Palize — Kars-Style Grape Must Pudding

Pour the grape must through a fine-mesh strainer to remove the sediment, then bring it to a boil in a wide pot. Skim off the gray foam that gathers on the surface with a slotted spoon, and continue until no more foam appears; leaving it in makes the grape must pudding cloudy and tart. After 15 minutes, transfer about a couple of cups to a separate bowl and let them cool.

Pour the starch mixture into the boiling grape must in a thin stream, stirring constantly. Reduce the heat and cook, stirring continuously with a wooden spoon; the mixture will thicken to a custard-like consistency and become glossy. It is ready when it coats the back of the spoon and a line drawn through it with your finger stays open. Add the cinnamon during the last minute.

Divide the mixture among bowls and smooth the tops with the back of a wet spoon. Leave the bowls uncovered; covering them traps steam, which condenses into water on the surface. Once cooled, sprinkle with walnuts and serve.