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  Added: Aug 03, 2007  •  Visited (625)  •  Print version Print this recipe (32)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Grape Pudding
(Moustalevria)
This unusual pudding is served throughout Greece at grape harvest time. Fresh grapes are squeezed either by hand or in a juice extractor to collect the mousto, or grape juice, that is the main ingredient of the pudding.

What You Need:
  • 10 cups grape juice (mousto made from 10 to 12 pounds seedless white grapes, squeezed)
  • 1 slice white bread
  • ˝ cup cornstarch
  • 1 cup all-purpose flour
  • Ground cinnamon for topping
  • 1 cup sesame seeds
  • 1 cup chopped walnuts

  • How To Cook:
    1. Place grapes in a food processor or juice extractor, a few at a time, and pulverize. Strain.

    2. Place strained juice in a large pot, break up bread, and add to liquids.

    3. Boil mousto for 5 minutes. Cool and strain through a cheesecloth, being sure to strain all the bread particles from the liquids.

    4. Measure 8 cups of clear grape liquid. Mix 2 cups liquid with cornstarch and flour. Bring the rest to the boiling point.

    5. Add flour mixture a little at a time, stirring constantly until the mixture thickens.

    6. Pour into small dishes and immediately sprinkle with cinnamon, sesame seeds, and nuts. Serve cold.

    NOTE:
        Bottled grape juice cannot be substituted for the fresh grape liquids.

    To Serve: 16 to 20 servings
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Berry » Grape & Raisin
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Nuts » Walnut
    Dish » Pudding

     





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