How To Make Traditional Pasteli, The Greek Sesame And Honey Bar
Traditional pasteli with honey and sesame. Perhaps the healthiest dessert in the world since its 2 ingredients are superfoods.
Pasteli is one of the simplest ancient Greek dishes to make and is still consumed by numerous Greeks all over the world.
It’s produced in a similar manner, although you may see it with other sorts of nuts.
Sesame seeds were known to the ancient Greeks for quite some time. The Linear B tablets (a syllabic script recorded in Mycenaean Greek) from circa 1450 BC contain terms for sesame seeds and honey – the two components of pasteli. It seems to reason that the term sesame is originated from ancient Greek.
|Prep time||Cook Time||Rest Time||Total Time|
|15 min||10 min||-||25 min|
Aside from that, the tablets include wine, wheat, oil, flour, coriander, and celery.
Since then, the Greeks have consumed sesame seeds and honey. When the Romans entered in Greece, they stole the recipe and renamed it itrion, or sesame cookies.
The ancients ate this as a dessert or sweet snack, but it is today enjoyed at any time. In Greece, large corporations mass make these bars, which are available in any shop or kiosk.
As a result, every Greek is familiar with Pasteli.
Wash and let then dry the sesame seeds.
First roast the washed and dried sesame seeds until they are lightly browned.
In a large pan, put the sesame seeds and let them lightly brown on medium heat until you hear the sound of cooking, it will start popping.
Stir it regularly because it suddenly can burn.
Put the honey in a saucepan and let it boil over medium heat. Remove the foam from the surface of the boiling honey.
If you have a thermometer, use it, its temperature must reach 125°C (257°F).
Then, add the roasted sesame and mix with a wooden spoon. Stir constantly for about 10 minutes on medium heat.
The entire mixture will come together into a tight dough-like mass around the wooden spoon. It will thicken quite a bit as we mix and it will be quite difficult to mix.
Pour the hot mixture onto a slightly wet wooden surface. With a thick slightly wet rolling pin spread it on the wood. You have to work quickly because as the pastel cools it will harden and be difficult to handle.
If you want a crispy pastel, then together with the honey, add 28 gr. (1 oz) sugar and boil together.
With the thick rolling pin, shape a rectangle with a thickness of 1 cm. With a sharp knife and a ruler, cut into pieces all the way down.
When completely cooled, wrap each pastry with cling film.
Enjoy, Good Appetite!