Recipe

Macedonian Moustalevria

Velvety Grape Pudding: A Macedonian Delight

4.1 out of 5

Indulge in the rich flavors of Macedonian cuisine with this delightful dessert, Macedonian Moustalevria. This velvety grape pudding is a traditional sweet treat that showcases the essence of Macedonian gastronomy.

Dessert› Pudding› Moustalevria

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine› Macedonian cuisine (Greek)

Preparation time

15 minutes

Cooking time

15 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using grape must without animal-derived clarifying agents), Dairy-free, Nut-free, Gluten-free (if using certified gluten-free semolina)

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

In Macedonian cuisine, Moustalevria is prepared similarly to the Greek version but with a few variations. Macedonian Moustalevria often includes the addition of rosewater or orange blossom water, which adds a subtle floral note to the dessert. Additionally, Macedonian Moustalevria is typically garnished with crushed walnuts instead of almonds, giving it a distinct flavor profile. We alse have the original recipe for Moustalevria, so you can check it out.

2 cups (470ml) grape must 2 cups (470ml) grape must
1 cup (200g) fine semolina 1 cup (200g) fine semolina
1 cup (240ml) water 1 cup (240ml) water
1/2 cup (100g) sugar 1/2 cup (100g) sugar
1 tablespoon rosewater or orange blossom water 1 tablespoon rosewater or orange blossom water
Crushed walnuts, for garnish Crushed walnuts, for garnish

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 1g, 0g
Carbohydrates (total, sugars): 57g, 30g
Protein: 4g
Fiber: 2g
Salt: 0.01g

Preparation

1.
In a saucepan, combine the grape must, water, and sugar. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
2.
Gradually add the semolina to the boiling mixture, stirring continuously to prevent lumps from forming.
3.
Reduce the heat to low and cook the mixture, stirring constantly, until it thickens and pulls away from the sides of the pan. This should take about 10-15 minutes.
4.
Remove the saucepan from the heat and stir in the rosewater or orange blossom water.
5.
Pour the mixture into individual serving bowls or a large serving dish. Allow it to cool to room temperature, then refrigerate for at least 2 hours to set.
6.
Before serving, garnish with crushed walnuts.

Treat your ingredients with care...

Grape must — Ensure you use high-quality grape must for the best flavor. Look for grape must that is made from ripe, sweet grapes.
Semolina — Use fine semolina for a smooth texture in the pudding.

Tips & Tricks

Stir the semolina into the boiling mixture gradually to avoid lumps.
Adjust the sweetness according to your preference by adding more or less sugar.
For a more pronounced floral flavor, increase the amount of rosewater or orange blossom water.

Serving advice

Serve Macedonian Moustalevria chilled as a refreshing dessert. It pairs well with a sprinkle of cinnamon on top for an extra touch of warmth and aroma.

Presentation advice

Present the Macedonian Moustalevria in individual serving bowls, garnished with a sprinkle of crushed walnuts. The vibrant purple color of the pudding will be visually appealing, and the nuts will add a delightful contrast in texture.