Stuffed Quince



  • 4 medium size quinces


  • 350g of minced beef
  • 2 small size onions, grated
  • 2 garlic cloves, crushed
  • 1 tomato, grated
  • 1/2 bunch of parsley, chopped
  • 1 tablespoon fine bulgur (15g)
  • 1 teaspoon of cumin
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon fresh ginger


Cooking Water

  • 3 tablespoons olive oil (30g)
  • 1 onion
  • 1 garlic clove
  • 1 tomato
  • 2 tablespoons tomato paste (30g)
  • 1 cinnamon stick
  • 600ml water



Preparation of Quinces

  1. Peel off the quinces and cut them into halves, take the core and the hard flesh around the core out to have a bowl-like shape. Soak in lemon juice so that it does not tarnish while you are preparing the stuffing.
  2. Leave 2 tablespoons of the flesh carved from around the core aside to be used later.



  1. Grate the onion.
  2. Chop up the parsley.
  3. Grate the tomato.
  4. Crush the garlic.
  5. Grate the ginger.
  6. Add salt and spices.
  7. Mix all ingredients thoroughly, add the beef mince and mix them all.



For cooking water

  1. First cut the onion in half and chop into thin circles, then sauté chopped onions and garlic with olive oil, add grated tomato, tomato paste and 2 tablespoons of carved flesh of quince left aside.
  2. Put salt and cinnamon stick.
  3. Add enough water so that the stuffing stays just below the water level.
  4. Fill the quinces with a bowl like shape with stuffing as much as they can take.
  5. Cook on high heat for 5 minutes, then on low heat until the quinces get soft.
  6. Sprinkle finely chopped parsley and pomegranate atop. Optional: You can add some sugar-free molasses before serving.

Bariatric Periods

Related Recipes

|Izgara Tavuklu Humuslu Pazı Dürüm Tarifi, Nasıl Yapılır?

Swiss Chard Wrap With Grilled Chicken and Hummus

Baharatlı Çıtır Nohut|Baharatlı Çıtır Nohut

Spicy Crispy Chickpeas

Fresh Broad Beans with Molasses and Olive Oil

Cilbir (Turkish Poached Eggs)


No results found.