Ingredients:

• 10 cups of mousto (Grape Juice)
• 10 tbsp of whole wheat flour
• 4-5 leaves of kiouli (arbaroriza) (Pelargonium)
• 1 branch of basil
• 1/5 tsp of mastic crushed powder
• 2 tbsp of rose water
• Roughly crushed almonds or walnuts

Method:

• Wash the basil and kiouli (Pelargonium) leaves well under running water.
• In three cups of mousto, dilute the flour and pour it through a fine strainer to collect whatever is not diluted.
• In a large pot pour the rest of the mousto.
• Add the kiouli (Pelargonium) leaves and the basil.
• Place in on the stove to heat up.
• When it starts boiling, let it boil for about 3 minutes.
• Remove the kiouli (Pelargonium) leaves and the basil.
• Add the diluted flour and the mastic in the boiling mousto and keep stirring with a wooden spoon.
• When the mousto starts bubbling, add the rose water, stir well to mix and remove from the fire.
• Note
• In order to know that your Palouze is done and ready to remove from the fire, you can test it by wetting a plate and with a tbsp put some of your mixture on the plate.
• If after it cools down (which it almost cools down immediately) is not stack to the plate, remove it from the fire.
• If it is stack to the plate, then let it boil for e few more minutes.
• Repeat the test if necessary.
• Prepare the dishes you are going to pour your ready made Palouze, by wetting them with some rose water in order not to stick to the plate.
• Pour your Palouze (Moustalevria) in Pyrex bowls or deep Pyrex plates.
• Sprinkle some of the crushed nuts of your choice on top and let it cool down.
• Palouzes can be eaten hot or cold.
• Palouzes is a Cypriot dessert that is usually made when the grapes are riped.