To prepare the sesame seeds, let them soak in a little water. Pour in a strainer little by little and rinse. When well drained, spread the sesame seeds on a towel in a baking pan to absorb the remaining moisture. Remove the towel from the pan and bake at 160 degrees to completely dry and roast the seeds. Let cool.
To make the syrup, put all the ingredients, except the honey, in a pot and boil for 5 minutes. Begin timing from start of boil and then lower to moderate temperature. Remove from heat, add honey, stir until dissolved and let cool.
Grind the sesame seeds in a food processor without becoming too fine. Add the ground walnuts, spices, cracker crumbs and sugar.
Divide each sheet into two. Spread three sheets of dough in an oiled baking pan and brush each with oil. Add 1/4 of the filling. Continue alternating 2 lightly oiled sheets and ? of the filling. At the top of the pan, spread the last three sheets, brushed with oil. Fold the dough inward and with a sharp knife cut the pie into “baklava” squares.
Bring the remaining olive oil (and butter, if added) to very hot temperature. Pour over the sesame pie.