Greek Recipes

Greek and Cypriot recipes

Palouzes or (Moustalevria) (Mousto Creamy Dessert)


  • 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
Mousto Creamy Dessert

Mousto Creamy Dessert


  • 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.

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