Barazek (Syrian Sesame Pistachio Cookies)
Jul 11, 2026
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Barazek are Syrian sesame and pistachio cookies with a crumbly, melt-in-your-mouth texture and one of the most interesting appearances of any cookie in the Levantine pantry: one side pressed into chopped pistachios, the other coated in sesame seeds. The dough is made with flour, ghee, powdered sugar, and cold water (no eggs!) which keeps the cookies delicate, light, and just lightly sweet.
My maman tried barazek in Syria years ago and still talks about them. That combination of toasted sesame crackling on one side and pistachio on the other stayed with her, and eventually with me. Once I started testing this recipe I completely understood why!
A small history lesson: Barazek originated in Damascus during the Ottoman period, specifically in the Al-Midan neighborhood, and has since spread throughout the Levant including Lebanon, Jordan, Palestine, and Syria, where it is a staple at bakeries, tea tables, and family gatherings. In Damascus, the best barazek are traditionally sold in tightly packed tin boxes, layered in neat rows, which tells you everything about how well they keep and how generously they are shared.
How To Make Barazek
First, gather your ingredients. This recipe calls for just a few simple ingredients and that’s why it’s so easy to make them on any given day. Keep in mind that powdered sugar cannot be substituted with regular granulated sugar.
Ghee is clarified butter, butter slowly melted until the milk solids are removed, leaving behind pure fat with a cleaner, richer flavor and aroma than regular butter. It is what gives barazek their signature crunch and richness. If you do not have ghee, softened unsalted butter is a workable substitute, though the cookies will be slightly less crispy since butter contains some water that evaporates during baking.
Work the ghee into flour until it’s crumbly and sandy.
Add in the powdered sugar and water.
mix just until the dough comes together.
Don’t knead the dough as it will make the cookies tough instead of crumbly. Refrigerate for 30 minutes.
Shape a piece of the dough into a ball and press one side firmly into the chopped pistachios.
Mix the sesame seeds with honey and water, then press the other side of the cookies into the sesame mixture.
Bake the cookies in the oven at 350 degrees F for 20 minutes.
Let them cool completely before serving.
Serving and Storage
Barazek are best with tea, though they also work beautifully as part of a Middle Eastern cookie spread alongside tahini cookies and kleicha. The combination of the three makes a proper tea table.
They keep at room temperature in an airtight container for up to 3 days, or in the fridge for up to 6 days. The texture holds well throughout.
Frequently Asked Questions
The word barazek is Arabic and refers to this specific sesame and pistachio cookie from Damascus. It has been part of Syrian culinary tradition for at least 150 years.
The sesame seeds need the honey water mixture to stick properly. Doing the pistachio side first keeps your hands dry so you can dip cleanly into the honey water for the sesame side.
They almost certainly need more time to cool. Barazek crisp up as they cool, not in the oven. Let them sit on the baking sheet until completely cool before tasting.
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More Cookies To Try
Persian Recipes
Persian Raisin Cookies (Shirini Keshmeshi)
Cookies and bars
Cardamom Shortbread Cookies (Buttery & Tender)
Barazek (Pistachio Sesame Cookies)
Ingredients
Dough
- 2 cups all-purpose flour
- ½ cup ghee
- ½ cup powdered sugar
- 5 to 6 tablespoons cold water
Topping
- 1 cup sesame seeds, toasted
- 3 tablespoons water
- 2 tablespoons honey
- 1 cup pistachios, finely chopped
Instructions
- Mix the flour and ghee together in a bowl until combined. Add the powdered sugar and cold water and mix just until the dough comes together. Do not knead.
- Refrigerate the dough for 30 minutes.
- Mix the sesame seeds with water and honey together in a shallow bowl. Spread the chopped pistachios on a flat plate.
- Roll the dough into 1-inch balls. Press one side firmly into the pistachios. Flip, then press firmly into the honey sesame mixture. Flatten the cookie slightly as you press.
- Arrange on a lined baking sheet. Bake at 350°F (175°C) for 20 minutes until lightly golden at the edges.
- Let cool completely on the baking sheet before serving. The cookies will crisp up as they cool.
Notes
- Do not knead the dough after adding the water and sugar. Overworking makes the cookies tough.
- Press the pistachio side first, then the sesame side. This keeps your hands dry for the honey water dip.
- Flatten the cookies as you press them into the coatings. Thinner cookies are crispier.
- Let cool completely before tasting. They crisp up as they cool, not in the oven.
- Softened unsalted butter can be substituted for ghee if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
