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Barazek cookie from Jordan

Posted by on 21 June, 2014
barazek nieuw klein

Barazek cookie from Jordan

The Barazek cookie is a tea time favorite in Jordan, but is also popular in the neighboring countries. Kitchens in this part of the world share many dishes and ingredients, and sesame, honey and nuts are used frequently in cookies and sweets in the whole of the Middle East. Barazek can be thin and crunchy or you can choose to make them a bit thicker and chewier. I liked the thin crunchy type best and baked them a little shorter. Usually the bottom of a cookie is not worth inspecting, but you could even serve this barazek cookie from Jordan with the beautiful green pistachios upside down. If you like this cookie, try my variation: a ginger almond cookie.


Barazek cookie from Jordan

barazek ingredienten


for about 25 cookies

40 grams ghee or soft unsalted butter
100 grams icing sugar
1 egg
160 grams semolina
200 grams flour
¾ teaspoon baking powder
pinch of salt
2-3 tablespoons warm milk
50 grams unsalted pistachio nuts, shelled
100 milliliters honey
50 grams sesame seeds





barazek eimengsel

butter, sugar and egg

With an electric mixer beat the butter and the sugar light and creamy. Add the egg and beat into a smooth mixture.







barazek bloemmengsel

flour, semolina, salt and baking powder

Mix the semolina with the flour, the baking powder and the salt.








barazek eimengsel + bloemmengsel

combine the two mixtures

Add the semolina mixture to the egg mixture and beat well.








barazek deeg met melk

add some milk

Add a little bit of milk to make a soft but not too sticky dough..







barazek klaar om te versieren

ready to finish


Divide the dough into pieces of about 20 grams and roll into balls. Chop the pistachio nuts. Mix the sesame with the honey.






barazek sesam en pistache

flatten on top of the nuts


Preheat the oven to 185°C/375°C. Flatten a ball on top of some chopped pistachios and spread some sesame honey over the top. Bake the cookies in the middle of the oven for 15 min. until golden brown. Take out of the oven and leave to cool on a wire rack.

This post is also available in: Dutch

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