📝 About This Recipe
Dating back to the time of Homer, Pasteli is the original energy bar of the Mediterranean, celebrated for its simplicity and nutritional density. This quintessential Greek confection combines the deep, floral notes of premium thyme honey with the nutty crunch of toasted sesame seeds to create a chewy yet crisp treat. It is a timeless snack that perfectly balances natural sweetness with the earthy richness of the Aegean sun.
🥗 Ingredients
The Base
- 3 cups Raw Sesame Seeds (unhulled for more crunch)
- 1 1/2 cups Greek Thyme Honey (high quality, floral variety)
Flavor Enhancers
- 2 tablespoons Granulated Sugar (helps the bar set firmly)
- 1 teaspoon Lemon Zest (finely grated)
- 1/2 teaspoon Ground Cinnamon (Ceylon cinnamon preferred)
- 1 pinch Sea Salt (to balance the sweetness)
- 1/2 teaspoon Vanilla Extract (pure extract)
Preparation Essentials
- 1 tablespoon Mild Olive Oil (for greasing the surface and tools)
- 1 bowl Water (for wetting hands and knife)
👨🍳 Instructions
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1
Begin by lightly greasing a large piece of parchment paper and a rolling pin with a small amount of mild olive oil. Place the parchment on a flat, heat-resistant countertop or a large baking sheet.
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2
In a wide, heavy-bottomed skillet over medium-low heat, add the raw sesame seeds. Toast them gently, stirring constantly with a wooden spoon for 5-8 minutes until they turn a pale golden hue and release a nutty aroma.
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3
Immediately transfer the toasted seeds to a bowl to stop the cooking process; leaving them in the hot pan will cause them to burn and turn bitter.
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4
In a medium saucepan, combine the Greek thyme honey and the 2 tablespoons of sugar. Place over medium heat.
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5
Bring the honey mixture to a boil. Once it starts bubbling, reduce the heat slightly and let it simmer for about 5-7 minutes. Use a candy thermometer to reach the 'soft ball' stage (approximately 120°C / 240°F).
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6
If you don't have a thermometer, test the honey by dropping a small amount into a glass of cold water; it should form a soft, pliable ball that holds its shape.
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7
Stir in the lemon zest, ground cinnamon, sea salt, and vanilla extract into the bubbling honey.
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8
Add the toasted sesame seeds back into the saucepan with the honey. Stir vigorously with a wooden spoon to ensure every seed is perfectly coated in the golden syrup.
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9
Continue to cook the mixture over low heat for another 2-3 minutes, stirring constantly, until the mixture thickens and begins to pull away from the sides of the pan.
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10
Carefully pour the hot mixture onto the prepared greased parchment paper. It will be very hot, so exercise caution.
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11
Place a second piece of greased parchment paper on top of the mixture. Use your greased rolling pin to flatten the Pasteli to a thickness of about 1/2 inch (1 cm).
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12
Remove the top parchment paper. While the Pasteli is still warm but slightly firm (after about 10 minutes), use a sharp knife dipped in hot water to score the mixture into rectangular bars or diamond shapes.
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13
Allow the Pasteli to cool completely at room temperature for at least 2-3 hours until it is fully set and firm.
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14
Once cooled, break or cut along the scored lines. Wrap individual bars in parchment paper or store them in an airtight container with layers separated by wax paper.
💡 Chef's Tips
Use the highest quality honey you can find, as it is the primary flavor profile of the dish. Avoid over-toasting the sesame seeds; they should be golden, not brown, otherwise the bars will taste burnt. If your Pasteli is too soft, you didn't boil the honey long enough; if it's too hard/brittle, you boiled it too long. Wet your hands with cold water if you need to touch the warm mixture to prevent sticking. Store at room temperature in a dry place; refrigeration can make the honey absorb moisture and become sticky.
🍽️ Serving Suggestions
Serve as a healthy mid-afternoon snack alongside a strong cup of Greek coffee. Pair with a glass of chilled Mastiha liqueur for a sophisticated digestive experience. Crumble smaller pieces over Greek yogurt and fresh figs for a decadent breakfast. Include them on a dessert platter with walnuts, dried apricots, and sharp Graviera cheese. Wrap them in decorative paper to give as an authentic, homemade edible gift.