Home cooking attempt — Levengi from scratch

I spent an afternoon making Levengi from scratch following a traditional recipe. Getting quince right was the main challenge — it's not as straightforward as it looks. The sweet-sour from fruit result was rewarding once I got it right.

tea drinking is a ritual — black tea served in armudu pear-shaped glasses accompanies every social encounter. I served it with doshab grape molasses as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Levengi yourself gives you a new appreciation for what goes into it at a restaurant.