I first tried this recipe about 10 years ago but I didn’t really like it in first because local bakeries in Milos make it “harder” than the local housewives do. As a result it loses its sweetness. A few years ago ago I use to work with a girl from Milos, whose mother always would make us juicy watermelon pies (like brownies) all summer long. It’s secret lies is in baking. You only have to take the pie out of the oven earlier than when it looks ready (45 minutes are enough) and let it cool down to room temperature.
Ingredients
-
,
- 500 g. watermelon flesh ,
- 110 g. flour ,
- 50 ml olive oil + 2 tablespoons ,
- 65 g. honey + 2 tablespoons ,
- 2 tablespoons sugar ,
- 1 tablespoon fine semolina ,
-
cinnamon
,
-
sesame
Instructions
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,
- After removing watermelon's flesh (without seeds) squeeze it into a large colander and leave it drain for about 1 hour. ,
- Add flour, sugar, olive oil and half of honey. Add flour and olive oil really slowly to control the amount we need, which depends on how liquid the watermelon's flesh is. ,
- After oil a pan sprinkle it with sesame seeds and half of semolina. Pour mixture in the pan, which must not exceed 1.5cm., and sprinkle with the remaining sesame and semolina. ,
- Bake in preheated oven at 180ºC for about 45 minutes. ,
- Take the pie out of the oven and before starting to cool pour 2 tablespoons of honey, to be absorbed.
