Greek Sesame Honey Bars

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These traditional Greek sesame honey bars, known as pasteli, have been made on the Greek islands for centuries as a nourishing, energy-packed snack. A simple mixture of toasted sesame seeds and fragrant honey is pressed into slabs, cooled, and cut into portable bars. The result is a chewy, nutty confection with deep caramel notes from the honey.

Nutrition Facts

Per serving (estimated)

• 360 kcalCalories
• 20 gFat
• 2.5 gSaturated Fat
• 42 gCarbs
• 4 gFiber
• 26 gSugar
• 8 gProtein
• 18 mgSodium
• 210 mgPotassium
• 460 mgCalcium
• 5 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the sesame honey bars

• 1 1/2 cups raw sesame seeds (about 170 g)
• 3/4 cup Greek thyme honey (about 240 g)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine sea salt
• 1/3 cup raw almonds, roughly chopped (optional)
• 1 teaspoon neutral oil, for pressing

Directions

1. Prepare an 8-inch square pan by lining it with parchment paper, leaving overhangs on two sides for easy lifting.
2. Toast the sesame seeds in a dry skillet over medium-low heat, stirring frequently, until fragrant and lightly golden, about 4-5 minutes; transfer to a bowl.
3. In the same skillet, combine the honey, lemon juice, and salt. Warm over medium-low heat, stirring, until the honey thins and just begins to simmer, about 3-4 minutes.
4. Stir the toasted sesame seeds and chopped almonds, if using, into the warm honey. Continue cooking, stirring constantly, for 2-3 minutes until the mixture thickens, glazes the seeds, and begins to pull away from the pan sides.
5. Scrape the mixture into the prepared pan. Use a lightly oiled spoon to firmly press it into a compact, even layer about 1/2-inch thick.
6. While still warm, score the surface lightly with a sharp knife into 8 rectangular bars.
7. Let the block cool completely at room temperature, about 1 hour, until firm and set.
8. Lift the block out of the pan using the parchment overhangs and cut along the scored lines into individual bars. Wrap each bar in wax paper or parchment before storing.

Cook’s Notes

• Use a heavy-bottomed stainless steel pan to prevent the honey from scorching during the simmer.
• If your honey crystallizes over time, briefly warm the wrapped bars in a low oven for a few minutes to restore chewiness.
• For a softer, fudgier texture, add 1 tablespoon of tahini or unsalted butter to the honey mixture.
• Store the wrapped bars in an airtight container at cool room temperature for up to 3 weeks; they also freeze well for several months.
• Try swapping half the sesame seeds with raw pistachios or walnuts for a regional variation from northern Greece.

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