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Breakfast

Tahini and Petimezi Toast

The Quirky Foodster Team

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5 minutes
Prep
0 minutes
Cook
2
Servings

Ingredients

  • 4 thick slices crusty country-style bread (Lenten, no dairy or egg in dough)
  • 60 g (1/4 cup) tahini (sesame paste), well stirred
  • 60 ml (3 tbsp) petimezi (grape must syrup), or substitute pomegranate molasses
  • 1 tsp ground cinnamon, for dusting
  • 15 g (2 tbsp) walnuts, roughly chopped (optional)

Method

  1. Toast the bread slices until golden and crisp at the edges.
  2. While still warm, spread each slice generously with tahini, right to the edges.
  3. Drizzle the petimezi over the tahini in a zig-zag pattern.
  4. Dust lightly with cinnamon and scatter over the chopped walnuts, if using.
  5. Serve immediately while the toast is still warm, with tea or Greek coffee.

Introduction: During the long fasting periods of the Orthodox calendar, especially Great Lent before Easter, observant households
turn to simple, plant-based staples for the first meal of the day. Tahini (sesame paste) and petimezi (grape must
syrup) are two of the oldest pantry staples in Greece, predating refined sugar in the countryside. Spread together on
bread, they form a breakfast that has fed monks and villagers alike for generations, prized for its energy and simplicity
during weeks when animal products are set aside.

Cultural Background: During the long fasting periods of the Orthodox calendar, especially Great Lent before Easter, observant households
turn to simple, plant-based staples for the first meal of the day. Tahini (sesame paste) and petimezi (grape must
syrup) are two of the oldest pantry staples in Greece, predating refined sugar in the countryside. Spread together on
bread, they form a breakfast that has fed monks and villagers alike for generations, prized for its energy and simplicity
during weeks when animal products are set aside.

Tips: Stir the tahini jar well before use — the oil separates on standing and needs to be reincorporated for a smooth spread. Warm bread helps the tahini spread more easily without tearing the crust. A pinch of sea salt on top balances the sweetness of the petimezi nicely.

Variations: Swap petimezi for thin honey outside of strict fasting days (honey is permitted on some Lenten days but not the strictest ones — check the fasting calendar). Use sesame seed brittle crumbs instead of walnuts for a crunchier topping. Try it open-faced on rusks (paximadi) for a Cretan-style version.

Storage: Best assembled fresh. Tahini and petimezi keep well unrefrigerated in a cool pantry for months; do not store the
assembled toast.

Reheating: Not applicable — this is a no-cook, freshly-assembled dish. If the bread cools, simply re-toast the plain slices before
spreading.

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