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A pudding made since ancient times with fresh grape must, or moustos after the wine harvest, when the must is fresh. It is boiled down and skimmed, and then boiled and thickened with semolina and cornstarch; cinnamon and crushed walnuts or almonds are sometimes added at the end.

Other names for it are μουστόπιτα (mustopita), κεφτέρια (kefteria) or ππαλουζές (bazoules) on Cyprus .

Text © Dana Facaros

Image by Crete gastro