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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.


  • 200 g sesame seeds
  • 70 g honey
  • 120 g pistachio
  • 120 g plain flour
  • 160 g semolina flour
  • 1/2 tsp baking powder
  • 65 g Q.B.B Ghee
  • 1 egg, medium sized
  • 70 g caster sugar
  • 1/8 tsp salt

  1. Mix ghee, egg, sugar and salt together until creamy and smooth.
  2. Combine plain flour, semolina flour and baking powder. Sift this into the ghee mixture. Combine to form a soft dough. Set aside.
  3. Mix sesame seeds with honey, then set aside.
  4. Coarsely chop pistachios and place into a small plate
  5. Take some dough (about 1/2 level tablespoon) and form a small ball. Drop the ball of dough onto the pistachios to coat half of it.
  6. Transfer the pistachio-coated ball onto the sesame mixture (pistachio side up) and gently press so that the sesame will adhere to the other half.
  7. Use a spoon and lift up the ball of dough and place it onto a lined baking tray, sesame side up. Gently press it flat with a fork.
  8. Repeat until all the dough is used up. Add more pistachio or sesame as needed.
  9. Bake in a preheated oven at 160°C (with fan)/180°C (without fan) for 15 minutes or until done.
  10. Allow to cool on wire rack, then store immediately in an air tight container.

Although the origins of Barazek have been disputed – Turkey, Syria, Corsica, the Middle East, the general consensus is that one of these delectable little cookies is simply not enough. Dusted in honey sesame which is then paired with a generous coating of pistachio, this recipe is an explosion of flavour that is good for a pick-me-up at any time of the day with coffee or tea.

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