Porridge-Pop-Up-Dallah
Barazek | Sesame Pistachio Cookies

Barazek | Sesame Pistachio Cookies

Barazek
24-30 Cookies

- 1 and 1/4 Cups Powdered Sugar
- 3 Cups flour
- 1 Tsp Baking Powder
- 2 Eggs
- 1 Cup of Butter
- 2 Tsp Vanilla
- 2 Tsp Lemon Juice
- 1 Cup Pistachios - Chopped
- 1 Cup Sesame seeds
- Pinch of Salt
- Rose Syrup (Optional)

Cut up the butter into small cubes and allow them to soften at room temp.
Mix the flour, baking powder, and salt in a bowl and set aside.
Use separate bowl to combine the butter and sugar into a cream using a hand mixer (alternatively you can use a food processor).
And one egg at a time and beat them into the mix.
Add Vanilla.
Add Lemon Juice.
Continue to mix till everything is incorporated.
Begin to slowly add the flour mixture while mixing, just till everything is combined.
Once combined, take the dough in your hand and work it into a smooth ball.
Set it aside in the fridge for an hour.

Preheat the oven to 350 degrees.
Place the chopped pistachios and sesame seeds each in a shallow bowl.
Line a baking tray with parchment paper.
Take pieces of the dough and roll into small bowls that you will flatten out into about 2 inch diameter discs.
Once you make a disc place it on the pistachios and pat down a little to get some to stick.
Flip the disc and pat it down in the sesame seeds (I like to roll the edges in it too to get full coverage).
Place the disc on the tray.
Depending on if you'd like the cookies to be a bit sweeter you can put a layer of rose syrup (recipe coming soon, honey is a good substitute.) on the top before baking. It adds a sweetness and a gloss to the top of the cookie.
Place the tray in the oven and baking for 15 minutes - at that point check if the bottoms are golden brown.
If they are done, place them on a rack to cool for 5-10 minutes.
Serve with tea or coffee.
 

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