Barazeh PDF Print E-mail

Barazeh (Sesame Seed Cookies)

Source: The Arabian Delights Cookbook by Anne Marie Weiss-Armush

1/2 cup sesame seeds
1 tablespoon honey
1 tablespoon water
2 1/2 cups flour, sifted
1/2 teaspoon baking powder
3/4 cup granulated sugar
3/4 cup unsalted butter, softened
2/3 cup water
2 tablespoons coarsely chopped pistachios (optional)

Scatter the sesame seeds on a baking sheet and toast in a 350 degrees F oven until a light golden brown.

Combine the honey with the 1 tablespoon water and use to moisten the sesame seeds. Spread in a saucer.

Stir together the flour, baking powder and sugar.

Cut in the butter, as if you were making pie crust dough. Gradually add the 2/3 cup water until the dough is smooth.

Form balls of dough the size of walnuts and dip one side of each ball into the sesame seed mixture to coat. The bottom side may be very lightly touched to the pistachios. Place on greased baking sheets, sesame side up.

Bake at 350 degrees F for 15 to 20 minutes, until golden brown.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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