Despite its simplicity and lack of ingredients, Syrian Barazek remained one of the most famous Arabic sweets, especially of being one of the best Syrian dishes, perhaps because its name is strange, distinctive, and incomprehensible, or perhaps because one of its most important components is Arabic ghee, which is used in the manufacture of most Arab sweets.
Therefore, I am sure, ladies, that you all want to make Barazek at home, but you lack the original method. So I will present it to you today
Barazek is one of the most famous types of Syrian sweets. It is a biscuit covered with sesame, and it contains Aleppo pistachios.
This type of sweet is characterized by its wonderful taste, and it is one of the light sweets that many prefer, and despite being one of the Syrian sweets, it is famous in the world. It is prepared in almost all countries because it is easy to prepare.
The Syrian Barazek has a wonderful taste in addition to healthy ingredients that attract many people, especially those looking to maintain weight and slim body while enjoying a distinctive taste because it contains ingredients that carry many benefits such as olive oil, sesame, and fennel.
You can also double the benefits by using whole wheat flour, which often also contains wheat bran.
The Syrian Barazek focuses on the presence of large quantities of sesame and the presence of pistachios, which makes it more creamy than the Palestinian, in addition to clear differences in taste.
Similar Recipe: Dates Ajwa Maamoul
It’s as old as the markets of Damascus, and to this day Baraziq sweets are placed in special boxes made of cardboard.
Hardly a tourist visits Damascus before the disaster without buying a box of Barazek for those he loves, especially the Lebanese visitors to Damascus and the people of other Syrian provinces.
Syrian Barazek Cookies
Put the butter, ghee, and sugar in a bowl and mix them well.
Add milk, flour, vanilla, baking powder, half the amount of sesame, pistachios, and a pinch of salt to the mixture and mix them well until we have a flexible dough.
Put the dough in the fridge for an hour.
Finally, form the dough into balls and press each ball by hand to take a flat shape, then dip the pieces in the pistachio and sesame mixture.
Then we put it in the oven at 180 degrees for a quarter of an hour.
Thus, we have obtained Barazek, whose quality is comparable to that sold in the markets.