Barazek

Barazek is a delicious cookie originated in Syria (the pearl of the Orient as far as food is concerned), they are made mainly with sesame and pistachio. They are my favorite, they are one of the ones I like the most because they are not too sweet, but I warn you, they are addictive. In Madrid you can buy them in the Arab stores of the mosque, in the Sham bakery or in the supermarkets there. Otherwise you can also find them online.

If you want to make them at home here is the recipe provided by the blog 196flavors:

Ingredients

For the honey syrup

- 70 ml of honey

- 50 ml of water

For the cookies

- 200 g white sesame seeds

- 185 g unsalted butter at room temperature

- 150 g caster sugar

- 1 egg

- 1 tablespoon white vinegar

- ½ teaspoon vanilla extract

- 1 teaspoon baking powder

- 1 teaspoon of ground mahleb or mahalepi

- 350 g sifted flour

- 80 ml milk at room temperature

- 60 g raw peeled pistachios, chopped or finely crushed

Utensils

- Pastry blender

Instructions

Honey syrup

1. Combine honey and water in a small saucepan.

2. Place the saucepan over medium heat and cook slowly, stirring until the honey dissolves. This step takes about 3 minutes.

3. Remove from heat and let cool.

Cookies

1. Mix flour and baking powder.

2. Roast sesame seeds in a dry skillet over medium heat for 2 minutes, stirring constantly, until lightly browned. Let cool.

3. In the bowl of a pastry blender, mix the butter, egg and sugar with the mixer until creamy.

4. Add the mahleb (or mahalepi), vinegar and vanilla and mix.

5. Add the yeast and flour mixture and, using the flat beater, mix until smooth. Do not knead for too long.

6. Gradually add the milk to form a soft dough.

7. Cover the dough with plastic wrap and let it rest at room temperature for 45 minutes.

8. Preheat oven to 160°C and line two large baking sheets with parchment paper.

9. Pour the honey syrup into a large bowl and add the sesame seeds. Mix together.

10. Place the chopped pistachios on a plate.

11. Form dough balls the size of walnuts.

12. Squeeze each dough ball over the pistachios to flatten them slightly.

13. Turn each cookie over and dip in honey syrup and sesame seed mixture.

14. Place the cookies on the baking sheet with the sesame seed side up, leaving about an inch of space between them.

15. Bake for 25 to 30 minutes, turning them halfway through, until the edges are golden brown.

16. Remove the pan from the oven, let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

17. Store the barazek in an airtight metal container.