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From the island of Iraklia
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Although pasteli wouldn’t make it to the top five (or even to the top ten) of typical Valentine’s treats, and without any intention to look down on the day’s decadent heart shaped chocolates, I will ask you to think out the box and read on, because, in case you haven’t noticed, this is a post about pasteli.
Pasteli is a traditional sweet treat made with sesame seeds and honey, very popular in Greece since antiquity. With references that go back to Homer and Herodotus, the first energy bar in history that is healthy, antioxidant, aphrodisiac, was also considered a fertility symbol: pasteli was and still is offered to weddings in many parts of Greece, especially the islands.
The pure, aromatic island honey and great quality sesame seeds are essential for this simple yet fulfilling delicacy; if you like it, you will also love the pasteli variations made with almond or pistachio. Soft or crunchy, with local additions that only add to its flavor, like the discreet aroma of red wine, lemon leaves, cumin seeds or orange zest, pasteli travelled through time as a self-proven culinary legacy.
The recipe you will see here is the one I made myself, as my first attempt to make homemade pasteli. I wanted a very crunchy, sesame-rich pasteli and I only used thyme honey and unhulled sesame seeds. It turned out delicious, so give it a try if you wish. Whether you will make it for its romantic essence, to spice up the day or for -quite the opposite- a treat that will help you through the lent period that is about to start, I am sure you will enjoy it!
Pasteli recipe
250 grams of unhulled sesame seeds
250 grams of honey
Place the sesame seeds in a dry pan and lightly toast them over medium heat until they get a slightly golden shade. Remove them from the heat before they turn brown.
In a heavy bottomed pot, place the honey and bring to a boil for about 10 minutes. Adjust the heat to low and stir in the sesame seeds until they incorporate completely. Remove from the fire.
Line a flat wooden surface with parchment paper. Pour the hot mixture onto the parchment and spread it out evenly to 1 centimeter thickness. Cover with a second layer of parchment paper and use a rolling pin to make it more even.
Uncover the pasteli and after 15 minutes cut it into squares or rhombuses.
When it is completely cool, store in a covered container wrapped with parchment paper.
photos by christos drazos
words by maria alipranti
