Anoush abour is a wheat berry pudding — whole skinless wheat kernels called gorgod simmered for hours in water until they soften, split open, and release their starch into the liquid, thickening it gradually into something between a porridge and a soup. Dried apricots, raisins, and prunes are cooked separately in honey or sugar syrup […]

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Rožata is a baked custard — eggs, milk, and sugar whisked together, flavored with rozalin, a local Dubrovnik liqueur distilled from rose petals, then poured into ramekins lined with dark caramel and baked slowly in a bain-marie until just set. When unmolded, the caramel runs over the pale custard in amber rivulets. The texture is […]

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