27min 4 ppl
Barazek (Syrian Sesame and Pistachio Cookies)
54 minutes
4 people
Medium31–60 min or 7–12 steps
54 min · 9 steps
Medium: 31–60 min or 7–12 steps
843 kcalper person
Protein 15g
Carbs 97g
Fats 45g
About this dish
Barazek are Damascus's favourite export biscuit: a thin, oil-based dough pressed thickly into sesame seeds on one side and chopped pistachios on the other, then baked until crisp and golden. Date syrup stands in for the butter and egg wash a traditional bakery would use, so the whole biscuit stays plant-based.
Allergy Info
Gluten, Sesame, Tree Nuts
Diet Info
Vegan
Ingredients
Dried Goods
- Fast-action dried yeast1 tsp
- Warm water80 ml
- Plain flour300 g
- Caster sugar80 g
- White Sesame Seedsfor coating100 g
- Shelled Pistachiosfinely chopped, for topping60 g
Spices & Seasonings
- Fine sea salt1 pinch
Oils & Condiments
- Vegetable Oil100 ml
- Date syrup3 tbsp
Utensils
- Mixing bowl
- Baking tray
Method
1
Stir the yeast into the warm water and leave to stand for 5 minutes, until frothy.
Approx. 5 minutes
2
Rub the vegetable oil into the flour, sugar and salt in a mixing bowl until you have a sandy, crumbled texture.
Approx. 5 minutes
3
Pour in the frothy yeast liquid and mix to a soft, smooth dough.
Approx. 3 minutes
4
Cover the dough and leave to rest for 20 minutes, until slightly puffed.
Approx. 2 minutes
5
Preheat the oven to 170°C.
Approx. 1 minute
6
Divide the dough into 20 g balls, flatten each into a disc, dip one side into the date syrup, then press firmly into the sesame seeds to coat.
Approx. 12 minutes
7
Press a little of the chopped pistachios into the uncoated side of each disc and arrange sesame-side up on a baking tray.
Approx. 8 minutes
8
Bake for 15 minutes, until golden all over.
Approx. 15 minutes
9
Leave to cool completely on the tray until crisp before serving.
Approx. 3 minutes
