Sample Dishes from Turkish Cuisine
Stuffed Quince with Grape Molasses (Pekmezli Ayva
(medium fat)||1 1/2 cup||250 gr|
|Rice||1/3 cup||60 gr|
|Quince||6 medium size||1400 gr|
|Grape molasses||1 teacup||125 gr|
|Coriander||1/2 tablespoon||1.4 gr|
|Salt||1/2 teaspoon||3 gr|
|Margarine||1 tablespoon||10 gr|
|Water (warm)||1 1/2 cup||300 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.
(in approximately one serving)
|Vitamin A||109 iu|
|Vitamin C||14 mg|
The recipe comes
from Nevşehir "Pekmez" is concentrated grape molasses. It is served for lunch
or supper as a main dish.