I was introduced to these cookies during my first days in my husband’s Syrian family household. Barazek are a must with a cup of coffee and served when guests come over, during celebrations, throughout Ramadan, and really at any time of day.
Simple, fragrant, and deeply nostalgic, they’re one of those recipes that instantly feel like home.
Barazek: Syrian Sesame Cookies with Pistachios
Mia Florea
Crisp, fragrant Syrian cookies coated in toasted sesame seeds and pistachios, traditionally enjoyed with coffee. Barazek are a beloved treat served during celebrations, Ramadan, and everyday family gatherings.
2-4tablespoonssugar syrupMade by boiling equal parts sugar and water until the sugar dissolves; let cool completely
Instructions
In a large bowl, combine the flour, salt, and softened butter. Rub the mixture between your fingers until it resembles fine crumbs and the butter is fully incorporated.
Add the caster sugar, yeast, and lukewarm water. Mix until a smooth, soft dough forms. Cover and refrigerate for 30 minutes.
Place the toasted sesame seeds in a shallow bowl. Gradually add 1–2 tablespoons of the cooled sugar syrup at a time, rubbing the sesame seeds between your hands until they become fragrant and lightly sticky. The seeds should cling together slightly but not form clumps.
Preheat the oven to 175°C (345°F) and line a baking tray with parchment paper.
Divide the rested dough into small, bite-sized pieces and roll each into a ball. Flatten gently.
If using pistachios, press one side of each piece into the chopped pistachios first, then press into the sesame mixture. Otherwise, coat directly in the sesame mixture.
Place the cookies on the prepared baking tray and flatten slightly.
Bake for 12–15 minutes, or until lightly golden. The cookies should remain pale and crisp rather than deeply browned.
Remove from the oven and allow to cool completely before serving.
Notes
Chef Tips:
Barazek are traditionally thin and crisp, so avoid over-thickening the dough when shaping.
The syrup should be added gradually: just enough to help the sesame seeds adhere without making them wet.
I'm a business graduate turned Pastry Chef with a passion for cooking savory dishes as well. My culinary journey began in 2011 after the birth of my first daughter, and I haven't looked back since.
I spent 17 years in the Gulf Region, including Dubai and Qatar, where I had the privilege of working with 'The Cooking Academy.' During my time there, I served as a teacher for various classes and briefly took on the role of General Manager.
After the pandemic, I launched my own project, 'Baked by Mia,' a cooking platform that came to life in 2020. The goal of this platform is to encourage everyone to bake more, focusing not on the perfection often associated with being a pastry chef, but on embracing and enjoying time spent in the kitchen with family and friends.
