Recipe by Angela Sara
Take care!! These Middle Eastern sesame cookies are addictive, especially if you make them really small, about 1-2 inch round, so easy to pop into your mouth!! They are served with sweet Turkish coffee or hot tea.
Top Review by Charishma_Ramchandani
About 2 years back I was very very crazy for "Barazek" and "Masriyah". Those were the first things to go into my shopping cart. I made these today for my cousin whose travelling back home tomorrow and for the guys who work with dad. EVERYONE loved these. I served these with hot tea this evening. Infact, I have plans now to make these for Sankranti next year(a festival we celebrate every year on 14th Jan when we must necessarily eat food made using sesame seeds and/or jaggery!) I halved this recipe and I did not use pistachios as I didn't have those on hand. I did use 1/4 cup warm milk(low-fat) in addition to the 3tbsps. mentioned here(Note that even though I halved the recipe, I did not halve the 3tbsps. of milk). Also, I did toss in the sesame seeds and honey into the egg-flour mixture in step 5 itself as the dough did seem to be very very dry. With honey being added(again, I did use 1/3 cup honey and didn't halve that) it became easy to knead the dough with my greased(with ghee) hands. These made 23 cookies for me( about an inch and a half or so in size). I baked these at 180C for 15 minutes in my oven that had been preheated at the same temperature. These came out beautiful! Oh, and yes, before baking these, I did drizzle honey on each cookie(a generous amt) and then baked them. They're a beauty and I enjoyed making them. Thanks for sharing, Angela!
- 2 cups sesame seeds
- 1⁄3 cup honey
- 2 eggs
- 1 tablespoon ghee
- 3⁄4 cup sugar
- 1 teaspoon baking powder
- 1 3⁄4 cups flour
- 2 cups semolina
- 1 dash salt
- 3 tablespoons warm milk
- 1⁄2 cup chopped pistachios (unsalted)
Directions See How It's Made
- Heat oven to 375°F.
- In a mixer, cream together the eggs, ghee and sugar until light and fluffy.
- Sift together the baking powder, flour, semolina and salt.
- Add this to the egg mixture and blend thoroughly.
- Add enough warm milk to form a soft dough.
- In a separate bowl, mix together the sesame seeds and honey.
- Cut dough into small'walnut-sized' pieces.
- Dip each ball into the chopped pistachios, then flatten to form a 2 inch round cookie.
- Place each cookie on a greased sheet.
- Cover each cookie with a drizzle of the sesame seed and honey mixture.
- Bake for 15 minutes or until golden.