Tatara

Strain the freshly pressed grape must through a fine sieve to remove seeds and large skin pieces while keeping the thick juice.

Bring the grape must to a boil in a heavy pot over medium heat, then reduce heat and simmer for twenty minutes to concentrate.

Whisk the flour into a small amount of cold grape juice until smooth, then gradually stir this mixture into the simmering must.

Continue cooking on low heat for thirty minutes, stirring constantly, until the mixture becomes very thick and pulls from the sides.

Stir in cinnamon and optional sugar if needed, then pour into a lightly oiled dish and smooth the top with a wet spoon.

Serve warm in thick slices, or let cool and cut into portions — traditionally eaten during the festive rtveli harvest celebrations.