A dolma variety passed down from Ottoman cuisine in which quince is hollowed out, stuffed with a ground meat filling, and baked in sugared water, bringing sweet and savory together. With its sweet-sour texture, it stands out on winter guest tables.
Mix the ground meat, rice, onion, salt, black pepper and sugar together until you get a homogeneous filling.
Wash the quinces and cut them in half, or leave whole and remove the core from the top, hollowing out the inside; be careful not to pierce the skin.
Fill the hollowed quinces with the filling and place them in a baking dish.
Mix the sugar, water and cinnamon and pour over the base of the dish; bake in a preheated oven until the quinces are soft.
Important: when hollowing out the quince, don't pierce the skin, otherwise the cooking liquid will seep in and the dolma may fall apart. Caution: covering with foil while baking in the oven and baking uncovered for the last 10 minutes will both soften the quince and lightly caramelize the top.
If you let the quinces sit in lemon water after hollowing them out, it prevents them from browning and keeps the dolma's color nicer in the oven. Adding a few cinnamon sticks to the cooking water also noticeably enriches the aroma.
Admin DadaGastro · verified in test kitchenİkinci kez yapıyorum, ilkinden de güzel oldu.
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