The urban sprawl of Damascus as seen from Mount Qasioun
If you ask a Damascene where these delicate and flavoursome sesame and pistacchio cookies come from, they will proudly tell you that barazeq originated in the Syrian capital, specifically in the Al-Midan neighbourhood whose bakeries still display them on their windows. Today, barazeq are a common treat found in many pastry shops across the Levantine region, including, of course, Damascus. The scent of toasted sesame seeds and buttery dough is one of the first things to greet the visitor to a Damascus bakery. Barazeq are often displayed in neat golden stacks behind glass counters, glistening with honey and pistachios — irresistible to anyone passing by. I had my first taste of this delicate cookie back in 2010 at the Nabeel Nafiseh sweet shop just South of the Al Salhiyeh neighbourhood on a long walk back from Mount Qasioun and, at that moment, I knew I had to learn how to make it.
Barazeq is more than just a cookie — it is a bite-sized piece of Levantine heritage. The recipe is based on quintessential Levantine ingredients: pistacchio, sesame, date molasses and honey. Originating from the ancient streets of Damascus in Syria (with its current form being traced back to the Ottoman conquest), barazeq has long been cherished in Syrian and Palestinian homes as a symbol of hospitality and tradition. Traditionally, barazeq is made to share — a treat offered with pride when guests arrive, especially during holidays or special gatherings. Its crisp texture and nutty sweetness pair beautifully with a small cup of strong Arabic coffee or tea, making it the perfect afternoon pause.
But what makes barazeq special is not just the flavour — it is the care that goes into each cookie. Pressed by hand, coated with two layers of goodness (sesame on one side, pistachios on the other), and baked to golden perfection, these cookies carry with them a sense of home, of stories passed down, and of quiet moments shared. So the next time you bake or bite into a barazeq, know that you are tasting a little piece of history — one that connects kitchens and hearts across generations.
Barazeq
You will need
- 4 1/2 cups ( 500 grams ) of flour
- 1 cup ( 250 grams ) of ghee, or clarified butter (adds a rich, buttery flavour and helps bind the dough), at room temperature. If you want to know how to make clarified butter, check my guide here
- 1/2 cup (125 grams) of sugar
- 1/2 cup (125 grams) of water
- 1 tsp vanilla extract (optional)
For the sesame mix:
- 1/2 cup (120 ml) honey
- 1 tablespoon date molasses
- 1 tablespoon thick simple syrup
- 2 to 4 tablespoons water
- 100 grams crushed unsalted pistachio
Prepare the dough:
Work the ghee into the flour by kneading until the mixture becomes smooth and silky, about 5–8 minutes. Add the vanilla. Cover the dough and let it rest for 30 minutes.
Add the sugar syrup:
Using your fingertips, poke small holes throughout the rested dough. In a separate bowl, mix the sugar and water until the sugar dissolves. Pour this syrup over the dough and gently fold until fully absorbed. Cover and refrigerate for 1–2 hours.
Prepare the sesame coating:
In a bowl, combine the sesame seeds with 1 tablespoon of granulated sugar, 1 tablespoon of date molasses, and a splash of simple syrup. Using the palms of your hands, work the mixture until the seeds are evenly coated and begin to stick to your hands, about 4 minutes. If the mixture is too dry, lightly moisten your fingers to help bind the ingredients.
Set up your workstation:
Preheat the oven to 350°F (175°C). Arrange your ingredients for assembly: sesame mixture on one side, pistachios on the other, and the chilled dough in the center.
Shape the cookies:
Work in batches. Either roll the dough into a log about ¾ inch thick and cut into equal pieces, or simply pinch off small portions and roll into 12–15 gram balls. Once shaped, gently press one side of each ball to create a shallow indentation in the center.
Coat and assemble:
Lightly press one side of each dough ball into the pistachios. Flip and press the other side firmly into the sesame mixture to coat. Place the cookies pistachio-side down on a baking sheet, arranging them closely together with no space in between.
Bake and cool:
Bake at 350°F for 8 to 10 minutes—no longer, to avoid overbaking. Let the cookies cool completely on the baking sheet before transferring to a wire rack. Enjoy!
the kitchen sorcerer 