Traditional Syrian Sesame and Pistachio Cookies
Barazek are delicate, buttery, crispy cookies traditionally associated with Damascus, Syria. They’re known for their beautiful contrast of golden, toasted sesame seeds on one side and crunchy pistachios on the other. With their light, crisp texture and nutty flavor, they’re a beloved treat throughout Syria and the Levant, often enjoyed with a cup of Arabic coffee or tea.
In our home, Barazek are especially meaningful during Eid. They’re part of the sweet traditions that bring family and friends together, filling the kitchen with the aroma of toasted sesame and freshly baked cookies. Making them takes a little patience, especially when it comes to getting that signature thin, crispy texture, but the result is well worth the effort.
This is my way of making Barazek, with a buttery dough, a delicate sweetness, and generous layers of sesame seeds and pistachios. I hope you enjoy making them as much as we do!
Ingredients
For the dough
- 250 g all-purpose flour
- 125 g ghee
- ½ cup sugar
- ¼ cup cold water
- 2 tablespoons thick simple syrup
For the sesame coating
- 150 g toasted sesame seeds
- 2 tablespoons thick simple syrup
- 1 tablespoon sugar
- 1 tablespoon water
For the pistachio coating
- 1 cup roughly crushed pistachios
For the simple syrup
- 1½ cups sugar
- 1 cup water
- ⅛ teaspoon citric acid or 1 teaspoon lemon juice
Instructions
1. Prepare the simple syrup
Combine the sugar and water in a saucepan and bring to a gentle boil, stirring until the sugar dissolves. Add the citric acid or lemon juice and simmer until the syrup thickens slightly. Allow it to cool completely before using.
For this recipe, the syrup needs to be thick and cold, so it’s best to prepare it ahead of time.
2. Make the dough
In a bowl, knead the flour and ghee together until they form a smooth, cohesive ball. Cover and place in the freezer for 30 minutes.
3. Prepare the sugar mixture
In a separate bowl, combine the ½ cup sugar, ¼ cup very cold water, and 2 tablespoons of the prepared simple syrup. Stir until combined and refrigerate until needed.
4. Work the dough
Remove the dough from the freezer. It will be very firm, so break it apart with your fingers into small pieces.
Gradually add the chilled sugar mixture and work it into the dough. Keep mixing and pressing until all the lumps disappear and the dough becomes smooth, soft, and creamy.
Cover and refrigerate for 1 hour.
5. Prepare the sesame coating
Place the toasted sesame seeds in a bowl. Add the simple syrup and sugar, then rub the mixture between your hands to coat the seeds evenly.
Add the water and continue rubbing and gathering the seeds together. The mixture should resemble slightly sticky grains of sand, allowing the sesame to adhere to the cookies.
6. Shape the cookies
Preheat the oven to 325°F (165°C).
You can either roll out the dough and cut it into shapes or form small balls. I found that forming balls works best for me, and I prefer making them on the smaller side.
Take a small ball of dough and press it into the crushed pistachios, flattening it slightly. Turn it over and press the other side into the sesame mixture a couple of times to ensure the seeds adhere well.
Transfer to a baking sheet and gently press again to flatten the cookie. The cookies should be very thin to achieve that signature Barazek crispness.
Repeat with the remaining dough.
7. Bake
Bake on the middle rack for approximately 20 minutes. Every oven is different, so start checking at around 18 minutes.
The cookies should be lightly golden, not deeply browned. Keep a close eye on them toward the end of baking, as their thinness means they can brown quickly.
8. Cool
Remove the baking sheet from the oven. While the cookies are still hot, carefully lift each one with the tip of a knife or a thin spatula and place it back down on the same baking sheet. This helps stop the cookies from continuing to cook against the hot pan.
Allow them to cool completely before handling or storing. They will become crispier as they cool.
9. Store
Once completely cooled, store the Barazek in an airtight container to preserve their delicate crunch.
A little patience goes a long way with these cookies, especially when shaping them thinly. The reward is a beautifully crisp, buttery Barazek with toasted sesame on one side and pistachios on the other.