Malzemeler
For the Quinces
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4 medium quinces
For the Filling
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350g ground beef
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2 small onions, grated
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2 cloves garlic, crushed
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1 tomato, grated
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Half a bunch of parsley, finely chopped
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1 tablespoon fine bulgur (15g)
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1 teaspoon cumin
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1 teaspoon black pepper
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1 teaspoon salt
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1 teaspoon fresh ginger, grated
For the Cooking Sauce
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3 tablespoons Livvy Olive Oil (30g)
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1 onion
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1 clove garlic
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1 tomato, grated
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2 tablespoons tomato paste (30g)
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1 cinnamon stick
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3 cups water (600ml)
Tarifler
Serving Suggestion
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Pomegranate seeds and unsweetened molasses
Preparing the Quinces
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Peel and halve the quinces. Remove the cores and tough center parts to form a bowl shape. To prevent browning, soak them in lemon water while preparing the filling.
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Set aside about 2 tablespoons of the scooped-out quince flesh.
Filling
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Combine the ground beef with all filling ingredients and mix well.
Cooking Sauce
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Lightly sauté the chopped onion and garlic in olive oil. Add the grated tomato, tomato paste, and reserved quince pieces.
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Season with salt and add the cinnamon stick.
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Add enough water to slightly cover the quinces.
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Place the halved, filled quinces into the pot.
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Cook over high heat for 5 minutes, then lower the heat and simmer until the quinces are tender.
To Serve
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Garnish with chopped parsley and pomegranate seeds, and drizzle with unsweetened molasses.
