Barazek Food

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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

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

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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