Recipe
1. 1 lt of milk substitute (with no added sugar)
2. 50 gr of seed oil
3. 200 gr of fine semolina
4. 250 gr of thyme honey
5. ground cinnamon for the sprinkling
Bake at 180 C (fan assisted) for 25 min.
Procedure
This dessert is at first cooked and then put in the oven. In this recipe I am using oat milk with no added sugar. Please add the milk and the seed oil at the beginning of the procedure and wait until the mixture becomes hot. Then add semolina and stir all the time, or else the mixture will burn at the bottom of the pan. Use medium intensity heat to prepare the mixture. When you see bubbles, this means that the mixture is partially done. Add the honey, put the mixture into a rectangular pan and put it into the oven. When it is done, wait for 2-3 hours until it cools down before being able to cut it. Sprinkle with ground cinnamon.
Description
Milk pie is prepared in many countries. It may be called tart, cake, or pie. For example, the South African milk pie is called melktart, the latin American is called tres leches etc.
The difference with Greek people is that they prepare this dessert in a specific way. They either use filo, or they prepare their own dough, or they do not use any dough at all. Each area has its own variations.
In the past, Greek people used to prepare milk pies during a specific period of time. They prepared them a week before the Great Lent. This was done for practical reasons, because they wanted to use their milk reserves so that they do not throw them away. They also prepared milk pies on Easter, after the Great Lent. In general, these milk pies had the best quality, because during the spring time, the animals give birth to their offsprings and for this reason they have a lot of milk. Also, the milk that was used came from animals people possessed, which were goats, buffaloes, and cows. Nowadays, this pie is prepared all year round and the milk that is usually used is cow milk.