Aleppo barazek, thin biscuit discs with one face covered in toasted sesame and the other in pistachios, baked until crisp
We make barazek the way it is made in Aleppo, the city of sweets, thin biscuit discs whose face is covered in honeyed toasted sesame and whose back is adorned with Aleppo pistachios.
It is among the most famous things served with coffee in Levantine homes, offered in hospitality tins and on holiday plates.
We beat the softened butter with the sugar until the mixture is fluffy and pale, then add the egg, vanilla, and vinegar and mix.
We add the flour, baking powder, and salt and knead until it holds together, then chill it for about half an hour so it is easy to shape.
We mix the toasted sesame with the honey until coated, for this makes it stick to the face of the disc and shine after baking.
We roll the dough into small balls, dip one face in the honeyed sesame and the other in the crushed pistachios, then press them into thin discs.
We arrange them on a tray and bake them in an oven at 175 degrees for about twenty minutes until their bottoms turn golden.
We leave them to cool on a rack until crisp, for barazek firms up and turns crisp only after it cools completely.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Aleppo Sesame and Pistachio Cookies (Barazek), and how to fix them:
We mix it with a little honey or dip the face of the disc in a little water before the sesame so it holds.
We roll it thinner and let it cool completely after baking, for the crispness intensifies after cooling.
We chill the dough before baking and do not add more butter than the measure, for cold dough holds its shape.
It keeps in an airtight container for up to two weeks, and the tight seal preserves its crispness.
The shaped dough can be frozen before baking for up to a month, then baked fresh when needed.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| butter | ghee | same weight, 115 g | Ghee gives a deeper Levantine flavor |
| Aleppo pistachios | crushed almonds | same weight, 60 g | Almonds are cheaper, but pistachios are the original in barazek |
| caster sugar | regular sugar | same weight, 100 g | Caster sugar dissolves faster and gives a smoother texture |
| vanilla | grated lemon zest | a pinch | A different, refreshing aroma that suits the biscuit |
| Ingredient | Half the quantity | The quantity (base) | Double |
|---|---|---|---|
| white flour | 150 g | 300 g | 600 g |
| softened butter | 58 g | 115 g | 230 g |
| caster sugar | 50 g | 100 g | 200 g |
| Toasted sesame | 60 g | 120 g | 240 g |
| Crushed Aleppo pistachios | 30 g | 60 g | 120 g |
| egg | 0.5 | 1 | 2 |
We mix the sesame with a little honey before covering the disc, for this fixes the sesame onto the barazek and gives it a shine and deeper flavor after baking.
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