Greek Pasteli (Sesame Seed & Honey Snacks)
- Ready In:
- In a heavy pan, bring the honey and water to "firm ball stage" (130 degrees C/250 degrees F).
- Take off the heat and stir in the sesame seeds and lemon zest.
- On a flat marble surface (or metal trays moistened with water, or a layer of parchment) spread the mixture evenly with a spatula or knife (or try a rolling pin) to 1 cm (1/4 inch) thickness.
- Before it cools, cut into squares (try a pizza cutter).
- When it is completely cool, wrap the squares in waxed paper and store in a covered container.
Questions & Replies
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WHAT A GREAT TASTING TREAT! I made this for one of the monthly groups I host, & enjoyed the unusualness of this snack! The group loved it & several asked for the recipe! "2 slices of lemon zest," was a little vague, however, since my zester gives long fine strips, so I simply improvised by using a very rounded teaspoonful! This is certainly something I'll be making again & again! Thanks for sharing such a great recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]
Made this for my daughter's ancient civilization food day and it was a big hit. (I sent a sheet with some of the many interesting facts and history I found on pasteli) My husband sneaked some before it went out the door and then he sneaked some more. (always a good sign he likes something) It was easy to make after I found the sesame seeds in bulk at the local health foods store. I toasted my seeds some before adding them to the heated honey giving it an extra nutty flavor. I would like to try adding chopped almonds next time. I also recommend pouring the mixture onto parchment paper, I just peeled my bars of the back of it after lifting it out of the pan. Definitely try these!
RECIPE SUBMITTED BY
I love old fashioned cooking; as traditional as you can get. Also, I tend to care more about nutrition than flavor; although my DH cares more about restaurant-quality-flavor than nutrition. So my recipes are likely to be a nice blend of both (Of course the traditional recipes have a tendency to have amazing flavor AND nutrition anyway!) Also, I am willing to do the extra work that releases the most nutrition in a recipe, so mine will not necessarily be the easiest recipes. On the other hand, I'm a freak for efficiency, so you can bet I'll find the simplest way to capture it all.