Barazek: Syrian Sesame Cookies with Pistachios
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.
Ingredients
- 300 g all-purpose flour
- 150 g caster sugar
- 100 g butter softened
- 150 ml lukewarm water
- ¼ teaspoon instant dry yeast
- 1 teaspoon salt
- 200 g sesame seeds toasted
- 200 g chopped pistachios optional
For the sugar syrup
- 2-4 tablespoons sugar syrup Made 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.
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