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Përshesh

Cornbread in chicken broth

Weddings and big family gatherings in Kosovo often start with a tray of përshesh: crumbled cornbread soaked in rich chicken broth and baked until it sets into a soft, savoury, spoonable bake with a golden crust, topped with pieces of the poached chicken. It is homely and filling, eaten with pickled peppers and a cucumber salad. A common mistake is using a sweet, wheat-heavy cornbread: it falls apart and tastes like cake. Make a plain, coarse bread with cornmeal only. Chef's tip: bake the cornbread the day before; stale crumbs soak up the broth more evenly.

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