Ppalouzés

Version A Bring the grape must to a boil and add the flour. Stir constantly so that it does not stick. In the last few minutes, add the aromatics. Once it has thickened, remove from the heat and pour into deep plates or bowls. (MANRE 2006, 53-54)

Version B Pour 4 litres of the grape must in a pot and place on (wood) fire to boil. Pour the rest of the grape must in another pot and dissolve the flour in it. When the grape must comes to a boil, pour the rest of the must (already mixed with flour) to the pot and start to stir continuously so as not to stick to the bottom of the pot. Just before ppalouzé is done add the vanilla, some rose geranium and rosewater (mastic optional). Pour a bit of ppalouzé onto a plate and if it doesn't spread it means it's ready. Pour on deep plates or bowls and add some ground almonds or walnuts on top for decoration. (Androulla Christou, 58 years old from Agrilia, Limassol)

Version C In a bowl, dissolve the flour well in three cups of grape must. Put the rest of the must in a pot and bring to a boil. Once it starts to boil, leave for 3 minutes and then add the rest of the must (the mixture of flour dissolved in must) and mix well with a wooden spoon. When large bubbles form, pour in some rosewater and put some rose geranium and remove the pot from the heat. Pour the ppalouzé into a platter or into individual shallow dishes and serve it sprinkled with almonds or walnuts. Eat it hot or cold. Keep it in the refrigerator. (Kythraiotou 2013, 58).