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- Measure clarified must in cups.
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- For each cup of must, use a heaped spoonful of flour.
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- Heat up 2/3 of must and dissolve the flour in the remaining 1/3 of must. Mixture should be runny.
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- When must is near boiling point, slowly add the dissolved flour while stirring with a wooden spatula touching the bottom to prevent sticking on the base and continue cooking on low heat.
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- Continue stirring without interruptions (to prevent sticking) until bubbles develop. Proceed cooking for another 20 minutes, stirring continuously.
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- Quickly place in plates.
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- Alternatively, mix nuts into hot paste.
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- Let paste cool. Can be served fresh or sliced and dried as in the next photo.
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- Dry slices for better storage – can be frozen.
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- Favourite way of cleaning the pot; just like kids lick the bowl.
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- Dipping threaded nuts into the hot paste successively (after each layer cools down) produces a famous Cyprus sweet — next photo.
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- Delicious Cyprus must jelly sweet – Soutzioukos.
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