flipHoney Koptê with Chios Mastic and Walnuts
Honey Koptê with Chios Mastic and Walnuts
Why this dish? Among the lands under Andronic III's authority was Chios, the mastic island, whose fragrant resin the Byzantines prized. A sweet of honey, walnuts, and sesame accented with mastic evokes those court confections that closed imperial feasts.
A dense cake of walnuts and almonds bound with honey and sesame, perfumed with the resinous, fresh note of Chios mastic, pressed into thin layers. Very sweet, crunchy, cut into small diamonds like a festive confection.
To close a table worthy of the Queen City, they bring Us this sweet where honey encloses crushed walnuts and sesame. The secret, you see, comes from Chios: a few grains of ground mastic, that resin tear that perfumes the mouth with a freshness no other spice gives. Do not overdo it — mastic is potent and the gold of My coffers buys no more precious fragrance. Cut it into small diamonds, and offer it to your guests as a mark of honor.
- •Honey — abundant (binder and sweetener)
- •Crushed walnuts and almonds — a good portion (crunchy body)
- •Sesame seeds — a handful (texture and toasted flavor)
- •Chios mastic — a few grains, ground (signature fragrance)
- •Thin dough sheets — a few (layers)
Honey Koptê with Chios Mastic and Walnuts
A dense cake of walnuts and almonds bound with honey and sesame, perfumed with the resinous, fresh note of Chios mastic, pressed into thin layers. Very sweet, crunchy, cut into small diamonds like a festive confection.
Why this dish? Among the lands under Andronic III's authority was Chios, the mastic island, whose fragrant resin the Byzantines prized. A sweet of honey, walnuts, and sesame accented with mastic evokes those court confections that closed imperial feasts.
To close a table worthy of the Queen City, they bring Us this sweet where honey encloses crushed walnuts and sesame. The secret, you see, comes from Chios: a few grains of ground mastic, that resin tear that perfumes the mouth with a freshness no other spice gives. Do not overdo it — mastic is potent and the gold of My coffers buys no more precious fragrance. Cut it into small diamonds, and offer it to your guests as a mark of honor.
Ingredients (period version)
- Honey — abundant (binder and sweetener)
- Crushed walnuts and almonds — a good portion (crunchy body)
- Sesame seeds — a handful (texture and toasted flavor)
- Chios mastic — a few grains, ground (signature fragrance)
- Thin dough sheets — a few (layers)
Ingredients
- Honey — 200 g (binder and sweetener)
- Chopped walnuts — 150 g (body)
- Chopped almonds — 100 g (body)
- Sesame seeds — 40 g (texture)
- Chios mastic — 2–3 grains, ground with a pinch of sugar (signature fragrance)
- Phyllo dough — 6 sheets (layers (modern substitute))
- Mild olive oil — for brushing (fat)
Method
- Dry-toast the walnuts, almonds, and sesame until fragrant, then roughly chop.
- Gently warm the honey, dissolve the ground mastic off high heat (mastic does not tolerate boiling), then mix with the nuts.
- Brush the phyllo sheets with olive oil and layer them in a small dish, slipping the honey-nut mixture between layers.
- Press down, bake at 170°C for about 25 minutes until golden.
- Let cool slightly and cut into small diamonds.
How it was made : The Greco-Byzantine world knew honey-nut-sesame confections (cakes of the koptê/gastris type described by Greek authors) since antiquity, distant ancestors of Eastern Mediterranean pastries. Chios mastic, lentisk resin harvested on the island, was a sought-after aromatic in Byzantine cuisine and pharmacy. Thin phyllo dough is here a convenient modern substitute for period dough sheets.
The contemporary twist : A pinch of fleur de sel on the diamonds just before serving brings out the honey and mastic, for a contemporary sweet-salty effect.
Andronikos III Palaiologos · Charactorium
