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Sweat Stuffed Quince

Sample Dishes from Turkish Cuisine

Sweat Stuffed Quince (Şekerli Ayva Dolması)

Ground Meat1 1/2 cup250 gr
Rice1/3 cup60 gr
Quince6 medium size1400 gr
Sugar3/4 cup135 gr
Cinnamon1/4 teaspoon0.5 gr
Allspice1/4 teaspoon0.5 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, sugar, salt and spices, and water; mix well. Cut off stem sides of quince. Do not pare. Scoop out gulp 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 are tender. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy349 cal
Protein8,3 g
Fat10,5 g
Carbohydrates58,5 g
Calcium28 mg
Iron1,92 mg
Phosphorus102 mg
Zinc1 mg
Sodium233 mg
Vitamin A107 iu
Thiamine0,1 mg
Riboflavin0,12 mg
Niacin2,53 mg
Vitamin C14 mg
Cholesterol29 mg

Regional Characteristics:

This dish is prepared in Central Anatolia regions (Nevşehir, Konya). It is served for lunch or supper as main dish.