Boil half of the honey in a large pot.

When it starts boiling, remove the foam from the surface with a ladle. 

Stir gently and when it starts thickening, add gradually the sesame seeds and the rest of the honey while keep stirring. 

Continue until the sesame seeds are golden in color. 

In the meantime, prepare the surface where the mixture will be spread. Traditionally, this surface was either wooden or marble.

Make sure the surface is clean and wipe it with a towel soaked in wine and squeezed.

This is important in order to ensure that the pasteli does not stick on the surface.

When the pasteli is thick enough and has the right color, pour it on the prepared surface, spread it with a nonstick spatula and tap it with a wooden bar in order to have the thickness desired.

Let cool.

Sprinkle with cumin and cut it firstly in strips and then diagonally in order to form diamond shapes.

Put each piece on top of a lemon tree leaf and serve.  


1 kg sesame seeds

1 kg honey



lemon tree leaves (for serving)