Moustalevria (Grape Wine Pudding) ๐๐ฎ
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 7
Description:
Indulge in the exquisite flavors of the Mediterranean with Moustalevria, a delightful grape wine pudding that hails from the rich culinary traditions of Greece, Turkey, and Lebanon. Originally known as “wine sludge,” this recipe has been gracefully transformed into a more enticing delicacy using the term “wine must.” Experience the harmony of semolina, flour, and sugar blended with the essence of grapes, creating a dessert that embodies both elegance and simplicity. Perfect for gatherings, potlucks, or simply as a sweet treat for the family, this dish promises to delight palates and evoke memories of sunny vineyards and bountiful harvests.
Ingredients:
- 8 cups mousto (grape must)
- 1 cup semolina
- 1/4 cup flour
- Sugar (to taste)
- Cheese cloth
- Chopped almonds or walnuts (for garnish)
- Sesame seeds (for garnish)
- Cinnamon (for garnish)
Nutritional Information (per serving):
- Calories: 85.9
- Fat Content: 0.2g
- Saturated Fat Content: 0g
- Cholesterol Content: 0mg
- Sodium Content: 0.2mg
- Carbohydrate Content: 17.4g
- Fiber Content: 0.9g
- Sugar Content: 0g
- Protein Content: 3g
Instructions:
| Step | Description |
|---|---|
| 1 | In a large pot, bring the mousto to a gentle boil over medium heat, stirring occasionally to prevent sticking. |
| 2 | Meanwhile, place the ash in a cheese cloth and tie it securely, creating a pouch. This step is crucial for reducing the bitterness of the wine. |
| 3 | Carefully place the sealed cheese cloth pouch into the pot with the boiling mousto, allowing it to simmer for approximately 10 minutes. |
| 4 | Monitor the pot closely; if the mousto begins to froth, use a spoon to skim off the foam from the surface and discard it. |
| 5 | Allow the mousto to sit undisturbed for a few moments to allow any residue to settle at the bottom of the pot. |
| 6 | Gently remove the cheese cloth pouch containing the ash from the pot. |
| 7 | Taste the mousto to determine its sweetness level. If desired, add sugar to adjust the sweetness according to your preference. |
| 8 | Continue to simmer the mousto over low heat for an additional 30 minutes, stirring occasionally to prevent sticking. |
| 9 | Once the mousto has reached the desired consistency and thickness, remove it from the heat and allow it to cool slightly. |
| 10 | Gradually sprinkle the semolina or flour into the mousto while continuously stirring with a wooden spoon to prevent lumps from forming. |
| 11 | Once the semolina or flour is fully incorporated and the mixture is smooth, transfer the mousto to individual serving plates or bowls. |
| 12 | Allow the moustalevria to cool and set at room temperature for about an hour, or refrigerate for a firmer texture. |
| 13 | Before serving, garnish each portion with a sprinkle of chopped almonds or walnuts, sesame seeds, and a dash of cinnamon for added flavor and visual appeal. |
| 14 | Enjoy this delectable Moustalevria with loved ones, savoring each spoonful of its rich, grape-infused goodness. |
Tips:
- For a creamier texture, you can substitute some of the semolina with cornstarch.
- Experiment with different garnishes such as grated lemon zest or pomegranate seeds for a refreshing twist.
- Moustalevria can be served warm or chilled, depending on your preference.
- Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave before serving.
Keywords: Berries, Grapes, Fruit, Lebanese, Turkish, Caribbean, Greek, Southwest Asia (Middle East), Asian, European, Kid Friendly, Potluck, Less Than 60 Minutes, Oven, Beginner Cook, Easy.
