📝 About This Recipe
Originating from the bustling bakeries of the Levant, Barazek are the quintessential Lebanese tea cookie, celebrated for their dual-textured delight. These thin, buttery biscuits feature a nutty, roasted sesame crust on one side and a vibrant mosaic of crushed pistachios on the other. Each bite delivers a sophisticated balance of honeyed sweetness and a satisfying snap that has made them a beloved staple of Middle Eastern hospitality for generations.
🥗 Ingredients
The Cookie Dough
- 3 cups All-purpose flour (sifted)
- 1 cup Ghee (Clarified butter) (at room temperature, soft but not melted)
- 1 cup Granulated sugar
- 1/2 cup Cold water
- 2 tablespoons Honey or Simple Syrup (thick consistency)
- 1/2 teaspoon Mahlab (optional, for authentic aromatic scent)
- 1/8 teaspoon Salt
The Sesame Coating
- 2 cups Raw sesame seeds (cleaned)
- 3 tablespoons Honey
- 1 tablespoon Sugar
- 1 tablespoon Water (to moisten the seeds)
The Pistachio Base
- 1 cup Raw pistachios (coarsely crushed)
👨🍳 Instructions
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1
In a large mixing bowl, combine the sifted flour, salt, and mahlab. Add the softened ghee and use your fingertips to rub the fat into the flour until it resembles wet sand and no dry flour remains.
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2
Cover the flour-ghee mixture and refrigerate for 30 minutes. This allows the flour to fully hydrate and results in a crispier texture.
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3
While the dough rests, prepare the sesame coating. In a wide, shallow pan over medium-low heat, lightly toast the sesame seeds for 3-5 minutes until they turn a very pale golden color. Remove from heat immediately.
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4
Once the seeds have cooled slightly, stir in the 3 tablespoons of honey, 1 tablespoon of sugar, and 1 tablespoon of water. Mix until the seeds feel sticky and clump together slightly.
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5
In a small separate bowl, dissolve the 1 cup of granulated sugar and 2 tablespoons of honey into the 1/2 cup of cold water, stirring until completely clear.
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6
Remove the chilled dough from the fridge. Pour the cold sugar-water mixture over the dough. Use your hands to gently fold the liquid in—do not overwork or knead vigorously, or the cookies will become tough.
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7
The dough will initially look very wet and loose; this is normal. Place it back in the refrigerator for another 15-20 minutes until it firms up and becomes easy to handle.
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8
Preheat your oven to 325°F (160°C) and line two large baking sheets with parchment paper.
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9
Place the crushed pistachios in one shallow bowl and the prepared sticky sesame mixture in another.
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10
Scoop a small piece of dough (about the size of a walnut) and roll it into a smooth ball. Press one side of the ball firmly into the crushed pistachios.
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11
Place the ball, pistachio-side down, onto the sesame mixture. Use the palm of your hand to flatten the ball into a thin disc (about 2-3 inches wide) so the top side becomes fully coated in sesame seeds.
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12
Carefully lift the cookie and place it on the baking sheet, sesame-side up. Repeat with the remaining dough, spacing them 1 inch apart.
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13
Bake for 12-15 minutes, rotating the trays halfway through, until the edges are golden brown and the sesame seeds look toasted.
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14
Allow the cookies to cool completely on the baking sheet. They will be soft when hot but will crisp up beautifully as they cool.
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15
Store in an airtight container for up to two weeks to maintain that signature crunch.
💡 Chef's Tips
For the most authentic flavor, use high-quality ghee rather than butter; ghee provides a unique nuttiness and a superior snap. If the sesame seeds are sticking to your hands more than the cookie, lightly dampen your palms with water. Do not skip the chilling steps; cold dough is essential for achieving the thin, professional shape without the cookies spreading too much. Ensure your pistachios are raw and unsalted to allow the natural sweetness of the honey and mahlab to shine through. If you cannot find mahlab, a tiny drop of vanilla or almond extract can be used, though the flavor profile will change slightly.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Lebanese white coffee (hot water with orange blossom water). Pair with a traditional glass of hot black tea infused with fresh mint leaves. Arrange on a platter with other Middle Eastern sweets like Ma'amoul or Baklawa for a festive dessert spread. Enjoy as a light afternoon snack with a handful of dried apricots and walnuts. These make excellent gifts; stack them in a decorative tin lined with parchment paper.