These scrumptious cookies, known as Barazek, are signature cookies of Damascus, Syria. They are made with ghee, all-purpose flour, and granulated sugar. Thin, moderately sweet, and delightfully crunchy, they are coated with nutty sesame seeds that add extra texture and a lively flavor. If you’ve ever had the pleasure of nibbling on Barazek, you already appreciate its irresistible combination of nutty and buttery flavors.
Returning Home with an Edible Gift from Damascus
A visit to Damascus is not complete without bringing home a box of barazek as an edible souvenir of our visit. But beware—you may be at risk of eating the entire batch before you make it home! These delicious cookies remain a favorite among visitors and locals alike.
Why You’ll Love Our Barazek Recipe!
These cookies have the most incredible crispy texture and a unique flavor unlike any other cookie—and they’re almost impossible to stop eating after just one, so consider yourself warned!
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They’re not too sweet, especially compared to other cookies.
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These delightfully crunchy barazek are coated with toasted sesame seeds on top and nutty pistachios underneath.
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If you’ve ever had the chance to taste barazek, you’ll love how authentic this recipe is.
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They’re particularly delicious with your morning coffee or afternoon tea.
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They’re easy to transport to any event—simply pack them up and enjoy.
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They’re festive enough to add to your Eid or Christmas cookie platter, yet delicious enough to enjoy any time of the year.
Use ready-toasted sesame seeds to make barazek
In the Middle East, you can easily find ready-toasted sesame seeds, which are ideal for making barazek because they are evenly toasted to a beautiful golden color.
If you can’t find ready-toasted sesame seeds, toast them yourself in a dry frying pan over medium heat, without adding any oil. Stir frequently until the seeds are evenly golden and toasted. Remove from the heat and set aside to cool completely before using.
Can I use butter or oil to make barazek?
Please don’t. Just like ghraybeh, barazek should be made with ghee. And please, use a good-quality brand.
Why do I have to chill the dough before adding the sugar and water?
The key to making perfect barazek is to chill the dough made with flour and ghee for at least 1 hour, until the ghee solidifies. Then, gradually add the sugar and water.
At first, you’ll end up with a sticky dough, but don’t worry. After about 10 minutes, the dough will absorb the liquid and become smooth and easy to work with.
Watch the detailed video tutorial for the full step-by-step process.
Ingredients Needed
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All-purpose flour
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Granulated sugar
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Sugar syrup
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Butter
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Animal ghee
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Toasted sesame seeds
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Powdered milk (optional)
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Raw shelled pistachios
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Vanilla powder
Serve with your morning coffee or afternoon tea.
Storage: Store the barazek at room temperature in an airtight container for up to 2 weeks, or in the freezer for up to 3 months.
For perfectly sized, bite-sized barazek, divide the dough into teaspoon-sized balls.
Adapted from Chef Bilal’s amazing recipe. Many thanks to Chef Bilal Omar!
The secret to making great barazek is to measure the ingredients accurately.
More Sweet Treats to Enjoy with Your Morning Coffee or Afternoon Tea
- Almond paste stuffed cookes
- Chocolate chip Crescent Cookies
- Date Cookie Roll
- Tamara Gryabeh
- Farida’s Date Ring Kaak
- Lebanese Milk Kaak
- Plain and Pistachio Filled Saniora
- Date Maamoul
- Lebanese Sweet Kaak
- Pistachio Maamoul
- Iraqi Kleicha
- Ghraybeh
Another great sesame cookie Lebanese sweet cookies
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Barazek (Syrian Sesame Cookies)
Description
Ingredients
For the Thick Syrup
- 1 cup sugar
- ⅓ cup water
- 1 teaspoon lemon juice
- 1 teaspoon orange blossom water
For the Dough
- 250 grams 9 oz all-purpose flour
- 125 grams 4.5 oz animal ghee, plus 1 tablespoon
- 1 teaspoon full-cream milk powder optional
- 5 grams vanilla sugar optional
For the Sesame Seeds
- 250 grams toasted sesame seeds or 250 grams white sesame seeds to be toasted
- 1 tablespoon sugar syrup
- 1 teaspoon sugar to be added to the sesame seeds
- 1 teaspoon water
For the Tablee3a (Added Later to the Dough)
- 50 ml cold water
- 125 grams 4.5 oz sugar
- 2 tablespoons sugar syrup
For the Pistachios
- 1 cup roughly crushed raw shelled pistachios
Instructions
- You need to start by making the sugar syrup. This step can be done up to 2 weeks ahead and the syrup kept in the fridge until you’re ready to make barazek.
- To make the thick sugar syrup: Place the sugar, water, and lemon juice in a saucepan over high heat. Stir with a wooden spoon until the sugar dissolves. Once the mixture comes to a boil, reduce the heat to very low and simmer uncovered for 5 minutes. Add the orange blossom water, remove from the heat, and set aside to cool. Refrigerate until ready to use.
- Mix together the flour, ghee, powdered milk (if using), and vanilla. Knead well with both hands until you obtain a cohesive, uniform dough. This may take about 3–4 minutes. Knead once more until the dough becomes smooth and malleable. Transfer the dough to a bowl, cover, and refrigerate for at least 1 hour or overnight.
- Meanwhile, prepare the sesame seeds: In the Middle East, you can easily purchase ready-toasted sesame seeds for barazek, which are ideal to use because the seeds are evenly toasted to a beautiful golden color. If you can’t find ready-toasted sesame seeds, toast white sesame seeds in a dry frying pan over medium heat, stirring frequently, until they turn golden. Remove from the heat and set aside to cool.
- Spread the sesame seeds on a countertop. Add 1 tablespoon of sugar syrup and 1 teaspoon of granulated sugar, and mix well to coat the sesame seeds.Using both hands, knead the sesame seeds (watch the detailed video tutorial) for about 4 minutes. This step is crucial: the sesame seeds should be kneaded thoroughly so that the sugar syrup reaches every seed. Keep kneading until the aroma of the toasted sesame seeds is released.Add 1 teaspoon of water and mix again for 1 minute.A good sign is when the sesame seeds start sticking to your hands. This means they will also stick easily to the cookies.
- To be added to the dough (the tablee3a): Mix together 50 ml of cold water, 125 grams of sugar, and 2 tablespoons of sugar syrup.
- Remove the dough from the refrigerator. You will notice that it has solidified. Knead it with your hands until it comes back together into a soft, malleable dough. This should take about 2 minutes.Add the tablee3a and mix well. At this stage, avoid kneading; simply mix, allowing the dough to absorb the liquid. The more you mix, the better the result.You will notice that the dough is quite sticky—don’t worry. Return it to the refrigerator for 15 minutes. You will then notice that the dough has firmed up and is ready to use.
- Sprinkle some flour on a countertop. Divide the dough into two equal portions. Working with one portion at a time, roll the dough back and forth until you have a long, rope-like shape.To get the right bite-sized barazek, divide the rope into equal, small portions, about 1 inch long each, forming small logs.Watch the video below for guidance, then roll each bite-sized piece of dough.
- Preheat the oven to 160°C/320°F.
- On the counter, prepare the sesame seeds in a shallow bowl and the roughly crushed pistachios in another bowl.Take one round of dough at a time. Press one side of the dough firmly into the crushed pistachios, applying enough pressure to allow the pistachios to coat the surface of the cookie. Turn the dough over and gently press the other side into the sesame seeds, coating it with as many seeds as possible.The dough should be rolled out thinly to achieve the signature crispy texture of barazek. Repeat with the remaining pieces of dough.Watch the video tutorial for a visual demonstration.
- Line a baking sheet with parchment paper and gently arrange the barazek, leaving a little space between each piece.
- Bake in the oven for about 15 minutes, or until golden on both sides. Since ovens vary, keep a close eye on your barazek to make sure they don’t overbake.Remove from the oven and leave them to cool completely. Don’t be tempted to taste them while they’re still warm—the crunch develops as the cookies cool.Enjoy with a cup of coffee or tea!
Video
Notes
