Sweat Stuffed Quince
Sample Dishes from Turkish Cuisine
Sweat Stuffed Quince (Şekerli Ayva Dolması)
| Ingredients | Measure | Amount |
| Ground Meat | 1 1/2 cup | 250 gr |
| Rice | 1/3 cup | 60 gr |
| Quince | 6 medium size | 1400 gr |
| Sugar | 3/4 cup | 135 gr |
| Cinnamon | 1/4 teaspoon | 0.5 gr |
| Allspice | 1/4 teaspoon | 0.5 gr |
| Salt | 1/2 teaspoon | 3 gr |
| Margarine | 1 tablespoon | 10 gr |
| Water (warm) | 1 1/2 cup | 300 gr |
Preparation
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)
| Energy | 349 cal |
| Protein | 8,3 g |
| Fat | 10,5 g |
| Carbohydrates | 58,5 g |
| Calcium | 28 mg |
| Iron | 1,92 mg |
| Phosphorus | 102 mg |
| Zinc | 1 mg |
| Sodium | 233 mg |
| Vitamin A | 107 iu |
| Thiamine | 0,1 mg |
| Riboflavin | 0,12 mg |
| Niacin | 2,53 mg |
| Vitamin C | 14 mg |
| Cholesterol | 29 mg |
Regional Characteristics:
This dish is prepared
in Central Anatolia regions (Nevşehir, Konya). It is served for lunch or supper
as main dish.