Baraziq - Sesame Cookies (Syria - Middle East)
Syrian cookies of sesame seeds, apple cider vinegar and pistachio nut, baked in the oven.
50 min · Serves 18 · Medium
Ingredients
Cookies
Garnish
Method
Start cooking mode- Prep 15 min · Cook 35 min · 50 min total
- medium
- 1
FOR THE COOKIES: In a mixing bowl, combine sugar & butter & stir together with a wooden spoon until completely blended.
- 2
Add rest of the cookie ingredients & blend with your hands until there is a soft dough. (If too soft to work with immediately, refrigerate for 1 hour.).
- 3
Divide dough into 18 pieces to make small baraziq. Preheat oven to 350 degrees F & line a large baking sheet with parchment paper.
- 4
Shape each ball of dough with your hands until you have a thin disk about 2 1/2 inches across, & place it on a large platter. Repeat with the other pieces of dough.
- 5
FOR THE GARNISH: Put the egg white in a saucer, the pistachio nuts in another saucer & the sesame seeds in a third saucer.
- 6
Dip each of the shaped disks in the egg white, then in the pistachios ON ONE SIDE ONLY & then in the toasted sesame seeds on the other side, making sure you coat them well with the seeds.
- 7
Arrange the coated disks, pistachio side down, on the prepared baking sheet. Bake 25-35 minutes or until cookies are golden brown, then let cool before serving. Keep uneaten cookies up to 2 weeks in a tightly sealed container.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- apple cider vinegar: White wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.
