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4–6
Easy
By Samantha Clark and Samuel Clark
Published 2014
When Marianna decribed this recipe that she ate when she was growing up in Crete, it sounded perfect for Morito, and it was; quick to make, light and extremely Moorish.
Wash the grapes and transfer to a heavy-based saucepan together with the sugar and water. Over a low heat, gently simmer the grapes, stirring occasionally, for 45 minutes to 1 hour or until a syrup has developed and is thick enough to coat the back of a spoon and the grapes are dark brown in colour. Stir in the lemon juice and remove from the heat. Allow to cool. Serve with the yoghurt or labne