Photography By : Sukaina Rajabali
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Barazek Cookies

Dishes Created By


Barazek are famous Syrian specialty cookies from the Midan area. The eggless, crispy cookie is delicately thin and usually comes in tightly packed boxes from renowned Syrian bakeries. My mother used to wait for the Barazek cart outside of school and break the larger sized cookie into several pieces, which she would share with her siblings and friends.

  • Serves Four

Ingredients


For the cookies

  • 150g icing sugar, sifted
  • 130ml clarified butter (or soft butter)
  • 250g flour, sifted
  • 100ml warm water
  • ½ tsp active dried yeast
  • 200g crushed pistachios
  • 400g toasted sesame seeds

For the syrup

  • 250ml water
  • 200g white sugar
  • 3 tbsp honey

Cooking Instructions


  1. In a saucepot, add the water, sugar and honey and bring it to a simmer. Stir a few times, remove from the heat and let it cool.
  2. Preheat the oven to 170C.
  3. Using an electric mixer, cream the sugar and butter together.
  4. Mix the warm water with the yeast and let it sit for a minute.
  5. Add the flour to the butter and sugar mix, then the water and yeast mix, and combine until you obtain smooth dough, which will be quite sticky.
  6. In a bowl, mix the sesame seeds with half the cooled syrup then place the seeds on a plate. Add more syrup if desired.
  7. Prepare another plate with the crushed pistachios.
  8. Using your fingers, dip the sticky dough in the pistachio plate first, then flip the cookie and dip it in the sesame seeds. The dough will be a little tricky but manageable. The stickier it is the better the consistency of the cookie later, but you may add a little more flour if needed.
  9. Place the cookies on a baking tray lined with parchment paper, and bake in the oven for about 20-25 minutes, making sure they are golden brown. Let them cool on a tray and store in tin or jar in a dry place.
  10. Sahtein!

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