1 13 cups honey
3 cups white sesame seeds, hulled
1 strip lemon peel (about 1/4 x 1 inch, see note) (optional)
Note: If desired, add the lemon peel to give the pasteli a light hint of lemon. In a saucepan, bring honey and lemon peel to a boil. Add sesame seeds stirring continuously and continue to cook while stirring to mix completely and thoroughly. When the seeds are fully mixed in and the mixture has boiled again, remove from heat. Remove and discard lemon peel. Spread a piece of baking parchment on a cool work surface and spread out the hot mixture thinly and evenly, on the paper (about 1/4 inch high). When the pasteli cools to room temperature, refrigerate, as is, on the parchment paper (it doesn't need to be covered). Chill for at least 2-3 hours. With a kitchen shears, cut the pasteli into small pieces, together with the parchment paper on the bottom, and serve. To eat, peel off the parchment paper. Store in the refrigerator. To increase or decrease quantity: The recipe calls for equal parts by weight of sesame seeds and honey.