Some cookies are trendy and others become part of a culture–I really think Barazek belongs firmly in the second category. Covered in a shimmering blanket of toasted sesame seeds on one side and crowned with pistachios on the other, Barazek is one of the most recognizable cookies of the Levant. Whether enjoyed in Nablus, Damascus, Beirut, Jerusalem, or among Middle Eastern communities around the world, these humble sesame cookies have earned a place on countless tea trays, holiday tables, and family gatherings.
At first glance, Barazek may seem simple. But one bite reveals why this cookie has remained popular for generations.
Barazek is most closely associated with Syria, particularly Damascus, where some of the region’s most famous bakeries have specialized in these cookies for decades. Their exact origins are difficult to trace, as is often the case with traditional foods that predate written recipes. But the first written recipe for Barazek is documented in Syria about 150 years ago. Barazek likely emerged from a culinary tradition that prized ingredients readily available throughout the Eastern Mediterranean, so this truly is a farm to table cookie!
Sesame seeds have been cultivated in the Middle East for thousands of years. Pistachios have been enjoyed since ancient times. Honey was a staple of regional trade routes connecting Asia, Africa, and Europe. Barazek brings these treasured ingredients together in a cookie that feels both luxurious and accessible.
Today, the cookie remains a source of pride throughout the Levant and has become a favorite among diaspora communities eager to preserve a taste of home. But why is Barazek so popular? The answer is surprisingly simple: texture. Barazek delivers a combination that few cookies can match.
The outside is coated with toasted sesame seeds that create a delicate crunch. Beneath that layer lies a buttery cookie with a rich, nutty flavor. Pistachios add another layer of texture and color. Unlike heavily frosted and sweetened Western cookies, Barazek relies on the natural flavors of its ingredients. It’s the kind of cookie that seems modest at first—until you realize you’ve reached for a second one. And then a third.
This particular recipe is a modernized version that is high in protein, lower in sugar, and gluten free. However, there is no sacrifice in flavor–imagine the warmth of toasted sesame seeds combined with the richness of tahini and the subtle sweetness of honey. This adaptation allows new generations to enjoy familiar flavors in new ways if they are watching their sugars or cannot eat gluten.
This nutty and aromatic cookie pairs beautifully with coffee, tea, or even a glass of milk, making it equally suitable as an afternoon snack or an elegant dessert. Many families bring out Barazek when entertaining guests. In a region known for its hospitality, offering sweets alongside coffee is a cherished tradition, and Barazek fits perfectly into that ritual.
They’re also popular during holidays and celebrations, where platters of assorted cookies and pastries become a centerpiece for gathering and conversation. Like many beloved cultural foods, Barazek is meant to be shared. Long after trends fade, Barazek remains what it has always been: a simple, delicious expression of Middle Eastern culinary heritage—one sesame seed at a time.
To learn the technique on how to make this cookie, click on the video below:
Barazek (High Protein and Gluten Free)
- 1/3 cup tahini
- 2 egg whites
- 1 1/4 cup finely milled almond flour like Bob’s Red Mill Refined Almond Flour
- 1/4 cup vanilla whey protein
- 1/2 cup confectioners sugar or sugar free sweetener (like allulose, monkfruit, or swerve)
- My favorite brand of confectioners sugar free sweetener is BESTI
- honey (or melted butter or coconut oil for keto cookies)
- 1/2 cup sesame seeds
- 1/2 cup coarsely chopped pistachios
- 1/4 tsp baking soda
- 1/4 tsp apple cider vinegar
- Preheat the oven to 300 degrees. Whisk together the tahini and egg whites. Add the almond flour, whey protein, sugar, vinegar, and baking soda, and combine until it forms a cookie dough consistency. To make sure it isn’t too sticky you might have to add another tablespoon of almond flour. Grease a rolling pin and cutting board with olive or avocado oil and roll out the dough so it is as thin as possible without breaking apart. Using a cup, rim side down, to cut circles into the dough. Take each cookie and dip into the pistachios on one side, then using a brush paint honey or butter on the other side. Dip the honey side of the cookie into the sesame seeds. Place the cookies on parchment paper on a cookie sheet, and bake for 10 minutes. To make them extra crispy place on top rack and bake 2 minutes more.
