Türkçe English
  
Civil Society Facility – EU-Turkey Intercultural Dialogue
European Culture Portal
Culture and Tourism TV
Tourism Development Regions
Culture Music
Promotional Films of Turkey
T.E.D.A. Translation Subvention Project
Frankfurt Book Fair 2008
Tourism Strategy of Turkey - 2023
DEIK
Tourism Statistics
Spacer
Stuffed Quince with Grape Molasses

Sample Dishes from Turkish Cuisine



Stuffed Quince with Grape Molasses (Pekmezli Ayva Dolması)

IngredientsMeasureAmount
Ground Meat (medium fat)1 1/2 cup250 gr
Rice1/3 cup60 gr
Quince6 medium size1400 gr
Grape molasses1 teacup125 gr
Coriander1/2 tablespoon1.4 gr
Salt1/2 teaspoon3 gr
Margarine1 tablespoon10 gr
Water (warm)1 1/2 cup300 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)

Energy327 cal
Protein8,4 g
Fat10,5 g
Carbohydrates51,8 g
Calcium111 mg
Iron3,99 mg
Phosphorus103 mg
Zinc1 mg
Sodium245 mg
Vitamin A109 iu
Thiamine0,1 mg
Riboflavin0,15 mg
Niacin2,83 mg
Vitamin C14 mg
Cholesterol29 mg

Regional Characteristics:

The recipe comes from Nevşehir "Pekmez" is concentrated grape molasses. It is served for lunch or supper as a main dish.






 
     

Türkçe English

 
 
All Rights Reserved © 2005 REPUBLIC OF TURKEY MINISTRY OF CULTURE AND TOURISM
This page has been displayed 324
times.

   

Search Site Map Home