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Stuffed Quince with Grape Molasses

Sample Dishes from Turkish Cuisine

Stuffed Quince with Grape Molasses (Pekmezli Ayva Dolması)

Ground Meat (medium fat)1 1/2 cup250 gr
Rice1/3 cup60 gr
Quince6 medium size1400 gr
Grape molasses1 teacup125 gr
Coriander1/2 tablespoon1.4 gr
Salt1/2 teaspoon3 gr
Margarine1 tablespoon10 gr
Water (warm)1 1/2 cup300 gr


Brown ground meat for 15 minutes in a saucepan until crumbly; drain. Add washed and drained rice molasses, salt coriander and, water; mix well. Set aside. Cut off stem sides of quinces. Do not pare. Scoop out pulp forming 7 mm (1/3 inch) thick shells. Drop into water to prevent darkening. Fill with mixture. Arrange in a saucepan side by side with open sides up. Add hot water. Cover and simmer for 30 minutes or until quince and rice ar tender. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy327 cal
Protein8,4 g
Fat10,5 g
Carbohydrates51,8 g
Calcium111 mg
Iron3,99 mg
Phosphorus103 mg
Zinc1 mg
Sodium245 mg
Vitamin A109 iu
Thiamine0,1 mg
Riboflavin0,15 mg
Niacin2,83 mg
Vitamin C14 mg
Cholesterol29 mg

Regional Characteristics:

The recipe comes from Nevşehir "Pekmez" is concentrated grape molasses. It is served for lunch or supper as a main dish.