| Moustalevria |
Cuisine: Greek
Author: Maria Kalenska
Prep time: 15 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 30 mins
Ingredients
- 1½ kg grapes or 1 litre freshly squeezed grape juice
- 250 g semolina
- 100 g honey
- 200 g walnuts
- 35 g sesame seeds
- 15 g cinnamon
Cooking method
- Fry the nuts in a dry frying pan over medium heat, constantly stirring. Put nuts aside and fry sesame seeds. Squeeze juice from grapes and pour through a sieve into a saucepan.
- Put a saucepan with grape juice on a medium heat. As soon as it begins to boil, gradually pour in the semolina, constantly stirring the mixture with a whisk. When the mixture begins to thicken, add honey and nuts, and mix. Pour the mixture into a baking dish, sprinkle with sesame seeds, and put in a refrigerator for 2 hours. Serve moustalevria cold, sprinkled with cinnamon.
My tips and tricks
If you don’t have a masticating juicer like I, then it’s okay, you can squeeze a litre of juice manually. You can use a regular meat grinder: just grind the grapes in it. Gather the grape must in a dense cloth or cheesecloth and squeeze the juice. Or you can use a simple strainer: put it in a deep bowl, add grapes in it and squeeze them out with your hands.
Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/moustalevria/