Jump to Recipe
Rhodes honey and sesame bars, known as melekouni, are firm squares of toasted sesame seeds held together with cooked honey. They are crunchy at the edges with a slight chew in the middle, and they taste nutty and honey-sweet.
Melekouni comes from the island of Rhodes, and Greece has a few similar sesame sweets, like pasteli. This is a simple home version with orange zest and a little cinnamon.
You need one skillet, one small saucepan, and under an hour in total, much of it cooling. The only step that needs your attention is the honey. Cook it to 120 C / 248 F. Take it off too soon and the bars stay sticky and crumble. Go too far and they turn hard enough to be tough to bite.
I like a square with coffee in the afternoon. They keep for 10 to 14 days.
Why You’ll Love This Recipe
- Only six ingredients and no oven needed
- Crunchy edges with a slight chew in the middle
- Keeps 10 to 14 days, so you can make it ahead
- Cuts into 16 squares that are easy to pack
Ingredient Notes
- hulled white sesame seeds: These give a softer, sweeter bar. Unhulled seeds work too, but the bars come out darker and slightly bitter.
- honey: Use a mild flower or orange blossom honey. Strong honeys like pine or chestnut can take over the whole bar.
- granulated sugar: The sugar helps the syrup set firm. I keep it in, since honey alone gives a softer, stickier bar.
- orange zest: Zest only, no juice, so the syrup doesn’t get extra water. Lemon zest is a fair swap.
- ground cinnamon: A small amount adds warmth without hiding the sesame. Leave it out if you want a plain honey flavor.
Melekouni: Rhodes Honey and Sesame Bars with Orange
Ingredients
Method
- Line a 20 cm / 8-inch square baking pan with parchment, leaving some overhang on two sides. Zest the orange and measure everything, because the syrup step moves fast.
- Toast the sesame seeds in a dry 26 cm / 10-inch skillet over medium-low heat for 5 to 6 minutes, stirring constantly, until light golden and nutty. Tip them into a large heatproof bowl and stir in the orange zest and cinnamon.
- Put the honey, sugar, and salt in a 2-quart / 1.9 L saucepan over medium heat. Stir until the sugar dissolves, then let it simmer for 5 to 7 minutes, stirring now and then, until it reaches 120 C / 248 F. Without a thermometer, a drop in cold water should form a firm ball. The honey will foam, so lower the heat if it climbs toward the rim.
- Pour the hot syrup over the sesame seeds and stir with a silicone spatula for about 30 seconds, until every seed is coated. Work quickly, because the mix stiffens as it cools.
- Scrape the mix into the lined pan and cover with the second sheet of parchment. Press firmly with the bottom of a glass into an even layer about 1 cm thick, pushing into the corners.
- Cool for 5 minutes, then lift the slab out by the parchment and cut it into 16 squares, 4 across and 4 down, with a sharp knife. Let the squares cool for 25 more minutes, until firm and no longer tacky.
Notes
- Cook the honey syrup to 120 C / 248 F before adding the sesame.
- No thermometer? Drop 1/2 tsp of syrup into cold water. It should form a firm ball that flattens when pressed.
- Press the mix into the pan while it's still hot, or it won't spread evenly.
- Cut after 5 minutes, then cool completely before storing.
Tips for Success
- Measure and zest everything before you start, because the syrup moves fast once it reaches temperature and the sesame needs to be ready.
- Use a candy thermometer if you have one, and keep the tip in the syrup, not touching the bottom of the pan.
- Stir the sesame constantly while toasting and move it to a bowl as soon as it turns light golden and smells nutty.
- Press the mix flat with a sheet of parchment on top, so the bars come out even and the syrup doesn’t stick to your hands.
- Cut the slab after about 5 minutes of cooling, while it’s still warm enough to slice cleanly, then let the pieces cool fully.
Variations
- Stir in 60 g chopped toasted almonds with the sesame for more crunch, and reduce the sesame to 250 g.
- Swap the orange zest for lemon zest, or leave out the cinnamon for a plain honey and sesame flavor.
- Dip the cooled bars halfway in melted dark chocolate and let them set on parchment for about 20 minutes.
Storage and Reheating
Melekouni keep for 10 to 14 days in an airtight container at room temperature. Put parchment between the layers so the squares don’t stick together.
In a humid kitchen the surface can turn tacky, so keep the container somewhere cool and dry. There’s nothing to reheat, since the bars are meant to be eaten at room temperature.
To freeze, wrap the squares tightly and freeze for up to 2 months. Thaw them on the counter for about 20 minutes before serving.
Serving Suggestions
Melekouni are best served at room temperature as a small sweet with strong coffee or black tea. One square is enough for most people, since the honey is rich.
I also crumble a square over plain Greek yogurt, or put a few on a board with fruit, walnuts, and a soft cheese.
They pack well, so you can wrap a few in parchment for a gift box or a lunch bag.
FAQ
Why are my melekouni bars sticky or crumbling apart?
The honey syrup most likely came off the heat too soon. Cook it to 120 C / 248 F, or until a drop in a glass of cold water forms a firm ball you can squish between your fingers. Pressing the mix into the pan while it’s still hot also helps the bars hold together.
Can I use unhulled sesame seeds for melekouni?
Yes, but the bars will be darker, crunchier, and a little more bitter. Use the same 300 g and toast them the same way, until they smell nutty. Hulled seeds give the softer, sweeter bar in this recipe, so choose unhulled only if you like a stronger, earthier flavor.
How long do melekouni keep, and can I freeze them?
Melekouni keep for 10 to 14 days in an airtight container at room temperature, with parchment between the layers. You can freeze them wrapped tightly for up to 2 months. Thaw at room temperature for about 20 minutes so they soften slightly before you eat them.
What do you drink with Rhodes honey and sesame bars?
Strong Greek coffee or black tea works best, since the bitterness balances the honey. A small glass of dessert wine goes well after dinner. I also like a bar crumbled over plain Greek yogurt with a few walnuts for a quick breakfast.
Is melekouni gluten free, and can I make it vegan?
Melekouni is naturally gluten free, since it’s only sesame, honey, and sugar with a little zest and cinnamon. It’s not vegan because of the honey, and swapping the syrup changes how the bars set. It also contains sesame, so skip it for anyone with a sesame allergy.
What is the difference between melekouni and pasteli?
Melekouni is the name used on Rhodes for sesame and honey bars, and pasteli is the wider Greek name for a similar sweet. Recipes vary by cook and region, and some add nuts or spices. This version is a simple home adaptation, so it’s close to both.