Go Back
+ servings
5 from 1 vote
barazek sesame
Prep Time
50 mins
Cook Time
45 mins
Resting Time
45 mins
Total Time
1 hr 35 mins
Barazek is a sesame and pistachio cookie from Syria. It is often enjoyed with tea or ice cream.
Course: Dessert
Cuisine: Middle Eastern, Syrian, Vegetarian
Servings: 40 cookies
Author: Laurie Liagre
For the honey syrup
  • 5 tablespoons honey
  • ¼ cup water
For the cookies
  • cup white sesame seeds
  • cup unsalted butter (at room temperature)
  • ¾ cup caster sugar
  • 1 egg
  • 1 tablespoon white vinegar
  • ½ teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon ground mahleb (or mahalepi)
  • 3 cups flour , sifted
  • cup milk (at room temperature)
  • ½ cup raw peeled pistachios , chopped or finely crushed
Honey syrup
  1. Mix the honey and water in a small saucepan.
  2. Place over medium heat and simmer, stirring until honey dissolves. This step lasts about 3 minutes.
  3. Remove from heat and let cool.
  1. Mix the flour and baking powder.

  2. Roast the sesame seeds in a dry skillet over medium heat for 2 minutes, stirring constantly until lightly browned. Let cool.
  3. In the bowl of a stand mixer, mix the butter, egg and sugar with the beater until obtaining a cream.
  4. Add the mahleb (or mahalepi), vinegar and vanilla and mix.

  5. Add the baking powder and flour mixture and using the flat beater, mix until smooth. Do not knead too long.

  6. Gradually add the milk to form a smooth dough.
  7. Cover the dough with plastic wrap and let it sit at room temperature for 45 minutes.
  8. Preheat oven to 320 F (160°C) and line two large baking sheets with parchment paper.

  9. Pour the honey syrup into a large deep plate and add the sesame seeds. Mix.
  10. Place the chopped pistachios on a plate.
  11. Form balls of dough the size of a walnut.
  12. Squeeze each ball of dough on the pistachios, to flatten them a little.
  13. Turn each biscuit over and dip in the honey syrup and sesame seeds mixture.
  14. Place the cookies on the baking sheet with the sesame seed side up, spacing them approximately 1 inch (2,5 cm).

  15. Bake for 25 to 30 minutes, turning them halfway, until the edges are golden brown.
  16. Remove from the oven and leave on the baking sheet for 5 minutes then transfer to a rack to let them cool completely.
  17. Keep the barazek in an airtight metal container.