How to Make Barazek the Traditional Way

Ingredients

• 2 cups all-purpose flour
• 1 cup powdered (caster) sugar
• 1 cup ghee (clarified butter), at room temperature
• A pinch of salt
• 1/2 cup coarsely chopped pistachios
• 1 cup toasted sesame seeds
• 1/4 cup simple syrup (qater/shiira)
• 2 tablespoons water
• Egg white (for brushing, optional)

Method

1. Sift the flour and sugar into a bowl, then add the soft ghee at room temperature. Begin mixing with your hands or a wooden spoon until you have a homogeneous mixture. You will notice the dough is somewhat sticky.
2. Place the dough in the refrigerator for 1 hour.
   Timers: 60 min
3. In a bowl, mix 1 cup toasted sesame seeds with 1/4 cup of the syrup and the water. Mix well — this helps the sesame stick to the dough. Another option is to brush each shaped cookie with egg white and roll it in dry sesame seeds.
4. If using the first method: remove the dough from the fridge and divide it into small pieces as desired. Place a piece of dough over the chopped pistachios and press lightly, then turn the piece over and dip it into the sesame mixture, pressing twice so the sesame adheres well.
5. Place the cookies on the baking tray, leaving a small space between each piece.
6. Bake in a preheated oven at 190°C (375°F) for a few minutes, or until the bottoms turn golden. Pay attention — they brown quickly because they contain no water.
7. You can brown them slightly on top if desired.
8. Remove from the oven and let cool before transferring to a serving plate.
9. For more desserts, see: Chocolate and Green Mint Cookies