Baraziq
mursalin
Despite its simplicity of ingredients, Al-Baraziq remained one of the most famous Arabic sweets, especially one of the best Syrian desserts in Eid, perhaps because its name is strange, distinctive and incomprehensible, or perhaps because one of its most important components is Arabic ghee, which is used in making most of the Arab sweets.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine Syrian
Servings 8 people
Calories 228 kcal
- 2 cups of flour.
- 1 cup syrup
- Half a cup of milk.
- A tablespoon of Arabic ghee.
- 1 cup butter.
- 300 g sesame.
- 1 Teaspoon baking powder.
- A teaspoon of vanilla.
- 100 gm pistachio nuts
Put the butter, ghee and sugar in a bowl and mix them well.
Add the milk, flour, vanilla, baking powder, half the amount of sesame, pistachios and a pinch of salt to the mixture and mix them well until we have a flexible dough.
Put the dough in the fridge for an hour.
Finally, form the dough into balls and press each ball by hand to take a flat shape, then dip the pieces in the pistachio and sesame mixture.
Then put it in the oven at 180 degrees/360° F for a quarter of an hour.
Serve and enjoy your Barrziq
Sugar: 6gFiber: 3gCalories: 228kcalFat: 6gProtein: 11gCarbohydrates: 12g