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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly oil the surface of a jelly roll pan. | 2. In a heavy saucepan over medium heat, bring honey, salt and 1 cup water to a boil and let cook, stirring constantly, until candy thermometer reaches 250°F ("firmball stage"). | 3. Quickly stir in crushed nuts, crushed zwieback and lemon zest and remove from heat. | 4. Spread honey mixture over the surface of jelly roll pan, forming a rectangle about 1/2" thick. | 5. Smooth the top with an oiled spatula, sprinkle sesame seeds liberally over the top and use the spatula to press seeds into the surface. | 6. Let cool a bit, then while still somewhat warm and elastic, cut across with diagonal lines to form strips, then cut the strips into little diamonds. | 7. Wrap individually in small squares of waxed paper and store in airtight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil				-	-	-	-
honey	2	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pistachio	4	cups	crushed	2755.2	133.6764	99.1872	222.9744
zwieback toast crumb	1/2	cup	crushed	-	-	-	-
lemon zest	2		grated	-	-	-	-
sesame seed	1 1/3	cups	toasted	1824.0	83.80799999999999	56.992	153.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.