Barazek Food
BARAZEK
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
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)
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
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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