Dolmeh beh

Dolmeh beh

Stuffed quinces

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
60g ghee or butter
1 onion, finely chopped
500g lean minced beef or veal
2 tablespoons white rice, uncooked
1/2 teaspoon ground cinnamon
salt and freshly ground black pepper, to season
6 quinces
2 teaspoons sugar
60ml cider vinegar or lemon juice
45g brown sugar

Method

  1. Heat half the ghee or butter in a frying pan and gently fry the onion until translucent. Add the meat and stir over high heat until the juices evaporate and the meat begins to brown. Stir in 60 ml water and the rice and cinnamon. Season with salt and pepper and remove from the heat.
  2. Wash the quinces well, rubbing off the fuzz, then dry them. Cut off and reserve the tops (stem end). Scoop out the core and most of the quince flesh with a melon baller, leaving a cavity of reasonable size in each. Sprinkle the cavities with the sugar and fill with the meat mixture. Replace the tops.
  3. Pour 250 ml water into a deep saucepan large enough to hold the quinces side by side. Arrange them upright in the pan. Top each quince with a knob of the remaining ghee. Place about a cup of the quince flesh around the quinces.
  4. Place two paper towels on the rim of the pan and cover tightly with the lid. Set over medium heat, bring to a simmer, then lower the heat and cook gently for 1 hour.
  5. Add the vinegar or lemon juice and sugar to the liquid. Tilt the pan to blend the liquids, then baste the quinces with the sauce. Cook for a further 45 minutes, or until the quinces are tender, basting occasionally during cooking.
  6. Carefully remove the quinces to a serving dish and keep them hot. Pass the liquid and quince pulp through a sieve and return to the pan. Cook until reduced by half, then adjust the sweet–sour flavour with a little more sugar and vinegar or lemon juice if needed.
  7. Pour the sauce over the quinces and serve with flat bread as a first course.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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