Baraziq: Syria’s Delightful Sesame Cookies

The aroma of toasted sesame seeds always transports me back to my grandmother’s kitchen. She wasn’t Syrian, but she had a well-worn copy of a Mediterranean cookbook, and these cookies, baraziq, were a staple. The delicate crunch, the nutty flavor, and the slight sweetness – they were a simple yet unforgettable treat that always made me feel loved. I can almost see her now, carefully arranging the sesame seeds on each cookie, a warm smile on her face.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25-35 minutes
• Total Time: 45-55 minutes
• Yields: 18 small cookies
• Serves: 9
• Dietary Type: Vegetarian

Ingredients

FOR THE COOKIES

• 4 tablespoons granulated sugar
• 4 tablespoons unsalted butter, room temperature
• 1 medium egg
• ½ teaspoon white wine vinegar
• 1 cup all-purpose flour
• ⅛ teaspoon salt, to taste
• ⅓ teaspoon baking powder

FOR THE GARNISH

• 1 egg white, lightly beaten
• ½ cup pistachio nuts, chopped
• ½ cup sesame seeds, toasted to lightly golden

Equipment Needed

• Mixing bowl
• Wooden spoon
• Measuring spoons and cups
• Large baking sheet
• Parchment paper
• Saucers

Instructions

1. Prepare the dough: In a mixing bowl, combine the granulated sugar and softened butter. Use a wooden spoon to stir them together until they are completely blended and the mixture is smooth.
2. Incorporate the remaining ingredients: Add the egg, white wine vinegar, all-purpose flour, salt, and baking powder to the sugar and butter mixture. Blend all ingredients with your hands until a soft dough forms.
3. Chill if necessary: If the dough is too soft to work with immediately, wrap it in plastic wrap and refrigerate it for 1 hour. This will make it easier to shape the cookies.
4. Divide the dough: Divide the dough into 18 equal pieces to make small baraziq. This ensures even baking.
5. Preheat the oven: Preheat your oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper to prevent sticking.
6. Shape the cookies: Take each ball of dough and shape it with your hands until you have a thin disk, about 2 ½ inches in diameter. Place each disk on a large platter. Repeat with the remaining pieces of dough.
7. Prepare the garnish stations: Put the lightly beaten egg white in a saucer, the chopped pistachio nuts in another saucer, and the toasted sesame seeds in a third saucer.
8. Garnish the cookies: Dip each of the shaped disks in the egg white, ensuring one side is well-coated. Then, dip the same side in the chopped pistachios, pressing gently to help them adhere. Flip the cookie and dip the other side in the toasted sesame seeds, making sure it is also well-coated.
9. Arrange on baking sheet: Arrange the coated disks, pistachio side down, on the prepared baking sheet, leaving a little space between each cookie.
10. Bake: Bake for 25-35 minutes, or until the cookies are golden brown around the edges. Keep a close eye on them to prevent burning.
11. Cool: Once baked, remove the baking sheet from the oven and let the cookies cool completely on the baking sheet before serving.

Expert Tips & Tricks

• Toasting sesame seeds: Don’t skip toasting the sesame seeds! This step is crucial for enhancing their nutty flavor and aroma. Toast them in a dry skillet over medium heat, stirring frequently, until they are lightly golden and fragrant.
• Room temperature butter: Ensure your butter is truly at room temperature before starting. This will make it easier to cream with the sugar and create a smooth dough.
• Don’t overmix: Overmixing the dough can result in tough cookies. Mix just until the ingredients are combined.
• Even thickness: Try to make all the cookies the same thickness for even baking.
• Freezing the dough: You can prepare the dough ahead of time and freeze it. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw it in the refrigerator overnight before shaping and baking.
• Adjust baking time: Baking times may vary depending on your oven. Keep a close eye on the cookies and adjust the baking time as needed.
• Adding spices: For an extra layer of flavor, consider adding a pinch of ground cardamom or cinnamon to the dough.

Serving & Storage Suggestions

These baraziq are perfect served with a cup of strong Arabic coffee or tea. Their delicate sweetness and nutty flavor make them a delightful treat any time of day.

To store leftovers, keep them in a tightly sealed container at room temperature for up to 2 weeks. The cookies can also be frozen for longer storage. To freeze, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Thaw them at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	210.7 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	12.8 g	19%
Saturated Fat	4.3 g	21%
Cholesterol	31.8 mg	10%
Sodium	60.7 mg	2%
Total Carbohydrate	20.1 g	6%
Dietary Fiber	2 g	8%
Sugars	6.2 g	N/A
Protein	5.3 g	10%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Gluten-free Baraziq: Substitute the all-purpose flour with a gluten-free flour blend. You may need to add a little xanthan gum to help bind the dough.
• Nut-free Baraziq: Replace the pistachio nuts with sunflower seeds or pumpkin seeds.
• Vegan Baraziq: Substitute the butter with a vegan butter alternative, the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and the egg white with aquafaba (the liquid from a can of chickpeas).
• Spice it up: Add a pinch of ground cardamom, cinnamon, or nutmeg to the dough for a warm, spiced flavor.
• Citrus zest: Add the zest of one lemon or orange to the dough for a bright, citrusy flavor.
• Honey or maple syrup: Substitute some of the granulated sugar with honey or maple syrup for a richer, more complex sweetness.

FAQs (Frequently Asked Questions)

Q: Why are my baraziq cookies hard?
A: Overbaking or overmixing the dough can lead to hard cookies. Be sure to bake them until they are just golden brown, and mix the dough only until the ingredients are combined.

Q: Can I use pre-ground pistachios?
A: While you can use pre-ground pistachios, freshly chopped pistachios will provide a better texture and flavor.

Q: How do I prevent the sesame seeds from falling off?
A: Make sure to dip the cookies in the egg white and press them firmly into the sesame seeds to help them adhere.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days or in the freezer for up to 2 months.

Q: What if I don’t have white wine vinegar?
A: You can substitute the white wine vinegar with apple cider vinegar or lemon juice.

Final Thoughts

These baraziq, simple yet elegant, offer a taste of Syrian culinary tradition that you can easily recreate in your own kitchen. Whether you enjoy them with a cup of coffee, share them with friends, or simply savor them as a sweet treat, I hope these cookies bring you a touch of joy and a reminder of the simple pleasures in life. Don’t hesitate to experiment with different variations and share your creations – I’d love to hear about your experience!