Pasteli and simsim (sesame candy) are two beloved sesame-based sweets enjoyed throughout the Mediterranean and Middle East. This sesame brittle recipe combines the best of both traditions with toasted sesame seeds and pistachios, honey, sugar, and fragrant cardamom and dried orange peel powder!
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Simsim (sesame seed brittle) is a childhood favorite and brings back fond memories of growing up in Iraq. Although recipes vary from region to region, the combination of toasted sesame seeds and sweet syrup remains timeless. One bite instantly transports me back to those simpler days.
While Greek pasteli is traditionally made with sesame seeds and honey, many Middle Eastern simsim candies feature sugar syrup and are often prepared as a crisp sesame brittle.
Middle Eastern and Greek cuisines share many beloved dishes, often with slight regional variations. Take baklava, for example. Many Middle East baklawa recipes are sweetened with a fragrant sugar syrup, flavored with cardamom, rose water, or orange blossom water.
Greek baklava is commonly prepared with a lemon and cinnamon-infused honey syrup. Inspired by both traditions, I combine honey and sugar in this recipe to create a crisp, flavorful sesame candy that bridges the gap between Greek pasteli and Middle Eastern simsim.
🔖 Ingredients & Substitutions
- Sesame Seeds: You'll need white sesame seeds for this recipe.
- Pistachios: ⅔ cup shelled pistachios.
- Honey: I used raw honey, but any honey will do!
- Sugar: Granulated sugar.
- Flavoring: Ground cardamom, sea salt, and orange powder.
🍪 How to Make Pasteli (Simsim Sesame Bars)
Step 1: Add pistachios to a heavy-bottomed pan and toast for a minute or two or until fragrant. Remove from the pan and set aside. Add sesame seeds, sugar, and honey to the pan and stir over medium heat until the sugar dissolves.
Step 2: Continue stirring over medium heat until the sesame seeds are golden and the mixture thickens and begins to clump together. Stir in the pistachios, cardamom, and salt, and continue cooking for another minute or two, being careful not to let the mixture burn. The whole process should take approximately 15 minutes.
Step 3: Turn off the heat, sprinkle the orange powder over the mixture, and stir to combine. Immediately transfer to an oiled cutting board, cover with waxed paper or parchment paper, then use a rolling pin to flatten it to a ¼-inch thickness. Shape it into a square or rectangle if possible.
Step 4: Carefully peel off the wax paper. If it sticks to the pasteli, it needs a little more time to cool. While the pasteli is still warm, score it into squares, diamonds, or rectangles using a pizza cutter. Once it has cooled slightly, use a sharp knife to trim the edges and create neat, even lines before slicing all the way through.
🥡 How to Store Pasteli
Store pasteli in an airtight container at room temperature for up to 2 weeks. Separate layers with parchment paper to prevent sticking.
For another crunchy, sweet treat, check out my microwave peanut brittle recipe.
👩🏼🍳 Pro Tips
- Use a heavy-bottomed skillet or saucepan. Thin pans can create hot spots, causing the sugar to burn before the sesame seeds have a chance to toast evenly.
- Stir constantly once the sugar begins to melt. The mixture can go from perfectly golden to burnt surprisingly fast. Continuous stirring helps prevent scorching and ensures even caramelization.
- Have your work area ready before you start cooking. Once the pasteli is ready, you'll need to work quickly. Line the countertop with parchment paper or oil a cutting board before turning on the stove.
- Work quickly when spreading the mixture. Simsim begins to harden within minutes. Use a greased spatula, rolling pin, and parchment paper to flatten it before it cools.
- For extra crunch, roll it thin. A thinner layer produces a crispier, more brittle pasteli, while a thicker layer will be slightly chewier. The sugar-to-honey ratio also affects the texture. Honey results in a chewier texture, while sugar makes it crunchier.
- Don't walk away from the stove. This isn't the recipe for answering the phone, letting the dogs out, or checking Facebook. Sesame seeds and caramelized sugar wait for no one. 😄
🍮 More Mediterranean Desserts
If you enjoy this simsim recipe, try these other tasty desserts!
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📖 Recipe
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Ingredients
Equipment
Method
- Add pistachios to a heavy-bottomed pan, and toast for a minute or two or until fragrant. Remove from the pan and set aside. Add sesame seeds, sugar, and honey to the pan and stir over medium heat until the sugar dissolves.
- Continue stirring over medium heat until the sesame seeds are golden and the mixture thickens and begins to clump together. Stir in the pistachios, cardamom, and salt, and continue cooking for another minute or two, being careful not to let the mixture burn. The whole process should take approximately 15 minutes.
- Turn off the heat, sprinkle the orange powder over the mixture, and stir to combine. Immediately transfer to an oiled cutting board, cover with waxed paper or parchment paper, then use a rolling pin to flatten it to a ¼-inch thickness. Shape it into a square or rectangle if possible.
- Carefully peel off the wax paper. If it sticks to the pasteli, it needs a little more time to cool. While the pasteli is still warm, score it into squares, diamonds, or rectangles using a pizza cutter. Once it has cooled slightly, use a sharp knife to trim the edges and create neat, even lines before slicing all the way through.
- Store Pasteli in an airtight container at room temperature for up to 2 weeks. Separate layers with parchment paper to prevent sticking.
Nutrition
Video
Notes
- Use a heavy-bottomed skillet or saucepan. Thin pans can create hot spots, causing the sugar to burn before the sesame seeds have a chance to toast evenly.
- Stir constantly once the sugar begins to melt. The mixture can go from perfectly golden to burnt surprisingly fast. Continuous stirring helps prevent scorching and ensures even caramelization.
- Have your work area ready before you start cooking. Once the simsim is ready, you'll need to work quickly. Line the countertop with parchment paper or oil a cutting board before turning on the stove.
- Work quickly when spreading the mixture. Simsim begins to harden within minutes. Use a greased spatula, rolling pin, and parchment paper to flatten it before it cools.
- For extra crunch, roll it thin. A thinner layer produces a crispier, more brittle pasteli, while a thicker layer will be slightly chewier. The sugar-to-honey ratio also affects the texture. Honey results in a chewier texture, while sugar makes it crunchier.
- Don't walk away from the stove. This isn't the recipe for answering the phone, letting the dogs out, or checking Facebook. Sesame seeds and caramelized sugar wait for no one. 😄
Reyna Stoken says
This is so good. Love the flavor of roasted sesame seeds and the pistachios add a nice touch too. I could eat this every day!!!
Hilda Sterner says
Thank you, Reyna! I'm right there with you.. if only calories didn't exist!
Kim says
I can't even tell you how delicious these sesame bars are. They reminded me of my childhood when we used to buy sesame and honey snacks. So good but these were even better. The pistachio's and cardamom really added a special flavor. I'm sure everyone would enjoy these. Hilda you are the best.
Hilda Sterner says
I know what you mean, Kim, they remind me of my childhood too! Glad you enjoyed them. Come get more!
Hilda Sterner says
I hope you love pasteli as much as we do!