Baraziq Sesame Cookies Syria Middle East Food

BARAZEK "SESAME COOKIES"

Steps:

• Preheat oven to 375 degrees F.
• Mix together the flour, semolina, baking powder and salt and set aside.
• With an electric mixer, beat the ghee, sugar and egg all together until creamy.
• Add the flour mixture to the ghee mixture and stir until blended, then add milk 1/2 tablespoon at a time until you have a soft and pliant dough.
• Using a level tablespoon, scoop dough and shape into smooth walnut size balls, then press and flatten into 2 inch rounds.
• Spread the chopped (or whole) pistachios on a flat surface and press the bottom of each round into the pistachios. Another way you can do it is to roll the dough into balls, set each ball over some pistachios, and press the rounds down into the pistachios so that they stick.Place rounds 12 to a cookie sheet, pistachio side down.
• Warm the honey in the microwave for about 10 seconds, then mix it with the sesame seeds. Spoon about a teaspoon of the sesame seed mixture on top of each cookie. Once you've topped all the cookies, go back and tap down the sesame seeds to coat the dough. You can do this with a damp finger or the back of a spoon.
• Bake one or two sheets at a time at 375 degrees for 15 minutes. Let cool completely.

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

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.

BARAZEK

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.