Best 2 Barazek Recipes

BARAZEK

Barazek image

Take care!! These Middle Eastern sesame cookies are addictive, especially if you make them really small, about 1-2 inch round, so easy to pop into your mouth!! They are served with sweet Turkish coffee or hot tea.

Provided by Angela Sara

Categories Dessert

Time 30m

Yield 24-36 cookies

Number Of Ingredients 11

Ingredients

2 cups sesame seeds
1/3 cup honey
2 eggs
1 tablespoon ghee
3/4 cup sugar
1 teaspoon baking powder
1 3/4 cups flour
2 cups semolina
1 dash salt
3 tablespoons warm milk
1/2 cup chopped pistachios (unsalted)

Steps:

Heat oven to 375°F.
In a mixer, cream together the eggs, ghee and sugar until light and fluffy.
Sift together the baking powder, flour, semolina and salt.
Add this to the egg mixture and blend thoroughly.
Add enough warm milk to form a soft dough.
In a separate bowl, mix together the sesame seeds and honey.
Cut dough into small'walnut-sized' pieces.
Dip each ball into the chopped pistachios, then flatten to form a 2 inch round cookie.
Place each cookie on a greased sheet.
Cover each cookie with a drizzle of the sesame seed and honey mixture.
Bake for 15 minutes or until golden.

BARAZIQ -- SESAME COOKIES (SYRIA -- MIDDLE EAST)

Baraziq -- Sesame Cookies (Syria -- Middle East) image

Make and share this Baraziq -- Sesame Cookies (Syria -- Middle East) recipe from Food.com.

Provided by Sydney Mike

Categories Dessert

Time 50m

Yield 18 small cookies, 9 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons granulated sugar
4 tablespoons unsalted butter, room temperature
1 medium egg
1/2 teaspoon white wine vinegar
1 cup all-purpose flour
1/8 teaspoon salt, to taste
1/3 teaspoon baking powder
1 egg white, lightly beaten
1/2 cup pistachio nut, chopped
1/2 cup sesame seeds, toasted to lightly golden

Steps:

FOR THE COOKIES: In a mixing bowl, combine sugar & butter & stir together with a wooden spoon until completely blended.
Add rest of the cookie ingredients & blend with your hands until there is a soft dough. (If too soft to work with immediately, refrigerate for 1 hour.).
Divide dough into 18 pieces to make small baraziq.
Preheat oven to 350 degrees F & line a large baking sheet with parchment paper.
Shape each ball of dough with your hands until you have a thin disk about 2 1/2 inches across, & place it on a large platter. Repeat with the other pieces of dough.
FOR THE GARNISH: Put the egg white in a saucer, the pistachio nuts in another saucer & the sesame seeds in a third saucer.
Dip each of the shaped disks in the egg white, then in the pistachios ON ONE SIDE ONLY & then in the toasted sesame seeds on the other side, making sure you coat them well with the seeds.
Arrange the coated disks, pistachio side down, on the prepared baking sheet.
Bake 25-35 minutes or until cookies are golden brown, then let cool before serving. Keep uneaten cookies up to 2 weeks in a tightly sealed container.

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