Grape Pudding a.k.a Moustalevria

Recipe Description

It’s grape harvest time in my part of the world (Greece) in a little village called Zygos and grape harvest is called Trygos. Once you have harvested your grapes you process them and make grape must, this the the first step of wine making. In Greek must is called moustos, Must has many uses in the Meditteranean cuisine, petimezei ( grape syrup) similiar to molasses, pies, grape must cookies ( moustokouloura) and the most famous, Moustalevria, a pudding made from the grape must, using alevri (flour). My recipe of moustalevria is organic and gourmet, this is a recipe that dates back to Byzantine times, grape must was a necssary ingredient in all their sweets.

Recipe Directions

Collect your grape must and place it in a container, leave overnight so it can settle.
The next day take a colander, line it with a cheesecloth or tulle. Cheese cloth works better but I didn’t have one this time. Place it inside the colander and drain your grape must, place in a pot and boil on high until it’s half of what you original had. Make sure you add your wood ashes while the grape must is boiling ( in a cheese cloth). The ashes purify the grape must.
When done boiling drain again using a cheesecloth, I drained iτ twice allowing it to sit for about an hour each time.Return to heat on medium, add your flour slowly and stir with a whisk when the pudding thickens remove from heat and place in bowls. I used olive wood ashes. TIPS: 1) Don’t use charcoal ashes, not very healthy. Some people use bread instead of ashes, I stick to olive wood ashes. ( nothing else just clean olive wood) 2) You might not use up all the flour so don’t worry if you have flour left over.7 cups of grape must, makes about 4 small bowls. Your Moustalevria is ready! Add crushed walnuts,cinnamon and serve.