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Post by artisans on Oct 9, 2009 20:33:15 GMT 2
Not really a subject for Roda restaurants because I don't know where this dish might be served - even for one night only. While I was working on the forum tonight there was a knock at the door and a shadowy figure outside. Our landlady was standing there with two bowls of the most delicious dessert you can imagine. If we eat it once a year, then that's it and every mouthful is savoured because we know it will be the next winemaking season before it is again on the menu.
Not being ones to waste anything where food is concerned, 'Moustalevria' is the very last part of the grape harvesting process, after the wine is made and the tsipouro distilled, the grapes preserved in syrup and the raisins dried, there is one last thing to make & this is it.
It is a well-set dessert which is made from the very dregs of the pressed grapes (the must) laced with boiled ashes from the fire, strained through a filter of course, thickened with semolina and adorned with chopped walnuts, almonds and cinnamon. I guess that the name comes from 'must' & 'alevri' (flour) but, wherever it comes from, it's delicious! If you want to try it, you'll just have to relocate and find a nice Greek family to make it for you! ;D
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Post by petra on Oct 11, 2009 16:39:30 GMT 2
no photograph to make us all very jealous steve
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