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As We Know It Today
For many years Pasteli was considered a specialty of the Cycladian Island of Kea. Fifteen miles off Attica, the mountainous island is well known for its production of thyme honey. Today Pasteli is produced all over Greece, and can include peanuts, almonds, sunflowers, cashews, pistachios, hazelnuts, raisins, and
dried fruits.
The original process for making Pasteli is a seemingly simple one: the honey is brought to a boil so that it may harden during cooling. During the boiling,
the sesame seeds are added to the pot.
The mixture is then poured onto a flat surface, spread evenly, and allowed
to cool. When it has solidified enough,
the product is then cut into rectangular shapes and packaged. The quality and variety of the honey makes a big difference to the taste.
Today Pasteli production has taken a divergence from its original form.
Added to the list of ingredients now are glucose, corn syrup and/or sugar – sometimes as the primary ingredient. The classic Pasteli bar is very delicate,
as only the boiled honey holds it together. These other sweeteners help the Pasteli to harden easily. And, if the desired effect is a crunchy version,
then the additions of sugars and glucose are a must (in reasonable amounts).
Of course, these sweeteners are far less expensive than honey.
On the Market
In experiencing Greek Pasteli, I found several standouts (please note: not all listed in the sourcing guide were available to me). Fedon, a maker of tradtional products located in a small Macedonian prefecture called Kilkis, offers several appealing varieties of Pasteli. These include the classic honey and sesame bar as well as bars containing other nuts like hazelnut and almonds. Perhaps their most special bar is one that includes the famous (and PDO-protected) pistachios from the island of Aegina. Lambos Brothers SA, based in Kalamata, Greece, produces many varieties of Pasteli, though my favorite was made with only honey and roasted sesame seeds. Basil Olive Oil, from British Columbia, Canada, makes a Pasteli with certified organic pine honey from Thessaloniki (where it’s produced), with sesame seed, sesame and walnut, and almond versions. All the nuts are certified organic as well, and they are raw, which adds a complex, chewy, nutty and natural flavor.
As an aside,
maintaining raw status ensures that all the nutrients nature created remain in the product. The honey in Pasteli, however, can never be raw, since it must be boiled in order to create the bar. The honey will maintain some of its nutritional properties, though not all.
Finally, Apipharm and their partner Demeter’s Pantry, from Silver Spring, Maryland, USA, has just come out with what they are calling Greek Honey Bars. One bar is made with Greek heather honey (from Sterea Hellas) and raw sesame seeds and almonds. The others may be best described as Nouveau Pasteli. One is made with wild flower honey (from Greek Macedonia) and raw sesame seeds, almonds, linseeds and raisins. The next is made with my favorite honey, fir honey from Vytina, and raw sesame seeds, figs and plums. They are perfect reminders of what Pasteli should be: a source of energy.
I don’t disparage the other Pastelia I have found which contain sugar, glucose or corn syrup. I have loved several different versions of crunchy pistachio bars, almond bars, and mixed nut bars.
Some of them, however, are more candy than health bar.
My hope is that you too will search for the original Pasteli; the perfect marriage of honey and sesame that helped strengthen the Gods, the heroes and the Olympians of Ancient Greece
