Molasses is a thick syrup, which is made by boiling the grape must. Kept unchanged for a long time and with this we make various sweet dishes, jelly, must cookies etc. It can also be added as a unique addition to grilled on the oven to salads and other sweets.
The Moustalevria is a simple dessert that comes from our ancient past to sweeten our present. Added Mavrodafne for exhilarating touch and taste intensity.
It's a traditional Greek pastry, whose main ingredient is the grape must. Its roots date back jelly in ancient times where it was known as oinouta a name that survived into the Byzantine period along with other names such as moustopita and pastellos. In Crete, referred to as kefteria, in Samos as Kourkouta or treat the vintage while in Cyprus Palouzes. Ancient sweet, which enjoyed not only by Dionysus, but also by ordinary people. Moreover how could it be otherwise, when around the numerous vineyards cried the voices of the harvesters and presses the grapes become must and mutate into wine and its derivatives.
Yours!
The Moustalevria is a simple dessert that comes from our ancient past to sweeten our present. Added Mavrodafne for exhilarating touch and taste intensity.
It's a traditional Greek pastry, whose main ingredient is the grape must. Its roots date back jelly in ancient times where it was known as oinouta a name that survived into the Byzantine period along with other names such as moustopita and pastellos. In Crete, referred to as kefteria, in Samos as Kourkouta or treat the vintage while in Cyprus Palouzes. Ancient sweet, which enjoyed not only by Dionysus, but also by ordinary people. Moreover how could it be otherwise, when around the numerous vineyards cried the voices of the harvesters and presses the grapes become must and mutate into wine and its derivatives.
Yours!
| work: 10′ | time: 10′ | very easy: |
Ingredients (4 bowls)
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In a bowl, combine molasses, Mavrodafne and water. Half of this mixture pour into saucepan. Put the pan on a low heat to boil. |
In the other half, kept, pour flour… |
… and mix well with the wire, to dissolve. |
Pour the flour mixture little by little into the pot, passing through sieve and stirring it constantly. |
Once it starts to thicken taste with a teaspoon and add a little icing sugar. Bring to a boil -not more- and pour the moustalevria in a bowl. Garnish with cinnamon, almonds and roasted sesame. |
