1/3 Photos of Baraziq -- Sesame Cookies (Syria -- Middle East)
Sydney Mike's Note:
From the 2002 cookbook, Mediterranean Street Food.
My Private Note
small c ...
Units: US | Metric
FOR THE COOKIES
- 59.16 ml granulated sugar
- 59.16 ml unsalted butter, room temperature
- 1 medium egg
- 2.46 ml white wine vinegar
- 236.59 ml all-purpose flour
- 0.59 ml salt, to taste
- 1.62 ml baking powder
FOR THE GARNISH
- 1FOR THE COOKIES: In a mixing bowl, combine sugar & butter & stir together with a wooden spoon until completely blended.
- 2Add 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.).
- 3Divide dough into 18 pieces to make small baraziq.
- 4Preheat oven to 350 degrees F & line a large baking sheet with parchment paper.
- 5Shape 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.
- 6FOR THE GARNISH: Put the egg white in a saucer, the pistachio nuts in another saucer & the sesame seeds in a third saucer.
- 7Dip 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.
- 8Arrange the coated disks, pistachio side down, on the prepared baking sheet.
- 9Bake 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.
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Nutritional Facts for Baraziq -- Sesame Cookies (Syria -- Middle East)
Serving Size: 1 (49 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 210.7
- Calories from Fat 115
- Total Fat 12.8 g
- Saturated Fat 4.3 g
- Cholesterol 31.7 mg
- Sodium 60.7 mg
- Total Carbohydrate 20.0 g
- Dietary Fiber 2.0 g
- Sugars 6.2 g
- Protein 5.3 g
The following items or measurements are not included:
white wine vinegar