powdered sugar seems to be missing it just says 1/2. But 1/2 what? Is it 1/2 cup?
Amira
Thank you so much for catching this Michelle. It is 1/2 cup indeed.