Our favorite ''moustalevria'' recipe by grandma Ploumitsa from Chios, which is continued by her granddaughter Ploumitsa in Donoussa!
Fresh Donoussian must by local grape varieties, ''cut'' with ash that was kept specially for this occasion by the easter wood oven. ''Cutting'' is the process by which the fermentation of the must stops and doesnt ''boil''. Then we put classic wheat flour of Chios, Donoussian sesame and a little cinnamon from the exotic Ceylon!
A gift for ourselves and all our friends here in Argalios Guesthouse!
Fresh Donoussian must by local grape varieties, ''cut'' with ash that was kept specially for this occasion by the easter wood oven. ''Cutting'' is the process by which the fermentation of the must stops and doesnt ''boil''. Then we put classic wheat flour of Chios, Donoussian sesame and a little cinnamon from the exotic Ceylon!
A gift for ourselves and all our friends here in Argalios Guesthouse!
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