Recipe type: Dessert
Cuisine: Mediterranean Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 5-6 cups (1kg) watermelon, without the rinds, cut in small cubes
  • 0-5 tablespoons sugar
  • 1 tablespoon olive oil + 3 teaspoons for brushing pan
  • 1 tablespoon honey
  • 1 + ⅓ cup (215g) all-purpose flour, sifted
  • ⅔ cup (100g) white and black sesame
  • 1 tablespoon cinnamon
  1. Preheat the oven to 374° F (190°C) Fan.
  2. Remove seeds and rind from watermelon. Cut into pieces and place in a large bowl. Use your hand to smash/cut the pieces into smaller ones. We want a pulp with small watermelon pieces.
  3. Taste the pulp. If it is sweet, don’t add any sugar. If not, add one tablespoon and taste. Add as many tablespoons as you want to get the desired sweetness. Add one tablespoon olive oil, honey, cinnamon and gradually the flour. Toss to combine and dissolve the flour.
  4. Use up to 3 tablespoons olive oil to grease an 11 inch (28cm) pie plate or baking pan, and sprinkle half of the sesame seeds over the bottom. Pour the watermelon filling over the seeds. The filling should be about MAX 1 inch (2,5cm) thick. Sprinkle the remaining sesame seeds over the top and cinnamon (optional).
  5. Bake for 50 minutes to 1 hour in the preheated oven. It is ready when golden and crispy around the edges. It remains soft in the center.
  6. Allow cooling completely before slicing. Refrigerate leftovers.
  7. Serve with some honey, yogurt, sour cream or ice cream.
Recipe by 30 days of Greek food at