Tatara

Instructions

1. 1 Strain the freshly pressed grape must through a fine sieve to remove seeds and large skin pieces while keeping the thick juice.
2. 2 Bring the grape must to a boil in a heavy pot over medium heat, then reduce heat and simmer for twenty minutes to concentrate.
3. 3 Whisk the flour into a small amount of cold grape juice until smooth, then gradually stir this mixture into the simmering must.
4. 4 Continue cooking on low heat for thirty minutes, stirring constantly, until the mixture becomes very thick and pulls from the sides.
5. 5 Stir in cinnamon and optional sugar if needed, then pour into a lightly oiled dish and smooth the top with a wet spoon.
6. 6 Serve warm in thick slices, or let cool and cut into portions — traditionally eaten during the festive rtveli harvest celebrations.