(grape juice rolls)
Soutzoukos is a well known traditional sweet that is still produced extensively in the island but especially so in village clusters of rural Pafos and the wine villages (Krasochoria) at the Lemesos District, where grapes are grown in abundance. It is made of fresh grape must (in Greek pronounced as “moustos). The grape must is extracted mainly from the indigenous varieties, the white Xynisteri and to a lesser extent from the red ‘Mavro’ variety. The must is sieved and placed in a large cauldron where it is slowly heated up and aromatised with rosewater, vanilla or geranium.
A special kind of white soil, called “asproyi” is then added to the boiling must to help remove all impurities which rise on the surface. Once the cleansing process is completed, the must is left to cool down. Soutzoukos is made with almonds or walnuts sewn onto a cotton thread of around 2m length. The thread is dipped several times in the must, a process that may take several days since each layer has to dry on the string before a new one is added. Its diameter must reache four to six centimeters.
Soutzoukos is then left to dry for 5-6 days, losing much of its moisture, thus increasing its shelf life. To serve, cut in slices of 2-3 cm thick and enjoy a nutritious, naturally sweetened snack. Cypriots like to drink the local spirit Zivania with soutzoukos.