Quince Stuffed
3 Quinces
1 Tbsp Pekmez
1 Lemon
Water
For Stuffed
1/2 Cup Rice
1 Onion
250 gr Ground Beef
2 Tbsp Olive Oil
1 Tbsp Pekmez
2 Tbsp Pine Nuts
1 Tbsp Currants
1 Tsp Salt
1/2 Tsp Black Pepper
1/2 Tsp All Spice
Pomegranate Syrup
Cut off the heads of the quinces and take out the insides with the help of a spoon or knife.
(I took the inside out halfway. If you want, you can scoop up the insides up to the shell part.) Put the quinces in a large pot and add enough water to cover them. Add pekmez and lemon juice on it and boil it for 10 minutes on low heat until the quinces are soft.
Heat the olive oil in a pan. Add chopped onion and sauté for 2 minutes. Add pine nuts and currants and mix until the nuts color turns brown. Add the ground beef and fry for 3 minutes. Add salt, pepper, allspice and pekmez and mix. Add 1/2 cup of water with lemon pekmez in which we boiled the quinces. Cook it on low heat with the lid closed until the water is absorbed.
Put the quinces in an ovenproof pot. Fill them with the rice we cooked. Pour pomegranate syrup over the stuffed. Add 1/2 cup of water with lemon pekmez in which we boiled the quinces. Close the lid and bake in the oven heated to 45F for 20 to 25 minutes. Turn on broil of the oven and fry them for 5 minutes.
Enjoy 😊
