Barazek Sesame Pistachio Biscuits


Sesame Pistachio BiscuitsI’m an unashamed fan of sesame seeds and am always on the lookout for interesting recipes that use them as a key ingredient.  Browsing through this month’s book for The Cookbook Guru, Saha, by Greg and Lucy Malouf, I saw these little treats and instantly wanted to give them a go.  Fortunately there is nothing out of the ordinary included in the ingredient list so I was able to whip them up very quickly and had delicious little shortbread style treats being pulled from the oven within the hour.

From first bite I can see why these are very popular snacks in Lebanon and Syria.  The texture was buttery and shortbread like without being too sweet.  The sesame certainly dominate, but for a sesame lover like me that is a welcome thing.  For future bakes I’d be very tempted to make these next time skipping the pistachios as I didn’t think they added much to the overall flavour or texture and if I was to mess with the recipe a little further in the future I think they’d also be delicious with a touch of cardamom added to the dough.

Barazek Sesame Pistachio Biscuits

from Saha by Greg and Lucy Malouf

makes about 25-30 biscuits

  • 40g brown sugar
  • 40g icing sugar
  • 200g self-raising flour
  • 150g unsalted butter
  • 1 tsp vanilla essence
  • 1 egg
  • 60g sesame seeds, lightly toasted
  • 50g pistachio nuts, chopped into slivers

Cream the butter and sugars together until light and fluffy.  Add the vanilla and egg and combine well.  Then add in the flour until the mixture forms a sticky dough.  To make the dough easier to work with place it into the fridge for about 30 minutes to firm it up.

When the dough is ready to bake heat your oven to 180c.  Line 2 baking trays with non-stick baking paper.

Form small balls approx 2cm in diameter with the dough, pressing one side into the chopped pistachios and the other into the sesame seeds.  Shake any loose nuts free and then place on the baking tray.  Leave about 5cm between biscuits as they will double in size when cooked.  Bake the biscuits for approx 10-15 minutes or until they turn golden brown.

Serve cold with a cup of strong coffee or peppermint tea.

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8 Comments Add yours

  1. Leah says:

    Reblogged this on The Cookbook Guru and commented:

    A little sweet treat to begin the week on The Cookbook Guru with some Sesame Pistachio Biscuits from Greg and Lucy Malouf’s Saha.


  2. Reminds me a little of similar Greek biscuits called koulorakia – shaped as the name suggests in little circles and completely covered in sesame seeds. Lovely!


    1. Leah says:

      Thank you. I’m still yet to make koulorakia but they are on my list to try. I sincerely love sesame seeds with a passion and these biscuits definately ticketed the box 🙂


  3. shazzameena says:

    I made these from the book a couple of years back. I put a little smiley face next to the recipe so I must have like them 🙂


    1. Leah says:

      they are really yummy and worth another visit if its been a while 🙂

      Liked by 1 person

  4. Glenda says:

    Hi Leah, I had these in Lebanon and they were flat and crispy. I am yet to replicate it. Yours look different again. There are clearly loads of recipe for these guys.

    Liked by 1 person

    1. Leah says:

      Hi Glenda, clearly these are a regional specialty. I love the amount of sesame seeds used in middle eastern baked goods. So tasty 🙂


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