Must was commonly used as a cooking ingredient in ancient Rome. It was boiled down in lead or bronze kettles into a milder concentrate called defrutum or a stronger concentrate called sapa. It was often used as a souring agent and preservative, especially in fruit dishes.
Reduced must is used in Balkan and Middle Eastern cookery, either as a syrup known as pekmez or dibis or as the basis for confections where it is thickened with flour. Moustokoúloura ("must cookies") is a popular Greek variety of soda cookies or biscuits whose sweet dough is made by kneading flour, olive oil, and must. They are made in various shapes and sizes, and they are dark brown in color because of the must.