1. Notes

Pasteli (pah-STEH-lee)

Recipe

Pasteli at first, glance seems a simple yet tasty snack. However, it has a significant spot in Thylean culture as honey is considered one of Thylea's greatest blessings and its abundance has saved myriads from hunger. Traditionally, every piece is cut in a diamond shape and then placed in a lemon leaf but on the road, travellers will often carry a large slab and break off pieces when needed. Nowadays it is often served at weddings, baptisms and social events. The Temple of the Five will give some to any who ask, no matter their circumstances.

To make it, you just need the same two ingredients that have been used for millennia: honey and sesame seeds. The quality and taste of the honey will have an effect on the final product. Pasteli that has been made using ingredients found on the Heart Island is said to provide enough nourishment to sustain a creature for a whole day and even heal small wounds. This recipe calls for an optional lemon peel to give the pasteli a light hint of citrus. You can omit it, but the lemon flavour adds a bit of zing to this treasured treat. One variation you might try is adding some crushed nuts to the mixture or, lightly toasting some of the sesame seeds to add a roasted flavour.


Ingredients

  • 1 1/3 cups honey
  • 3 cups white sesame seeds (hulled)
  • Optional: 1 strip lemon peel (about 1/4 x 1 inch)


Steps to Make It

  1. Gather the ingredients.
  2. In a stone pot, bring the honey and lemon peel (if using) to a boil. Add the sesame seeds, stirring continuously. Continue to cook while stirring to mix completely and thoroughly. When the seeds are fully mixed in and the mixture has boiled again, remove the pot from the heat. Remove the lemon peel and discard it.
  3. Place a piece of baking parchment on a cool work surface and spread out the hot mixture thinly and evenly (about 0.635cm deep).
  4. When the pasteli cools to room temperature, leave it on the parchment paper (it doesn't need to be covered) preferably in a room with good airflow. Let it chill for at least 2 to 3 hours.
  5. Once the cooling is done use shears to cut the pasteli together with parchment paper into small pieces, and serve. Alternatively, transfer each piece on a lemon leaf for that added flavour.
  6. To eat, peel off the parchment paper/lemon leaf. Store in a container such as a sealed vase or stomach bag.

 Enjoy!