Wine, a time-honoured symbol of Greek culture, has woven itself into the very fabric of this ancient civilization. The Greeks, in their expansive wisdom, propagated the art of grape cultivation and winemaking across their colonies, laying the foundation for some of the Mediterranean’s most renowned wine regions. But Greece’s vinous heritage isn’t limited to wine alone; it also encompasses moustos, or grape must – the unfermented juice freshly pressed from grapes. This precious substance undergoes a remarkable transformation, giving birth to petimezi (grape molasses), a naturally sweet syrup, which, when combined with other ingredients, culminates in the beloved culinary delight known as moustalevria – a thick, tawny, jello-like pudding.
In the Greek calendar, the grape harvest is known as “trygos,” and the month of September carries the moniker “o trigitis,” translating roughly to “the wine harvester.” Traditionally, moustalevria finds its prime moment of consumption during the trygos season, which spans from late August to November. During this period, you can easily spot individual servings of moustalevria in clear plastic cups at bakeries and supermarkets throughout Athens. Beyond the bustling metropolis, moustos – the essential ingredient for moustalevria – is readily available, encouraging many Greeks to prepare this delicacy in the comfort of their homes. The consistency of moustalevria can vary, sometimes reaching a delightful chewiness, and its flavours may oscillate between earthy, nutty, and sweet, though never excessively so. The pursuit of the perfect moustalevria encapsulates the essence of preserving ancient Greek culinary traditions.
Moustalevria stands as a testament to Greece’s enduring love affair with grapes and their various incarnations. From the vineyards of antiquity to the modern-day kitchens, the transformation of grape must into this delectable pudding offers a glimpse into the rich cultural tapestry of Greece. As you savour each spoonful of moustalevria, you embark on a journey through time, relishing a tradition that has weathered the centuries, remaining as sweet and genuine as the day it was born.
Traditional Greek Moustalevria Recipe by Select Bakery
Ingredients:
- 2 cups fresh grape must (moustos)
- 1 cup all-purpose flour
- 1 cup water
- 1/2 cup chopped walnuts
- 1/4 teaspoon ground cinnamon
- A pinch of salt
Instructions:
- Prepare the Must (Moustos): Start by extracting fresh grape must. If you have access to a grape press, use it to extract the juice from ripe grapes. Alternatively, you can find freshly pressed grape must at some specialty stores or vineyards.
- Combine Must and Water: In a large saucepan, combine the fresh grape must and water. Mix well.
- Add Flour: Gradually add the all-purpose flour to the mixture, stirring continuously to avoid lumps. Ensure the flour is fully incorporated into the liquid.
- Heat the Mixture: Place the saucepan over medium heat. Continue to stir the mixture constantly as it begins to heat up. You’ll notice it thickening.
- Simmer and Stir: Reduce the heat to low and let the mixture simmer gently. Keep stirring to prevent it from sticking to the bottom of the saucepan. This step can take some time, about 20-30 minutes, as the mixture thickens and becomes more jelly-like.
- Optional Additions: If desired, you can add chopped walnuts and ground cinnamon to the mixture during this stage. These ingredients add flavour and texture to the moustalevria.
- Test for Consistency: To check if the moustalevria is ready, dip a spoon into the mixture. If it coats the back of the spoon and doesn’t drip off too easily, it’s done.
- Cool and Serve: Remove the saucepan from the heat and let the moustalevria cool for a few minutes. Then, pour it into individual serving dishes or a single larger dish. Allow it to cool completely before refrigerating.
- Chill and Serve: Refrigerate the moustalevria for several hours or overnight. This allows it to set further and develop its flavours.
- Enjoy: Serve chilled moustalevria in small portions as a delightful dessert or snack. The flavours should be a harmonious blend of grapey goodness with a hint of cinnamon and the nutty crunch of walnuts if added.
Note: This traditional moustalevria recipe offers an authentic taste of Greece. Feel free to adjust the sweetness by adding more or less honey, depending on your preference. Enjoy this ancient Greek delicacy that connects you to centuries of culinary heritage.
