Traditional Greek Sesame and Honey Bars (Pasteli)

• Salt1 pinch
• Honey1/2 cup
• Sugar2 tbsp (optional)
• Lemon zest1 tsp (optional)
• Sesame seed250g

How to Make It

• 1

  Lightly toast 250g of sesame seeds in a dry, non-stick pan over medium heat for 5-7 minutes, stirring constantly. They should turn golden brown and smell fragrant, but don't let them burn. Transfer to a bowl.

• 2

  In the same pan, combine 1/2 cup of honey, 2 tablespoons of sugar (if using) and a pinch of salt. Heat over medium-low heat, stirring until the sugar dissolves and the mixture begins to bubble gently.

• 3

  Continue to simmer the honey mixture, stirring often, for 10-12 minutes, until it darkens to a deep amber and reaches the hard-crack stage (150°C / 302°F if you have a candy thermometer). A small drop in cold water should harden at once and snap cleanly.

• 4

  Remove the pan from the heat and immediately stir in the toasted sesame seeds and 1 teaspoon of lemon zest (if using). Mix quickly and thoroughly until the sesame seeds are completely coated in the honey mixture.

• 5

  Quickly transfer the mixture onto a sheet of parchment paper laid on a flat surface. Place another sheet of parchment paper on top and, using a rolling pin, flatten the mixture to your desired thickness, about 1 cm (0.4 inches).

• 6

  While still warm, use a sharp knife to cut the flattened pasteli into bars or squares. Work swiftly, as it will become brittle once completely cool.

• 7

  Allow the pasteli bars to cool completely at room temperature, which will make them firm and crisp. Once cooled, store them in an airtight container at room temperature for up to 2 weeks.