|
| |
Grape Pudding
(Moustalevria)
|
|
|
This unusual pudding is served throughout Greece at grape harvest time. Fresh grapes are squeezed either by hand or in a juice extractor to collect the mousto, or grape juice, that is the main ingredient of the pudding.
|
| What You Need: |
|
|
|
10 cups grape juice (mousto made from 10 to 12 pounds seedless white grapes, squeezed)
1 slice white bread
˝ cup cornstarch
1 cup all-purpose flour
Ground cinnamon for topping
1 cup sesame seeds
1 cup chopped walnuts
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Place grapes in a food processor or juice extractor, a few at a time, and pulverize. Strain.
|
2. Place strained juice in a large pot, break up bread, and add to liquids.
|
3. Boil mousto for 5 minutes. Cool and strain through a cheesecloth, being sure to strain all the bread particles from the liquids.
|
4. Measure 8 cups of clear grape liquid. Mix 2 cups liquid with cornstarch and flour. Bring the rest to the boiling point.
|
5. Add flour mixture a little at a time, stirring constantly until the mixture thickens.
|
6. Pour into small dishes and immediately sprinkle with cinnamon, sesame seeds, and nuts. Serve cold.
|
|
NOTE:
|
Bottled grape juice cannot be substituted for the fresh grape liquids.
|
|
|
To Serve: 16 to 20 servings
|
|
| |
|
|
|
|
|
|
