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1. Spinach Triangles

2. Sesame Cookies

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Who can resist a chickpea fritter in Nice, a kebab in Athens, an aniseed cookie in Tuscany, hummus in Tel Aviv, stuffed zucchini in Genoa, or a potato omelet in Spain? Cold or hot, sweet or savory, street food is everyone's temptation.Anissa Helou loves street food. When she travels, she stops at every tea cart, sandwich stand, and candy stall to trade stories with local vendors and learn the recipes that tempt the crowds. Join her on a fascinating adventure around the Mediterranean

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Mediterranean Street Food

Authors: Anissa Helou

Date: July 2002

ISBN: 0060195967

Publisher: HarperCollins

Hardcover

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Baraziq are a Syrian specialty, but you will also find them in most shops in Lebanon. On the street they are sold only during Ramadan, when they are loaded onto wooden carts together with Ramadan and date breads. The size of those sold on the street is much larger than the dainty ones you buy in sweet shops. You can make yours either size, depending on your preference, but a word of warning -- they are much easier to handle when they are made small.

Makes 18-20 small cookies

• For the cookies:

• 4 tablespoons sugar

• 4 tablespoons (1/2 stick) unsalted butter

• 1 medium egg

• 1/2 teaspoon white wine vinegar

• 1 cup unbleached all-purpose flour, plus more for kneading

• pinch salt

• 1/3 teaspoon baking powder

• For the garnish:

• 1 egg white, lightly beaten

• 1/2 cup quartered pistachio nuts

• 1/2 cup sesame seeds, toasted in a nonstick pan until lightly golden.

1. Put the sugar and softened butter in a mixing bowl and work together with a wooden spoon until completely blended. Add the rest of the ingredients and blend with your hands until you have a soft dough. If the dough is too soft to work with immediately, refrigerate it for 1 hour. Divide the dough into 18-20 pieces to make small baraziq or 6 pieces to make the larger size.

2. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.

3. Shape each ball of dough with your hands until you have quite a thin disk, about 2 1/2 inches wide, and place on a large platter. When you have shaped all the disks, dip each in the egg white, then in the pistachios on one side and the toasted sesame seeds on the other. Make sure you coat them well with the seeds. Arrange on the lined baking sheet with the pistachio side down.

4. Bake for 25-35 minutes, or until the cookies are golden brown. Let cool before serving. Baraziq will keep for up to 2 weeks in a hermetically sealed container.

More From This Book:

1. Spinach Triangles

2. Sesame Cookies

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