Barazek Cookies are like shortbread but are slightly chewy. These nutty treats are coated with toasted sesame seeds soaked in orange blossom-flavored sugar syrup on one side and pistachios on the other. Enjoy these buttery cookies with hot tea or for dessert with your favorite flavor of ice cream!
One of the wonderful benefits of living in the San Francisco Bay Area is that we are exposed to so many cultures and by extension, cuisines. About a decade ago, I came across a Lebanese bakery that was 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. Apparently, Barazeks were extremely popular given that Aleppo was once famous for its pistachios.
I subsequently learned how to make Barazek Cookies through a few trials for my daughter. I modified the shortbread with the addition of a leavening agent like yeast and coated the cookies with sesame and toasted pistachios. The sesame seeds did not adhere to the cookies easily, so I soaked them in sugar syrup flavored with orange blossom water. The cookie did not have the chewy texture that the bakery sold me. So I added milk to give the cookie some softness and chewiness.
I used powdered sugar instead of granulated sugar for a smooth tasting cookie. Finally, mahaleb spice was the secret ingredient that gave the cookies a unique flavor. When I run out of the spice, I have 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 the Barazek Cookies:
The origin of the Barazeq or what is colloquially known as Burzqa, is steeped in history that dates back to the Ottoman Empire. It has a similar texture to shortbread but that’s more or less 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 itself is one of the oldest domesticated crops going 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 of the sesame is off-white, there are other colors including, 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 come across a composition of seeds, nut, and fruit in a biscuit that succeeds quite as well in both the taste and the health department, as the Barazek Cookies.
Health benefits of sesame seeds:
I’ve highlighted only some of the health benefits that stem from the humble and venerable sesame.
- 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. In fact, 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 bloodstreams.
- 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% of monounsaturated and polyunsaturated fats. The American Heart Association recommends that majority of the dietary fats come from these two sources, which help in keeping 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 also provide energy.
Frequently Asked Questions:
Could I use honey syrup for the cookies?
Yes, honey mixed with water is the other option of making these Barazek Cookies. The owner of the Lebanese bakery mentioned that they some times used honey syrup for cookies. Feel free to substitute the orange blossom sugar syrup with honey mixed with water.
What are other variations that I can make?
If nut allergy is a concern, then simply 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 even pine nuts on the other side.
What is mahaleb?
I learned from the owner of the Lebanese bakery that mahaleb or mahlepi is a ground spice made from the seeds of the Mahaleb or St. Lucie cherry. Once grown in Syria, the kernel has a fragrant smell and tastes like bitter almonds. In addition to being used in the Barazek Cookies, mahaleb is also used in making Turkish, Greek, and Armenian sweet breads.
As my daughter will confess, Barazek Cookies are one of her perennial favorites. My son too now loves these chewy, nutty and buttery cookies. But what is truly surprising is that this tiny, rich biscuit is perhaps one of the healthiest, tastiest, and most addictive biscuits I’ve had the pleasure of coming across.
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 straight to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
For the cookies:
- Butter: I have used unsalted butter, although clarified butter is another option. Clarified butter is made by heating the butter to a point where it becomes frothy. Clarified butter (aka ghee) has no lactose in it but just the fat.
- Sugar: Powdered, superfine or confectioner’s sugar is ideal. You could use granulated sugar, but add a few extra minutes to beat it with butter.
- Flour: All-purpose flour or whole wheat flour works fine.
- Yeast: I have used active dry yeast in this recipe for the Barazek Cookies.
- Milk: Whole milk is preferable for rich cookies.
- Mahaleb: Ground mahaleb spice – you could omit it if you cannot find it, the Barazek Cookies will taste great even without the spice.
- Sesame seeds: Brown or white sesame seeds that are hulled and toasted
- Pistachios: Unsalted raw pistachios
For the syrup:
- Sugar: Powdered sugar
- Orange blossom water: Orange blossom water is available in Middle Eastern stores. You could substitute with a few drops of orange juice.
- Lemon: Fresh lemon juice
How to make Barazek Cookies:
- How to make the syrup:
- 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.
- Once the syrup has cooled, add the melted butter to it.
- Add the toasted sesame seeds to the syrup and mix well.
2. How to make the Barazek Cookies:
- Prepare the ingredients by weight or cup measurements.
- In a stand mixer with the paddle attachment, beat the butter with the powdered sugar until light and creamy.
- Add a third of the flour sifted with salt at a time. Add the remaining flour, mahaleb, and the yeast and stir until combined to a crumbly mixture.
- 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.
- Lightly grease a baking tray or use silicone mats. Take a small scoop of the dough (size of large walnuts) and make balls with your palms. Flatten the balls to 1/4 thickness or even thinner depending on your preference. Dip the cookie in the sesame-syrup mixture on one side. Remove and dip the other side in the coarsely chopped pistachios. Press lightly to make sure that the nuts stick to the cookie.
- Bake for 12-15 minutes or until light golden brown color. Serve with hot tea or coffee.
1. Use an ice cream scoop to measure and scoop out exact portions of the dough to get even-sized cookies.
2. The sugar syrup must be thick but not too thick.
3. 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.
4. Bake the cookies for 10 minutes and then keep an eye on them after that. Oven temperatures and heat distribution varies, so turn off the heat once the cookies are light golden in color. I baked the Barazek Cookies for 15 minutes, so you could gradually add a couple of minutes.
5. If you have added more milk and the dough looks very sticky, just add a tablespoon of flour or slightly more as needed.
Serving suggestion:
I usually enjoy serving these delectable Barazek Cookies with hot tea to my guests. But we have tried eating them with ice cream and you will not believe how good that tastes!
Storage:
I have stored them at room temperature for two days in airtight cookie jars and refrigerated for a week. I have even frozen the baked Barazek Cookies for my kids who have consumed them after a couple of months abroad.
Other cookie recipes that you might like:
Bazarek Cookies
Equipment
- stand mixer, oven
Ingredients
For the cookies:
- 9 oz butter unsalted
- ¾ cup powdered sugar
- 1½ cup all-purpose flour +1 tbsp
- ¼ tsp salt
- 1½ tsp yeast active dry
- ¼ cup milk whole
- ¼ tsp ground mahaleb optional
- ⅓ cup sesame seeds white, toasted
- 1 cup unsalted pistachios toasted, chopped
For the syrup:
- ½ cup powdered sugar
- ¼ cup water
- ½ tsp orange blossom water
- ¼ tsp lemon juice
- ½ tbsp butter melted
Instructions
How to make the syrup:
- 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.
- Once the syrup has cooled, add the melted butter to it.
- Add the toasted sesame seeds to the syrup and mix well.
How to make the cookies:
- Prepare the ingredients by weight or cup measurements.
- Preheat oven to 375 degrees F. In a stand mixer with the paddle attachment, beat the butter with the powdered sugar until light and creamy.
- Add a third of the flour sifted with salt at a time. Add the remaining flour, ground mahleb, and the yeast and stir until combined.
- 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.
- Lightly grease a baking tray or use silicone mats. Take a small scoop of the dough (size of large walnuts) and make balls with your palms. Flatten the balls to 1/4 thickness or even thinner depending on your preference. Place the cookie in the sesame-syrup mixture on one side. remove and dip the other side in the coarsely chopped pistachios. Press lightly to make sure that the nuts stick to the cookie.
- Bake for 12-15 minutes or until light golden brown color. Serve with hot tea or coffee.
Notes
- Chop the pistachios instead of using whole nuts.
- The sesame seeds soaked in the sugar syrup helps the sesame stick easily to the cookies. The other way of doing it would be to brush the cookies with the syrup and roll on sesame seeds.
- If the cookies are flattened to less than 1/4 inch, then they will be crunchier.
- Place each cookie slightly apart from one another on the baking tray.
Nutrition
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