Harvest and Must… Moustalevria and Moustokouloura

Harvest season is hundreds years of tradition in Greece, with all family members helping to produce the must, making the whole process look like a feast with women 'quarrel' 'often with their husbands who wanted to make more wine. Instead they insisted in making other products with main ingredient the must. This is how they celebrate the “feast of the must” even in our days.

According to the researchers the vines thrived before the ice age, at the polar zones. Later after the ice age, vineyards made their way to the warmer regions of Asia and Europe. Hence the birth of the grape vines as we know them today.

The Greeks engaged in viticulture since 1700 BC. They were mixing grape must with water, spices and herbs.

In Greek mythology, Dionysus was the god of wine and Ambelos was his son. Awhile Ambelos had his sheep out to pasture, he gathered some grapes and brought them to king Eneas who made a juice from them and he called it wine (Enos-Οινος). Although ancient Greeks generally did not get drunk, during the celebrations of honoring Dionysus, they did get intoxicated and sang because they believed that they communicated with him in this way.

By: Stavroula Tsakla

moustos moustalevria

Moustalevria (must pudding)

17oz (500 ml) must
2oz (60g) low gluten flour
2oz (60g) walnuts
1tbsp corn flour

In a pot bring the must to a boil.
Sift flour, corn flour and cinnamon together and add them to the must.
Mix well until the mixture begins to thicken to a honey consistency, remove from the heat and divide it quickly in serving bowls.
Sprinkled with cinnamon and crushed roasted walnuts. Serve cold or lukewarm!

moustos kouloura

Moustokouloura (Soft Must Cookies)


19oz (550 grams) low gluten flour
5oz (150 grams) Sugar
3oz (90 ml) musts
2oz (70ml) water
3oz (90ml) sunflower oil
1tbsp baking powder
1tsp cooking soda
Little ground Cinnamon and ground Cloves

In a large mixing bowl whisk the must, oil, water and sugar together until the sugar dissolves.
Add the cinnamon, cloves, baking soda, and cooking soda and mix well.
Finally, mix in the flour.
Shape into round ring cookies and place them on a baking tray lined with parchment paper with enough space between them because they will inflate.
Bake at 350F (180C) preheated oven for 15-20 minutes.
Remove from the oven; allow cooling and put them in air tide container to keep them soft.

More in this category: « Fish Savoro or Marinato
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