Barazeq

October 9th, 2009

Dimah - http://www.orangeblossomwater.net - Barazeq 7

Barazeq is a type of sesame cookie originated in Damascus. You can buy it or make it at home. We made barazeq at home, baker’s ammonia is one of the most important ingredients in barazeq.

I made Barazeq for Eid Al-Fitr.

Let’s make Barazeq:

Before preparing Barazeq, we must prepare (thick sugar syrup and thin sugar syrup):

Thick sugar syrup

In pot, turn on heat, put 3/4 cup sugar, and 1/4 cup water stir to dissolve, once it boils, add few drops of lemon juice, let them boil for few minutes, and turn off heat and let it cool.

Thin sugar syrup

In pot, turn on heat, put 2 cups sugar, and 1 cup water stir to dissolve, once it boils, add 1 tsp lemon juice, let them boil for few minutes , and turn off heat and let it cool.

Now, Let’s make Barazeq:

Dimah - http://www.orangeblossomwater.net - Barazeq 1

Barazeq

Dough

1. Melt ghee over low heat, then turn off heat. No need to melt it completely, and do not heat or boil the ghee.

2, 3. Add olive oil to ghee.

4. Add all the quantity of the thick sugar syrup.

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5. Add ground mahlab.

6. Add baker’s ammonia.

7. Add active dry yeast.

8. Add flour.

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9, 10, 11. Mix all the ingredients until well combined.

12. Add water to the dough, and mix very well.

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13. Dough is ready.

14. Slivered pistachios are ready.

15. Prepare sesame seeds, and add to them thin sugar syrup (the amount of sugar syrup depends on you, just make sure that sesame seeds become sticky).

16. Sticky sesame.

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17, 18. I used (1 tsp = 5 ml) to measure the size of each piece of dough, and make balls.

19. Take each ball and dip one side to slivered pistachios.

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21, 22. Take the other side and dip to “sesame seeds – thin sugar syrup mixture”, and flatten the cookies and they have to be really flat, so here we have one side dipped with pistachios and the other side dipped with sesame seeds.

23. Make plenty of them, and place pistachio covered side face down on aluminum sheet or non stick baking sheet , but do not grease the sheet.

24. Bake at 356 °F (180 °C) for about 10 – 15 minutes or until golden in color, remove from the oven and leave them on the baking sheet to cool for about 10 minutes, then remove them from the sheet.

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Dimah - http://www.orangeblossomwater.net - Barazeq 7

Barazeq

From: Family Recipe / Servings:
PDF Text Only / Print With Images

Before preparing Barazeq, we must prepare (thick sugar syrup
and thin sugar syrup):

Thick sugar syrup

3/4 cup sugar

1/4 cup water

Few drops of Lemon juice

Thin sugar syrup

2 cups sugar

1 cup water

1 tsp Lemon juice

Barazeq

Dough

200 g ghee

1/3 cup olive oil

Thick sugar syrup, all the quantity

1 tbsp ground mahlab

1 tsp baker’s ammonia

1/4 tsp active dry yeast

500 g all purpose flour

1/4 cup water

Assemble

Slivered pistachios

Sesame seeds

Thin sugar syrup, as needed

Before preparing Barazeq, we must prepare (thick sugar syrup and thin sugar syrup):

Thick sugar syrup

In pot, turn on heat, put 3/4 cup sugar, and 1/4 cup water stir to dissolve, once it boils, add few drops of lemon juice, let them boil for few minutes, and turn off heat and let it cool.

Thin sugar syrup

In pot, turn on heat, put 2 cups sugar, and 1 cup water stir to dissolve, once it boils, add 1 tsp lemon juice, let them boil for few minutes , and turn off heat and let it cool.

Barazeq

Dough

Melt ghee over low heat, then turn off heat. No need to melt it completely, and do not heat or boil the ghee.

Add olive oil to ghee.

Add all the quantity of the thick sugar syrup.

Add ground mahlab.

Add baker’s ammonia.

Add active dry yeast.

Add flour.

Mix all the ingredients until well combined. Add water to the dough, and mix very well.

Dough is ready.

Slivered pistachios are ready.

Prepare sesame seeds, and add to them thin sugar syrup (the amount of sugar syrup depends on you, just make sure that sesame seeds become sticky).

Sticky sesame.

I used 1 tsp = 5 ml to measure the size of each piece of dough, and make balls.

Take each ball and dip one side to slivered pistachios.

Take the other side and dip to “sesame seeds – thin sugar syrup mixture”, and flatten the cookies and they have to be really flat, so here we have one side dipped with pistachios and the other side dipped with sesame seeds.

Make plenty of them, and place pistachio covered side face down on aluminum sheet or non stick baking sheet , but do not grease the sheet.

Bake at 356 °F (180 °C) for about 10 – 15 minutes or until golden in color, remove from the oven and leave them on the baking sheet to cool for about 10 minutes, then remove them from the sheet.

Notes and Tips

For baking, I used aluminum baking sheet.

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8 Responses to “Barazeq”

  1. Caroline says:

    Wow. I love love love your site.
    The barazik look delicious. I always buy them (made in Syria) but now I think I’ll try your recipe.
    By the way are you going to post us some yummy kibbe recipes? The Syrian ones are so delicious and creative. Please post ones with the unusual fillings!
    Any Syrian home cooking is delicious!

  2. Dimah says:

    Caroline: Many thanks for your lovely comment :)

    I posted three kibbeh recipes
    Kibbeh Maqliyeh
    Kibbeh Nayyeh
    Kibbeh Labniyeh

    I’ll post more kibbeh recipes soon
    Thanks again!

  3. nouraamoura says:

    my dear
    i love your site very much but i can unterstand very much english because i live in france you haven’t a version in arabic
    thank you very much

  4. Dimah says:

    nouraamoura: Thanks for your kind words!
    I’m sorry, I don’t have Arabic version.

  5. Abeer says:

    hi honey
    may send for me a picture for baker ammonia because iam living now in uae and i do not find it or if there is a substitute for it .
    sorry for disturbing you dimah.
    thank you darling

    • Dimah says:

      Abeer: Welcome to my blog.
      Baker’s Ammonia in Arabic is Nashadar نشادر, it’s white powder. Go to Al-Duri Supermarkt (الدوري) or any Syrian market/roastery in U.A.E, and ask them. also try in Istanbul supermarket. Hope this helps. Don’t hesitate to ask if you have any other questions.

  6. Abeer says:

    thank you very much Dimah.I will try to find it. you are very kind.thank you once again for help

  7. Mary says:

    Abeer,

    Nashadar is Ammonium Carbonate, and it is used to make cookies and crackers very crisp. I found it online at these sites but I am sure you can find it many places.

    https://www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz

    http://www.amazon.com/Ammonium-Carbonate-Bakers-Ammonia-2-7/dp/B005GLXRC6

    Good luck!
    Mary

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