STUFFED QUINCE ( THE TURKISH REPUBLIC OF NORTHERN CYPRUS)

 


  • 6 quinces
  • 0,33 lb ground beef
  • 1/2 cup of rice
  • 4 tablespoons of butter
  • 2 tablespoons of tomato paste
  • 1 medium onion
  • 25-30 leaves of fresh mint
  • 2 glasses of water
  • 1 handful of chopped parsley
  • Salt and pepper

Cut the tops of the quinces like lids, carefully cut the insides and soak them in lemon water.

To prepare the stuffing, finely chop the parsley, mint and onion, knead with minced meat, rice, salt and pepper until it reaches the consistency of stuffing.

Fill the quinces with this stuffing , close the lids and carefully place them in the pot.

In another pan, melt the butter, add the tomato paste, fry it lightly and add 2 glasses of water. Add a pinch of salt and pepper and bring to a boil.

Pour the boiling tomato paste water over the quinces and cook for 1 hour on low heat.

ENJOY YOUR MEAL

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