Currently, reduced must is used in Greek, other Balkan countries, French and Middle Eastern cookery as a syrup known as petimezi, "pekmez" or "dibis". In Greece, petimezi is a basic ingredient for a must-custard known as moustalevria, and a sweet-meal known as soutzoukos, churchkhela. The "Moustokoúloura", or "must cookies" are also popular Greek cookies, which are based on a sweet dough made by kneading flour, olive oil, spice, and must. They are made in various shapes and sizes, and they are dark brown in color because of the must and the spice in them. In the wine making areas of South Africa must is used to make a sweet bun known as Mosbolletjies.