Barazek (Sesame Pistachio Cookies)

Barazek Sesame Pistachio Cookies | Brownie Box

I don’t know where to start describing Barazek to people who are not familiar with this traditional Syrian pastry. The title of the post makes it seem like a simple recipe, but it’s definitely not your average everyday treat. The buttery crunchy texture of the thinly spread baked dough is contrasted with chewy toasted honey sesame seeds on one side and pistachios on the other side. They inevitably remind me of long lazy afternoons in Beirut, drinking arabic coffee with the extended family, and devouring these wickedly addictive cookies.

Barazek Sesame Pistachio Cookies | Brownie Box

Barazek Sesame Pistachio Cookies | Brownie Box

Damascus is known for creating the best barazek that are typically bought in tin boxes with other delicious sweets that the city is famous for. They’re made from butter (or ghee), flour, sugar, milk, and ground mahleb – a spice made from ground cherry stones. The dough is then coated with honey syrup, sesame seeds, and pistachios.

My family used to get these bite sized cookies from a sweet shop called Semiramis and I distinctly remember them having a very deep golden color with a serious sesame flavor. Lately I’ve been itching to try my luck in making them from scratch (especially that Syria feels like a world away), so I tried my best to recreate the same texture and taste here. It was a very tough process because of all the recipe variations available: some called for eggs, others called for adding semolina, rose water, cream of tartare, even vinegar! It’s quite the dilemma.

Barazek Sesame Pistachio Cookies | Brownie Box

After a lot of tinkering in my kitchen, I felt hopeless at times when the end result was not at all what I was aiming for, and at other times I felt like I conquered the world when the barazek turned out  just as good as the ones we used to get from Damascus. None of my friends or family believed me when I said that each bite made a good reason to spend a ridiculous amount of time making them (this recipe yields 90 cookies!). But let me assure you that they’re worth every effort and you can always freeze them for later cravings. I never tried freezing the dough, but I’m sure that it freezes just as well as any other cookie recipe.

Barazek Sesame Pistachio Cookies | Brownie Box

Makes approx. 90 cookies, 4cm- 1.5in diameter – They taste batter the next day!

1/4 cup organic honey
1/4 cup water

200g (1½ cups) white sesame seeds
175g (3/4 cup) unsalted butter, at room temperature
150g (3/4 cup) granulated sugar
1g (½ tsp) baking powder
¼ tsp ground mahlab (optional)
312g (2½ cups) all-purpose flour
2.5g (1 tsp) active dry yeast
80ml (1/3 cup) skimmed milk
40g (1/3 cup) chopped or slivered raw pistachio

Honey Syrup:
1. Combine honey and water in a small saucepan.
2. Place over medium heat and bring to a simmer, stirring until honey dissolves (Around 3 minute).
3. Remove from heat and let it cool down.

1. Toast the sesame seeds in a dry skillet over medium heat for 3-5 minutes until lightly browned, stirring occasionally. Set aside to cool.
2. In a large bowl cream the butter and sugar (or use your hands).
3. Add ground mahlab and baking powder and mix.
4. Add yeast and flour and mix until homogeneous. Gradually add the milk to form a smooth hard dough (you might use less milk to avoid a tender dough).
5. Cover dough in plastic wrap and let it sit at room temperature for at least 15 minutes.
6. Pre-heat the oven to 325°F (160°C) and line two large baking sheets with parchment paper
7. Pour enough honey syrup on a medium sized plate just to cover the surface and sprinkle the sesame seeds on top (don’t use all the sesame, just enough to cover the syrup). Place the chopped pistachios on another shallow plate.
6. Shape about a teaspoon of dough into a ball and flatten slightly with the palm of your hands.
7. Dip one side into pistachios, flip and press the other side with the sesame mixture using your fingers to press the dough into a flat disc.
8. Place the cookies sesame side up on the baking sheet about an inch (2 cm) apart.
9. Bake for 25-30 minutes, rotating halfway, until the edges are a deep golden color.
10. Store in an air tight container up for up to two weeks or freeze for up to 2 months.

No-Bake Granola Bars

No-Bake Granola Bars | Brownie Box

These no-bake healthy and energizing granola bars have my favorite ratio of oats, nuts, and dried fruits.

No-Bake Granola Bars | Brownie Box

You can get really creative with the recipe by adding more oats or a mashed banana, omitting the nuts, mixing in chocolate chips, drizzling melted chocolate on top, or adding more honey for a sweeter taste. You basically have complete control of what you’re using in the mixture as long as you stick to the same ratio of liquid to dry ingredients. What I also love about this recipe is that it doesn’t require turning on the oven because the honey, coconut oil, and nut butter holds all the ingredients together ensuring insanely delicious and chewy bars.

No-Bake Granola Bars | Brownie Box

No-Bake Granola Bars | Brownie Box

They’re great as a topping for your morning greek yogurt bowl or as an afternoon snack. But I found it incredibly hard to stop nibbling on them all day (and then feel bad about it), that’s why I always freeze them individually and let them thaw in the fridge for when I need them!

No-Bake Granola Bars | Brownie Box

Recipe adapted from Bowl of Delicious – Makes 12/15 bars


4 Tbsp coconut oil
4 Tbsp organic honey (or other sweetener, such as molasses, agave, maple syrup)
1 tsp cinnamon
1 tsp vanilla extract
2 Tbsp almond butter (or peanut butter)
1 cup organic old fashioned rolled oats
½ cup sliced walnuts
½ cup sunflower seeds
½ cup pumpkin seeds
¼ cup shredded coconut, unsweetened
½ cup chopped dried apricots
1 Tbsp chia seeds


1. Melt the coconut oil, honey, and cinnamon over medium heat and bring to a boil.
2. Let it bubble for a minute then turn the heat down to low, and stir in the vanilla, almond butter, and oats. Stir to coat.
3. Add the nuts/seeds, shredded coconut, and dried apricots, then mix until fully incorporated.
5. Continue cooking on low heat for 2 minutes then remove from heat.
6. Meanwhile, line a 6″x8″ (15 x 20 cm) baking dish with parchment paper, leaving the sides of the paper long.
7. Add the mixture to the dish; press with the back of a wooden spoon so it is evenly spread out.
8. Fold the parchment paper wrap over the granola so the top is covered (get more if necessary). Press the granola aggressively, so it is as packed as you can make it. You can use the wooden spoon, the palm of your hands, a dish/cup, or a glass mason jar. Just make sure it is well packed and evenly distributed!
9. Place in refrigerator and allow to cool completely – at least two hours up to overnight.
10. Remove granola from parchment paper –  it should be in one big block. Cut into bars, and wrap individually in plastic wrap. Store in the fridge for about 2 weeks or in the freezer for up to 6 months.

Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies | Brownie Box

I recently read a quote by Salvador Dali that said: “Have no fear of perfection – you’ll never reach it.” That really struck me and made me think about how important is it to forgive yourself when trying to achieve perfection since nothing is perfect and we are all just a work in progress.

We shouldn’t expect too much of ourselves, and our standards in perfection are not set in stone: they’re different from one individual to another, constantly changing over the years. Perfection is out there – it inspires and guides us towards a journey full of experiences that help us improve ourselves while recognizing our flaws. Just know that it will always be out of reach.

Strawberry Rhubarb Hand Pies | Brownie Box

Strawberry Rhubarb Hand Pies | Brownie Box

I was hesitant about posting these handmade strawberry rhubarb hand pie pictures because they’re not “perfect” by my standards. Some of of the pies are barely sealed others are oozing out the filling but they tasted really good. It’s all about that tender, flaky crust that puffs up into beautiful layers.

Strawberry Rhubarb Hand Pies | Brownie Box

I’ve always been fascinated by rhubarb and I love using these tall red celery looking stalks in baked goods. The ratio of crust in these hand pies is much higher that the filling so you’ll definitely get more crust in each bite especially considering that rhubarb shrinks a lot when baking, much more than strawberries. Just don’t try to overstuff the pies because you’ll end up with messy and runny pies like mine, but hey– there’s always beauty in imperfection.

Recipe adapted from Hint of Vanilla – makes about 12-15 hand pies

Pie Dough:


For Pastry:
430g all-purpose flour
3g kosher salt
15g granulated sugar
230g unsalted butter, cold, cut into 1/2-inch pieces
250mL cold water
62g cider vinegar
100g ice

For Filling:
200g fresh rhubarb, cut into 1/2-inch pieces
300g strawberries
80g light brown sugar
12g cornstarch
1 tsp ground cinnamon
½ tsp kosher salt
1 large egg

For Assembly:
1 egg
1 Tbsp whole milk
raw sugar, for sprinkling

1. Stir the flour, sugar, and salt in a large bowl. Add the butter pieces and cut the butter into the flour mixture using a pastry cutter. Work quickly until mostly pea-sized pieces of butter remain.
2. Combine the water, cider vinegar, and ice in a large measuring cup. Sprinkle two tablespoons of the ice water mixture over the flour mixture, and mix with a bench scraper until fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.
3. Divide the dough into two flat disks, wrap in plastic wrap, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
4. Prepare the filling by combining the rhubarb, strawberries, sugar, cornstarch, cinnamon, and salt in a large bowl, toss to combine then stir in egg. Place in the fridge.
5. Preheat oven to 425°F (220°C)
6. Generously flour your work surface. Place one chilled, unwrapped dough on the flour, keeping the other disk refrigerated while you work. Gently roll your dough out from the center until about 1/4 inch thick. Cut dough into six 4″x5″ rectangles. Gather dough scraps, and shape into rectangles as well. If the dough becomes difficult to work with at any point, chill for a few minutes in the freezer on a baking sheet before continuing.
7. Line a baking sheet with parchment paper. Lay rectangles on parchment lined baking sheet. Lightly beat egg with milk for egg wash in a small bowl.
8. Brush edges of rectangles with wash, place 1-2 tbsp. filling in center of each rectangle. Fold one short side of dough over the other, encasing the filling. Crimp edges using a fork. Transfer pies to parchment paper-lined baking sheets and chill 20 minutes.
9. Brush with egg wash, and sprinkle with raw sugar. Cut slits with a knife or prick tops with a fork.
10. Repeat with other disc of dough and remaining filling.
11. Place baking sheet in oven and bake until pies are golden, about 30-35 minutes; let cool on wire rack before serving.

Blueberry Lemon Scones


Dreamy blueberry lemon scones with a perfect balance of crisp exterior and light soft center.


They’re buttery, flaky, tart yet sweet, delicious, and so easy to make. In fact, these scones are ready in less than an hour– baking time included. I love how fast they come together although they might seem like a lot of work (which is a good thing if you’re trying to impress your friends).

I’ve had my share of failed scone recipes: too chewy, cakey, dry, or crumbly.  And I learned that the method of making scones is important because it affects their texture. So here are a couple of things to keep in mind when making these:

  • All your ingredients should remain cold. No exception! Butter cubes have to be freezing!
  • Whatever you do, do not overwork the butter. Kneading softens the butter and converts the protein in the flour to gluten, which results in chewy scones. So work fast and handle the dough as little as possible.
  • Place the tray of scones in the refrigerator before baking to ensure that they remain cold. Cold dough in high oven temperature result in flaky tender scones!


Blueberry-Scones3Pair them with fruit jam, clotted cream, or whipped ricotta honey spread… my weakness.

Lemon Blueberry Scones (adapted from Pastry Affair)

2 cups (240g) all-purpose flour
3 tbsp. granulated sugar
1 tbsp. baking powder
Zest of 2 small lemons
Pinch of salt
8 tbsp. (113g, 1 stick) butter, cold and cubed
60 ml (½ cup) heavy whipping cream
1 large egg, cold
1 cup frozen blueberries (or freeze fresh blueberries to hold their shape while baking)

3 tbsp. melted butter
1/3 cup turbinado sugar
2 tsp. cinnamon

1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a pastry cutter (or two knifes), cut in the butter until mixture resembles coarse sand.
3. In a small bowl, whisk together the heavy whipping cream and egg then pour into flour mixture.
4. Mix until it just comes together as a dough.
5. Transfer dough to a work surface covered in parchment paper and form into a shallow rectangle (about 1”/2.5 cm thick) using your hands.
6. Press ½ cup of blueberries into the dough.
7. Using the parchment paper, fold the dough in half along the long side. Shape again into a rectangle and press remaining blueberries into the top of the dough.
8. Using the pastry knife, cut dough into four equal rectangles. Then cut each rectangle diagonally, making 8 scones.
9. Place scones on baking sheet lined with parchment paper and brush tops with melted butter. Lightly sprinkle with cinnamon turbinado mixture.
10. Place tray in the fridge for 15 minutes.
11. Bake for 25 minutes or until golden brown. Serve warm.

Chocolate Fudge Brownies


Today’s recipe is slightly adapted from Flourless: Recipes for Naturally Gluten-Free Desserts. I stumbled upon this book while shopping at Anthropologie and I completely loved the idea of baking desserts that rely on simple ingredients, natural sweeteners, and bold flavors – minus the flour. Oh, and the food photography is absolutely gorgeous.


Slightly underbaked, these chocolate brownies really melt in your mouth as soon as you take a bite. I threw in a teaspoon of orange zest to the batter, because who doesn’t love that flavor combination? It’s my absolute favorite.


It’s too tempting to have them around the house, so I whipped up a few batches for two dinner parties last week to avoid eating the whole thing by myself. I also look for any excuse to bake.

(Recipe adapted from Flouless) – Makes about 16 brownie squares

5.3 oz (150g) high quality dark chocolate (I used Green & Black’s organic Dark 70%)
½ cup (155g) unsalted butter, at room temperature
1 cup (200g) packed dark brown sugar
3 large eggs, lightly beaten
½ cup (50g) Dutch process cocoa (such as Droste) + more for sifting
¼ tsp salt
1 tsp pure vanilla extract
1 tsp orange zest (optional)

1. Heat the oven to 350°F (180°C) and line an 8″ x 8″ (20 cm x 20 cm) square pan with parchment paper.
2. In a heatproof bowl set over simmering water, melt the dark chocolate and butter, stirring until smooth and shiny.
3. Remove from the heat and transfer to a large bowl.
4. Add the brown sugar, eggs, cocoa powder, salt, vanilla, and orange zest. Stir well to combine.
5. Spread the batter in the pan, smoothing the top with a spatula.
6. Bake for 30 minutes, until the brownies are dry on top. Remove from the oven and cool in the pan for 1 hour.
7. Gently lift the parchment paper out of the pan after cooling to remove the brownies then refrigerate for another hour.
8. Remove from the fridge and cut into 16 squares using a serrated knife.
9. Dust with cocoa powder and serve at room temperature.

Flourless Butternut Squash Loaf


I roll out of bed each day thinking about food. I love starting my day with cooked cinnamon banana steel cut oatmeal, boiled egg on avocado toast, any of Nature Path’s gluten free cereal with Califia almond milk, and of course organic decaffeinated green tea. Ever since I started eating and living a healthier lifestyle, I’ve been interested in incorporating what I learn about “green food” in baking: such as looking for recipes that are naturally sweetened, gluten free, and focused on vegetables or fruits as main ingredients instead of butter, sugar, and dairy.


People always ask me if I’m vegan or on a constant “diet” but the truth is I don’t follow a specific lifestyle because I love eating healthy whole foods and enjoy everything in moderation. Nothing gets me more excited than plant-based recipes like wholesome salads made with seasonal ingredients, fish or lean meats, beans, and nuts. Eating this way gives me a better body image and makes me feel great inside out. Don’t get me wrong, I still love eating cakes, cookies, and ice cream in small quantities but I’m more mindful about the quality of food that I put in my body everyday.


This butternut squash loaf is a new favorite and totally guilt-less. It’s made with pureed squash, honey, ground almonds, oat flour, eggs, and cinnamon– basically everything that’s good for you! I love eating a slice in the morning or as an afternoon snack with a tiny sliver of butter or jam.

120g (1 cup) ground almonds (grind in food processor until a meal forms)
60g (2/3 cups) oat flour (you can also grind rolled oats in a food processor)
113g (1/3 cup) honey
180g (2/3 cup) puréed butternut squash*
2 large eggs at room temperature, lightly beaten
1½ ground cinnamon
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
Extra rolled oats/chopped walnuts/sliced almonds/pumpkin seeds for garnish (optional)

*Can be replaced with sweet potatoes


For the butternut squash purée: (can be made 5 days in advance)
1. Preheat oven to 400°F (200°C). Cut a medium squash in half and remove the seeds.
2. Place the squash facing up on a lined baking sheet and roast for 45 minutes until the flesh is fork-tender.
3. Take out of the oven and let it cool down for 15 minutes.
3. Scoop out the flesh and place in a food processor, then purée until smooth.

For the cake:
1. Preheat the oven to 350°F (180°C) and grease a 3.5×7.5 in (9×19 cm) loaf pan with vegetable oil and line with parchment paper.
2. In a medium bowl, mix all the ingredients together until homogeneous.
3. Pour the batter into the loaf pan and add your preferred garnish.
4. Bake for 40 minutes until the cake is browned and a tester inserted into the middle comes out clean.
5. Remove from the oven and let cool in the pan for 15 minutes before transferring to a wire rack.

Braided Easter Bread


Each year for the Easter holiday, my mom bakes small raisin bread rolls that are usually braided in 2 or 3 strands. It’s a family tradition that’s been around for many years, so I wanted to post a similar recipe that’s bit less sweet and dense but just as good. I came across a very similar breaded raisin bread recipe in Kamran Siddiqi’s book Hand Made Baking that uses honey as a sweeter instead of refined sugar. What also caught my attention is that the whole dough is braided into one big circular loaf instead of several small loaves. So I decided to give my mom’s classic recipe a twist and the result is spectacular! It’s a slightly sweet and fluffy bread with a brioche-like texture that’s dotted with juicy raisins soaked in apple juice.


We traditionally serve this bread for the Greek Orthodox Easter (which is a different day than western Easter). It is actually based on the Julian calendar–introduced by Julian Caesar–instead of the Gregorian calendar, and it’s always the first Sunday after the first full moon AFTER the spring equinox which will be April 4th this year. That’s an easier way to remember it. I actually had to look up this information, because my friends always ask me why we celebrate Easter on a different date… Well there you have it.


The steps in this recipe might seem daunting at first, but believe me it’s not as hard as it seems. It just needs a little bit of patience – and that is the hardest part for me. You basically mix some warm water, yeast, oil, eggs, honey, flour, and raisins together and wait for the dough to double in size then put it in the fridge overnight. The next day you’re going to punch the dough down, braid it into a beautiful round loaf, wait for it to double in size again, and then bake until it’s golden. The loaf will be slightly flaky on the outside and delightfully tender in the middle. You can even use some leftovers stale pieces for French Toast!


Braided Easter Bread (recipe adapted from Hand Made Baking)

¾ cup (180ml) warm water (100°F/38°C)
2 tsp active dry yeast
1 tsp granulated sugar
5 Tbsp (75ml) vegetable oil
1/3 cup (80ml) honey
3 large eggs, room temperature
½ tsp vanilla extract
1 tsp sea salt
3¾ cups (470g) all purpose flour
1 cup (160g) raisins, soaked in simmered apple juice for 5 minutes then patted dry

Egg wash:
1 small egg
1 tsp water

1. In a large bowl, pour the warm water and then add the yeast and sugar. Let it sit for 5 minutes without stirring until a foamy surface forms. Then stir until the yeast dissolves in the water.
2. Add the vegetable oil, honey, eggs, vanilla extract, and salt into the yeast mixture and whisk until homogeneous.
3. Stir in the flour and raisins with a wooden spoon.
4. Tip the mixture on a floured surface and knead with your hands for 10 minutes until the dough is smooth and elastic. If the dough is too sticky, add more flour until it just comes together.
5. Shape the dough into a round and put it in a lightly oiled large bowl, turning it a few times to coat it with the oil.
6. Cover the bowl with a damp kitchen towel and let it rise in a warm place for 2 hours. (I like to preheat the oven for a minute or two to place the bowl in it). The dough will double in size.
7. Remove the damp towel and cover the dough in plastic wrap and place in the fridge overnight.
8. The next day, take out the dough from the fridge and let it sit on the counter for an hour to come to room temperature.
9. Meanwhile, line a large baking sheet with parchment paper and set aside.
10. Punch down the dough and divide it into three equal portions.
11. Roll out each portion into 20″ (50 cm) ropes. Lay them parallel to each other, pinch one end together and braid the pieces, then pinch the other end. Roll the long braid into a circle to form a round loaf.
12. Transfer the loaf to the lined baking sheet.
13. Whisk the small egg with 1 tsp of water and brush it all over the loaf. Wait for the egg wash to dry for 5 minutes then brush it again.
14. Place the loaf in a warm place and let it rise for one hour until it doubles in size.
15. After 45 minutes, preheat the oven to 375°F (190°C) and adjust the rack to the center of the oven.
16. Bake for 35 minutes, rotating the pan halfway, until the braided loaf is a deep golden color and sounds hollow when you tap it on the bottom.
17. Let cool for 10 minutes on the baking sheet then transfer on a wire rack to cool completely.
18. Store in a plastic bag or tupperware for 3 days (this bread can be frozen too).