recipe for 4-6

• 1 big watermelon, without seeds, 3,2 kg
• 2 tb sunflower oil
• 1/2 tsp ajowan seeds
• 1 tsp black seeds
• 1/2 tsp fennel seeds
• 1 black cardamom pod
• 2 bird eye chilies, seeded, finely chopped
• 5 gloves of garlic, chopped
• 3 cm ginger, peeled (20 g)
• 1/2 tsp curcuma
• 20 g fresh coriander with its stems, chopped
• coarse sea salt

pickled melonen bark

• 200 ml apple vinegar
• 250 ml rice vinegar
• 60 g sugar
• 1/2 tsp cloves
• 1 tsp mustard seeds
• 1 medium size cinnamon stick
• 1 tsp fresh black pepper

how to do

• leave the green skin of the melon carefully, not to thick & litter them
• divide the melon into 2 parts, then cut each into 3-4 chinks
• leave the white layer from each chink
• cut the flesh into 3 cm big cubes
• leave the seeds if necessary
• 1,2 kg or 3/4 of the flesh put aside
• the rest about 700 g blend to juice & put into the fridge
• cut the white skin/layer into 4-5 mm long & 3 mm thick stripes
• boil 1 l water to dissolve 3 tb salt in a medium sized saucepan
• set it aside & let it cool down
• pour the white skin with it & cool it covered for minimum 24 hours
• drain the bark into a colander & swill with cool water
• add both vinegars, sugar, cloves, mustard seeds, pepper & cinnamon into a small pot to dissolve the sugar
• let it cool down & pour it over the skin
• earliest after  1 hour  the skin is ready for consumption
• it is possible to store the skin in a sterilized jar for some month
• the longer it pervades the softer it is & the more intense its flavor
• for the soup heat the oil by medium temperature in a big pot with a lid
• add the Ajowan, the cumin & fennel seeds, the cardamom 6 chilies & roast for about 1-2 minutes, stir regularly
• add the garlic & ginger & sweat for another min. by stirring
• add 180 g of the pickled white skin, weighed without the liquid
• add the curcuma & salt
• sweat for 3-4 min
• add the water, the water melon juice & 4 tb of the pickle juice
• boil up for 2 min
• then skim & cook for 4-5 min lid closed by medium temperature
• add the water melon cubes, cook by medium to high temperature  for 4 min, stir carefully
• take from the cooker, serve with fresh coriander

smell, taste & go for the show…

recipe picked of: Nopi – das Kochbuch, Y. Ottolenghi & R. Scully, DK Verlag