Step 1

Mix the honey and water in a small saucepan.

Step 2

Place over medium heat and simmer, stirring until honey dissolves. This step lasts about 3 minutes.

Step 3

Remove from heat and let cool.

Step 4

Mix the flour and baking powder.

Step 5

Roast the sesame seeds in a dry skillet over medium heat for 2 minutes, stirring constantly until lightly browned. Let cool.

Step 6

In the bowl of a stand mixer, mix the butter, egg and sugar with the beater until obtaining a cream.

Step 7

Add the mahleb (or mahalepi), vinegar and vanilla and mix.

Step 8

Add the baking powder and flour mixture and using the flat beater, mix until smooth. Do not knead too long.

Step 9

Gradually add the milk to form a smooth dough.

Step 10

Cover the dough with plastic wrap and let it sit at room temperature for 45 minutes.

Step 11

Preheat oven to 320 F (160°C) and line two large baking sheets with parchment paper.

Step 12

Pour the honey syrup into a large deep plate and add the sesame seeds. Mix.

Step 13

Place the chopped pistachios on a plate.

Step 14

Form balls of dough the size of a walnut.

Step 15

Squeeze each ball of dough on the pistachios, to flatten them a little.

Step 16

Turn each biscuit over and dip in the honey syrup and sesame seeds mixture.

Step 17

Place the cookies on the baking sheet with the sesame seed side up, spacing them approximately 1 inch (2,5 cm).

Step 18

Bake for 25 to 30 minutes, turning them halfway, until the edges are golden brown.

Step 19

Remove from the oven and leave on the baking sheet for 5 minutes then transfer to a rack to let them cool completely.

Step 20

Keep the barazek in an airtight metal container.