Yummy middle eastern biscuits with pistachio
Barazek Recipe
These Barazek are delicious cookies with the perfect buttery crunchy texture. They're coated with sesame seed mixture on one side and pistachios on the other
Servings5 people
Calories200k
Ingredients
- 2 cup + 3 tablespoon all-purpose flour
- ½ cup + 2 tablespoon ghee at room temperature
- ½ cup sugar
- 3 tablespoon water
- 1 tablespoon honey
TO COAT THE BARAZEK
- ¾ cup toasted sesame seeds
- 1 tablespoon sugar
- 1 tablespoon honey
- ¾ cup crushed pistachios
- 2 teaspoon water
Instructions
PREPARING THE BARAZEK DOUGH
- In a bowl, add the flour and ghee, mix both ingredients with your hands or a hand mixer for 7 minutes. Cover and refrigerate for 30 to 35 minutes.
- In a small bowl, mix the sugar with water and honey, mix well. Take out the dough from the fridge and pour the sugar mixture over it.
- Do not knead the dough but work on gathering the dough together until it absorbs the liquid. The dough will feel like it won’t come together but it will. You will get a soft dough that will not stick much to your hand as shown in the video. Kneading the dough will make the barazek tough.
- Cover the dough and refrigerate again for 30 to 40 minutes.
COATING THE BARAZEK
- Mix the sesame seeds with honey and sugar. Keep mixing for a minute the mixture will feel heavy and sticky. Add the water and mix for a few seconds and the mixture will turn light, now it is ready to coat the barazek. Spread the sesame on a wide plate.
- Add the crushed pistachios on a plat.
MAKING THE BARAZEK
- Form a small ball, place the ball on the pistachios and press lightly to make some of the pistachios stick to the bottom of the ball.
- Remove the ball from the crushed pistachio plate, flip the ball and place it over the sesame mixture. Press down the ball to flatten it forming a thin disc, this will also make the sesame stick to the cookie.
- Place the cookies sesame side up on a lined baking sheet, keeping an inch between each cookie. The cookies won't spread but just to be on the safe side it's best to leave an inch between each cookie.
- Bake the cookies in a preheated oven of 170C – 338F for 15 to 18 minutes or until the bottom of the cookies is light brown.
- Keep the cookies in the baking sheet for two minutes then transfer on a wire rack to cool completely.
Notes
- Do not replace ghee with butter, you will not have similar results, since butter has a small amount of water that will evaporate while baking, and this will change the texture and flavor of the barazek.
- Avoid kneading the dough after adding the sugar and water mixture.
- Barazek are not thick cookies, so make sure to flatten the cookies when pressing them against the sesame coating.
- To toast raw sesame, place the raw sesame seeds to a hot pan, no need to add oil or butter. Keep stirring with a spatula until it turns golden light brown. Careful, since sesame seeds burn quickly. Remove immediately from heat because it will keep on
- cooking, pour on a cool plate to stop the cooking process.
Nutrition
Serving: 3 Cookies | Calories: 200kcal | Carbohydrates: 18g | Protein: 1.1g | Fat: 5g | Saturated Fat: 2.3g | Sugar: 6g© MUNATY COOKING. All images & content are copyright protected. Please do not use my images without prior permission.