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Greek Food - Recipe: Moustalevria

A pudding made from the extract of wine.

8 Cup Mousto (wine sludge)
1 Cup Semolina (Semolina or flour)
1/2 Cup Wood Ash
  • Bring the mousto to a boil.
  • Place the ash in a cheese cloth and tie it.
  • Place the sealed cheese cloth in with the boiling mousto for 10 minutes.
  • This is done to reduce the bitterness of the wine.
  • If the mousto begins to froth, scoop it off the top and discard.
  • Let the mousto sit and then strain once the residue has settled to the bottom.
  • Remove the ash.
  • Taste the mousto and if it is not sweet enough add sugar to your discretion.
  • Let it continue to boil for an additional 30 minutes.
  • Then let the mousto sit until it has cooled and throw in the semolina or flour and beat with a wooden spoon.
  • Place the mousto in plates and let it set.
  • Garnish with chopped almonds or walnuts and sprinkle sesame seeds and cinnamon.

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