Stuffed Quince with Grape Molasses
Sample Dishes from Turkish Cuisine
Stuffed Quince with Grape Molasses (Pekmezli Ayva
Dolması)
| Ingredients | Measure | Amount |
| Ground Meat
(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 |
Preparation
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)
| Energy | 327 cal |
| Protein | 8,4 g |
| Fat | 10,5 g |
| Carbohydrates | 51,8 g |
| Calcium | 111 mg |
| Iron | 3,99 mg |
| Phosphorus | 103 mg |
| Zinc | 1 mg |
| Sodium | 245 mg |
| Vitamin A | 109 iu |
| Thiamine | 0,1 mg |
| Riboflavin | 0,15 mg |
| Niacin | 2,83 mg |
| Vitamin C | 14 mg |
| Cholesterol | 29 mg |
Regional Characteristics:
The recipe comes
from Nevşehir "Pekmez" is concentrated grape molasses. It is served for lunch
or supper as a main dish.