Moustalevria | Greek Grape Must Pudding

At the beginning of September i found myself in Nemea, Peloponesse at the feast of wine. The Great Days of Nemea is a celebration that takes place every year on the first weekend of September. All wineries in the area are open all day for public with many events.


This year we visited Lafazanis Winery. We tried wines, harvest grapes and crushed them with the traditional way, barefoot. We put the fresh must from the very sweet black grapes into plastic bottles and brought it home to make moustalevria. Fresh grape must must be consumed within 1-2 days, otherwise we keep it in the freezer. 


  • 1lt fresh grape must
  • 100gr all purpose flour
  • walnuts, crushed
  • ground cinnamon


Pour fresh grape must through a sieve in a pot.

Add flour stirring occasionaly over medium heat until it begins to thicken. Remove pot from the heat and divide grape must pudding into 5-6 bowls. Sprinkle with crushed walnuts and cinnamon. 


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