Stuffed Quince

Hello Dear Friends,

Today I have a perfect recipe for meat lovers like me. We have prepared many recipes from quince jam, dessert, pie, cookies to jelly. Our today's recipe is Stuffed Quince, which has been made in different ways since the Ottoman period. Once a person tastes, the ancients say that he really knows the taste of his mouth.

I like to cook it with some carob molasses and serve it with some molasses to add extra flavor. When quince is cooked without added sugar, it does not have such a high sugar content, if you are afraid to serve dessert on your first try, you can cook it with a little water and butter. But I recommend you to put some molasses on the table and add molasses even if it is a bite, and try it.

You can cook the quinces by peeling them if you want, but when the thin crusted bread quinces are cooked, even the existence of the peel is not evident. If you cook it this way, you will also prevent it from cooking quickly and falling apart.

If you use a parisian spoon, also known as a melon spoon, while taking the stuffing, you will get rid of the risk of piercing the bottom and you will be more comfortable than a vegetable carving. Do not think about whether to buy a spoon for a stuffing. It is a kitchen equipment that you can easily use in many vegetables and fruits.

Love…

Ingredients for Stuffed Quince Recipe

• 6 medium bread quinces
• 250 gr. medium fat ground beef
• 1 medium onions
• 1-1,5 teaspoons of rice
• 1 tablespoon of pepper paste
• 2 tablespoons of chopped parsley
• Salt
• Black pepper
• Allspice

To cook:

• 4 tablespoons of molasses
• 2 tablespoons of pomegranate syrup (not sauce, pure sour)
• Su

Making:

1. Wash the quinces, cut the tops to make the lids and the bottoms to fit in the pot with the help of a knife, remove the insides with a Parisian spoon, being careful not to pierce the quince.
2. Put the prepared quince in a large bowl filled with water so that it does not turn black.
3. Finely chop the onion, add minced meat, rice, tomato paste, parsley, salt, pepper and new spring and knead.
4. Take the quinces out of the water, strain them and fill them with the mortar you have prepared.
5. Close the lids of the quinces you placed in the pot without pressing them.
6. Fill water slightly above half of the quinces and drizzle the pomegranate syrup and molasses on it. (at this point you can add a little oil or butter if you want, but I don't need it)
7. Cook until the quinces are soft (you can check it with a fork, if the fork goes in easily, it's okay) and the rice is cooked.
8. Serve with parsley and molasses, if desired.