As its name implies, moustos means grape must, and alevri, means flour, the jelly was originally thickened with flour, or a combination of corn starch and flour. Today most cooks use just the corn starch, and moustalevria is lighter and easier to make.
1 1/2 cups cornstarch
9 cups clarified concentrated grape juice (see tip), or diluted petimezi (grape molasses)
3-4 tbsp toasted sesame seeds
1 cup coarsely chopped walnuts
- In a bowl, dissolve the cornstarch in 2 cups grape juice, then mix the rest of the must.
- In a heavy pot, heat the grape juice in medium heat, stirring with a wooden spoon.
- Stir constantly, until it boils and thickens.
- Pour into individual bowls or soup plates and let cool completely.
- Just before serving, sprinkle with sesame seeds, chopped walnuts, and cinnamon.
- The jelly will keep for about a week in the refrigerator.