46 Traditional dishes of Cyprus INGREDIENTS • 5 L fresh grape juice • 500 g plain flour • 3–4 Tbsp rosewater or a few basil and/ or pelargonium (kioúli) leaves METHOD 1. Bring the grape juice to a boil in a large saucepan. 2. Gradually whisk in the flour, stirring constantly to avoid lumps. 3. Allow the mixture to come back to a boil, then add the rosewater or herbs. 4. Continue stirring until the mixture thickens into a smooth pudding (15–20 minutes). 5. Remove from heat and pour into small bowls. Leave to cool before serving. Tips • If you wish to make a smaller quantity, use 1 Tbsp of flour for every 1 cup (240 ml) of grape juice. • Traditionally served during the grape harvest season in Cyprus. • Can be sprinkled with crushed walnuts, almonds, or cinnamon before serving. • A related specialty is soudjoúkos, where strings of nuts are repeatedly dipped in palouzés and dried. VEGAN Pa l o u z é s (Grape Must Pudding)
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