Learn about the origin and ingredients of the Levantine Barazak
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It is a round, crispy dessert with two sides, one covered with sesame seeds and the other with pistachio filling. blotters It is considered one of the most famous and best Syrian desserts, and it has also become one of the most famous Arab desserts, and its calories are not high compared to most other desserts, in addition to its wonderful taste, as it melts inside the mouth quickly and gives those who taste it a charming light taste that they cannot resist.
Poop in Syria
Nawashif Barazak is one of the most famous nawashifs of Syrian origin, as it is of long-standing Levantine origins, as decades ago, and through their simple and limited capabilities, Levantine workers in the field of cooking, sweets and various dishes were able to provide many delicious and delicious foods, which were commensurate with the desires of tasters and achieved wide fame inside and outside Syria, and the most famous of these foods is Barazak, which belongs to the category of dry desserts or what Damascenes call "nawashif", which is the opposite of Sweets Unlike baklava, kunafa, qatayef, and others, they don't need liquid sugar and syrup to be immersed in, but only sugar that is embedded in the texture of the ingredients.
Stools in Jerusalem
The manufacture of the delicious dessert began more than 35 years ago in the Saadiya neighborhood in Jerusalem, and it was made by the people of Jerusalem who do not know its manufacture as one of the city's secrets, and yet its price reached some residents of Hebron (southern West Bank), but the barazak in Jerusalem was a secret that no one knows that makes it different in taste and quality, and it did not succeed except in Old Jerusalem, and the barazak is used as a type of entertainment after iftar or at the iftar and dinner tables, and it is seasonal that is made only in the month of Ramadan.
Ingredients for Nawashif Barazak Al Sham Authentic
Al-Barazak has remained one of the most popular Arabic nashefs in recent times, especially since it is one of the most delicious Syrian foods, despite its simplicity and few ingredients, perhaps because its name is strange, distinctive and incomprehensible, or perhaps because one of its most important ingredients is Arabic ghee, which is included in the manufacture of most Arab sweets, being a crisp dough and easy to eat for different ages makes many curious to know its ingredients and how to prepare it.
The dessert is made up of :
- A teaspoon of baking powder.
- A teaspoon of vanilla.
- Sugar
- Sesame.
- Pistachios.
- Two cups of flour
- Diameter cup.
- Half a cup of milk.
- One tablespoon margarine.
- 50 grams of butter.
How to Prepare Authentic Levantine Barazak
- Put the butter, ghee and syrup in a bowl and mix well.
- Add milk, flour, vanilla, baking powder, half of the sesame seeds, pistachios and a pinch of salt to the mixture and mix well until an elastic dough is formed.
- Place the dough in the refrigerator for one hour.
- Finally, form the dough into balls and press each ball by hand to form a flat shape, then dip the pieces in the pistachio and sesame mixture.
- Then we put it in the oven at 180 degrees for a quarter of an hour.
How to Make Authentic Levantine Barazak
Ingredients
- Two-thirds cup of water
- Tablespoon fennel
- Tablespoon Aniseed
- 6 tablespoons sesame seeds
- Flour or flour
- cup olive oil (or any vegetable oil)
- Spoonful of baking powder
- Half a cup of sugar
Method of preparation
- Mix the dry ingredients together (flour, baking powder, sesame seeds, sesame seeds, chamomile, and star anise).
- Gradually pour the oil into the dry ingredients and mix well.
- Dissolve the sugar with water well, then pour the solution on the mixture and stir well until it becomes a cohesive dough.
- Cut the dough into small balls, press them into circles and place them on lightly greased trays.
- Bake each tray individually in a medium oven for one third of an hour or until golden brown.
How to Prepare Other Authentic Levantine Barazak
- Ghee or butter is applied
- Then add the vanilla, flour, baking powder, milk and half of the sesame seeds.
- Mix well until an elastic dough is formed.
- Refrigerate the dough for one hour.
- Then take them out and shape them into flat circles, and stick the rest of the sesame and pistachio seeds into them.
- They are then placed in an oven preheated to 180 degrees.
- They are taken out to cool slightly and then eat the best authentic Levantine barazak.
In the end, we find that the authentic Levantine prazak was stamped with the seal of Damascus, the original country that started making prazak many years ago, after which the authentic Levantine prazak traveled to the rest of the Arab world to be one of the most famous types of nashefs that are present on the breakfast and dinner table and eaten by everyone.
