Barazek Cookies

Name: Barazek Cookies
Prep time: 6 min
Cook time: 15 min
Total time: 36 min
Ingredients: 8 oz butter (unsalted); ¾ cup powdered sugar; 1½ cup all-purpose flour; ¼ tsp salt; 1½ tsp active dry yeast ((1 packet)); ¼ cup milk (whole); ¼ tsp ground mahleb (optional); ⅓ cup sesame seeds (white, toasted); 1 cup unsalted pistachios (toasted, chopped); ½ cup powdered sugar; ¼ cup water; ½ tsp orange blossom water; ¼ tsp lemon (juice); ½ tbsp butter (melted)

Home / Recipes / Barazek Cookies

Jump to Recipe Print Recipe

Barazek Cookies are Middle Eastern shortbread-like cookies that are slightly chewy. These delightful treats are known for combining buttery crisp texture with a rich nutty flavor. The smooth cookie dough is spiced with mahleb and brushed with an orange blossom water spiked sugar syrup. What truly sets them apart is the luxurious aromatic flavors of toasted sesame seeds that are generously coated on one side of the cookie. In contrast, pistachios on the other side lend a satisfying crunch with nutty undertones. Enjoy special blissful moments indulging in these irresistible cookies with a subtle floral sweetness for dessert!

One of the wonderful benefits of previously living in the San Francisco Bay Area is that we were exposed to so many cultures and by extension, cuisines. About a decade ago, I came across a Lebanese bakery making one of my favorite Middle Eastern sweet treats: Lebanese Baklawa. But as I was buying these, I came across another pistachio treat that eventually became one of my daughter’s favorites: Barazek Cookies (or Barazeq). Even though the owner was from Lebanon, his family was originally from Aleppo in Syria. Barazek Cookies were extremely popular given that Aleppo was once famous for its pistachios.

I subsequently learned to make Barazek Cookies through a few trials for my kids. I modified the shortbread with a leavening agent like yeast and coated the cookies with toasted sesame seeds and pistachios. The sesame seeds did not adhere to the cookies easily, so I brushed them with the sugar syrup flavored with orange blossom water. The owner of the Lebanese bakery mentioned that they sometimes used honey syrup for cookies. The cookie did not have the chewy texture that the bakery sold me. So I added some milk to give the cookie some softness and chewiness.

I used powdered sugar instead of granulated sugar for a smooth-tasting cookie. Finally, mahleb spice was the secret ingredient that gave the cookies a unique cherry-almond flavor. When I ran out of the spice, I made these cookies without it, and they were still incredibly delicious. Through a few trials and tweaks, I finally have the perfect recipe for the Barazek Cookies.

Origin of Barazek Cookies:

The origin of the Barazek Cookies (or Barazeq), colloquially known as Burzqa, is steeped in history that dates back to the Ottoman Empire. It has a similar texture to the shortbread, but that’s where the similarity ends. Its rich buttery biscuit flavor is wrapped in alluring white sesame seed, which hides an enchanting pistachio center. To say that this biscuit is addictive is an understatement.

What are sesame seeds?

Sesame is one of the oldest domesticated crops, dating back about three thousand years. While its most popular use is to make oil, the sesame seed itself is prized. While the most common color is off-white, other colors include gold, red, gray, and black. It’s customary to use the off-white seeds for sweets and the darker seeds for savories.

Toasted sesame seeds have a wonderfully rich and nutty flavor. If you prefer to toast your sesame seeds, please dry roast them in medium heat for no more than two minutes, stirring constantly. Rarely have I encountered a biscuit containing seeds, nuts, and fruit that succeeds quite as well in taste and health as the Barazek Cookies.

Health benefits of ingredients:

Sesame seeds:

Fiber: A 30-gram serving of sesame provides more than 10% of one’s daily fiber intake. Research shows that fiber plays an important role in reducing heart disease, certain cancers, obesity, and type 2 diabetes.
Cholesterol: Sesame seeds are composed of about 41% polyunsaturated fat, and 39% monounsaturated fat, as well as lignans and phytosterols. These elements help reduce triglycerides and LDL (bad cholesterol).
Plant protein: A 30-gram serving of sesame provides 5 grams of protein. To put it in perspective, an egg has about 6 grams of protein, while a banana has about 1.3 grams and 100 grams of tofu has 8 grams. But you should realize that you need to opt for hulled and roasted sesame seeds to gain these benefits.
Blood pressure: Sesame seeds are high in magnesium. They have about 340mg of magnesium per 100-gram serving. Along with the associated lignans, vitamin E, and other antioxidants, sesame seeds can help prevent plaque buildup in the bloodstream.
Blood sugar: Recent research suggests that sesame seeds contain a compound called pinoresinol which can help reduce blood sugar by lowering glucose levels in the blood.

Now let’s turn our attention to the other star of the Barazek Cookies: the pistachio. I grew up eating pistachios as a snack, without realizing the full extent of how healthy it is.

Pistachios:

Heart health: An ounce of pistachios has about 84% monounsaturated and polyunsaturated fats. The American Heart Association recommends that the majority of the dietary fats come from these two sources, which help keep your cholesterol levels low and also support the development of the cells in your body. Also, pistachios contain about 5% of your recommended daily intake of omega-3 oils.
Fiber: 100 grams of pistachios have about 10 grams of dietary fiber. Pistachios are a source of both soluble and insoluble fiber. While insoluble fiber helps in digestive and bowel movements, soluble fiber helps regulate blood sugar levels and can also help reduce bad cholesterol. The fiber also helps you feel fuller longer.
Protein: While peanuts are the ‘kings’ of nut protein, pistachios are no slouches and have about 20 grams of protein per 100 grams. A 30-gram serving of pistachios has as much protein as an egg (6 grams). Proteins are necessary to build bones, muscles, and skin and provide energy.

Frequently Asked Questions:

Could I use honey syrup for the cookies?

You can use honey and water instead of lemon sugar syrup to make these Barazek Cookies. Feel free to substitute the orange blossom sugar syrup with honey and water.

What are other variations that I can make?

If nut allergy is a concern, dip the cookies on both sides with sesame seeds. Otherwise, you could dip the cookies on one side with toasted sesame seeds and nuts such as toasted (blanched) almonds, cashew nuts, or pine nuts on the other side.

What is mahleb?

Mahaleb or mahlepi is a ground spice made from the seeds of the Mahaleb or St. Lucie cherry. Once grown in Syria, the kernel is fragrant and tastes like bitter almonds. In addition to being used in the Barazek Cookies, mahaleb is also used Turkish, Greek, and Armenian sweet breads.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered to your inbox. From my pen to your table, Bon Appetit!

Ingredients:

measured ingredients in bowls

For the cookies:

Butter: unsalted butter (or substitute with ghee or clarified butter)
Sugar: powdered, superfine, or confectioner’s sugar (or use granulated sugar and a few extra minutes to beat it with butter)
Flour: all-purpose flour
Yeast: active dry yeast
Milk: whole or reduced-fat milk
Spice: ground mahleb
Sesame seeds: brown or white sesame seeds
Nuts: unsalted raw pistachios

For the syrup:

Powdered sugar (or cane sugar)
Orange blossom water
Fresh lemon juice
Butter

Here are the step-by-step instructions on how to make this dish. Please refer to the recipe card below for the measurements.

How to make Barazek Cookies:

Beat the butter with the powdered sugar until light and creamy using a stand mixer with the paddle attachment.

creamed butter and sugar

2. Add a third of the flour sifted with salt at a time. Add the remaining flour, ground mahleb, and yeast and stir until combined.

flour added to the butter and sugar mixture

3. Add half the milk and mix until combined. Slowly drizzle more milk if needed until a thick dough-like consistency is reached. Cover with cling film and refrigerate for 15 minutes.

cookie dough in stand mixer ready to be refrigerated

4. Heat a small saucepot with sugar and water. Thicken the syrup by simmering it on medium heat for 4-5 minutes. Turn off the heat and add the orange blossom water and lemon juice. Add the melted butter and keep it aside.

lemon sugar syrup thickened

5. Lightly grease a baking tray or use silicone mats. Take a 1″ diameter cookie scoop and scoop the dough. Make balls with your palms. Flatten the balls to approximately 1/8 to 1/4″ thickness or thinner depending on your preference. brush one side of the cookie with the cooled lemon sugar syrup. Dip this side of the cookie in the sesame seeds bowl or plate. Remove it and dip the other side in the coarsely chopped pistachios. Press down lightly to ensure the pistachios stick to the cookie. Place the cookies on the prepared tray, leaving an inch of space between them.

cookies on a baking tray to be baked

6. Bake for 12-15 minutes or until light golden brown. Enjoy them for dessert or with coffee or tea.

Tips:

1. Use a cookie scoop to measure and scoop out exact portions of the dough to get even-sized cookies.

2. Be cautious while adding milk to make the dough. Add just half the quantity and then gradually add milk a little at a time until a thick dough is formed.

3. Bake the cookies for 10 minutes and then keep an eye on them after that. Oven temperatures and heat distribution vary, so turn off the heat once the cookies are light golden. I baked the Barazek Cookies for 15 minutes, so you could gradually add 1-3 minutes if necessary.

4. If you have added more milk and the dough looks very sticky, add a tablespoon of flour or slightly more as needed to make a pliable dough.

5. Bake the Barazek Cookies with the pistachio side down on the tray to remove them easily.

Serving suggestion:

I usually enjoy serving these delectable Barazek Cookies with hot tea. But we have tried eating them with vanilla ice cream, and you will not believe how good that tastes!

Storage:

Store these Barazek Cookies in airtight boxes at room temperature for two days or refrigerate them for a week. Freeze the remaining cookies in an airtight box for 3 months.