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When we talked about spoon sweets, we said they weren’t the kind of sweet you would find in a confectionery shop in sweet wrappers stored in a big glass jar like gobstoppers and lemon drops. Well, soutzoukos is that kind of sweet. Instead of being a mass of sugar, however, and likely to rot your and your children’s teeth, it’s made from grape juice. And, in Cyprus, we do have a lot of grape juice, because we have a huge quantity of vines. As we said when we talked about wine, Cyprus is the 155th most populated country in the world. Which means it’s the 68th least populated country in the world. And yet, it’s the 37th largest wine growing country in the world. That’s a lot of wine. A lot of wine, a lot of vines, a lot of grapes.

What soutzoukos comes down to is a grape jelly with nuts inside it – but it isn’t quite that simple. This is a sweet that has been made by Cyprus families for more generations than anyone can count, and the process has been not just refined, but tinkered with on a village by village and sometimes family by family basis. That is something no-one should ever lose sight of about Cyprus; its food and drink have been a cottage industry since before records began.

In essence, however, this is the process. When the grape harvest is over, and the traders have selected those for wine making, those for export and those for sale on the island, some is chosen to make moustalevria, which is a portmanteau word formed from the Greek words for “must” and “flour.” (“Must” in this sense means the pressed grape juice still containing skins, seeds, and stems, that usually will go on to make wine; it does not imply a sense of duty.

But you knew that). The moustalevria is hot. Strings of almonds (always) and walnuts (sometimes) are softened in water and then dipped into the hot moustalevria. Then they are hung up to dry. The process is repeated for as many times as it takes to get them covered to the required thickness of about an inch. They are now soutzoukos. After they have completely dried, which will take about a week, they are put into store till needed, at which point they are sliced and served on a dish, usually with glasses of Zivania, the Cypriot grappa. The centre is nutty (of course), the whole is chewy (naturally) and the taste and texture are striking.

Company Info

Contact Person: Nikos Andrea
Mailing Address: Koniele Trading LTD,
Evagorou 6, Dromolaxia, Cyprus 7020
Call/Text: 00 357 97 884776
Company Reg. No: HE343968