Ingredients
1 quince
50 g lamb
20 g onions
mushrooms 3
1 green pepper
1 tbsp sunflower oil
1/2 tomato
salt, pepper, allspice
# For the sauce :
1 tomato
1 onion
1 tbsp olive oil
Method
Clearing quince from moss, cut her cap, carefully carved and boiled in water. Remove and leave to drain. In a pan with the hot sunflower oil fry the chopped pepper, minced meat, mushrooms and chopped tomatoes until ready and add the spices. With finished stuffing quince filling and cover with lid. sauce: In a pan becomes heated olive oil and add the grated onion and tomato, add salt and boil until thickened. Two minutes before the sauce is ready, put quince filled to simmer in it. Quince is placed in a dish and pour about her sauce.
Containers:
Difficulty
Average
Tested
0 users
Source
www.lezzet.com.tr
Comments
buci- it seems to me very interesting, you made this appetizer you how to taste, that it served to guests is very chic, will dare!
steffanell, I have not done. I found the recipe and I see interesting and exquisite dish and so I translated and shared here. I personally would I liked this combination of products, but overall recipe is extravagant, although the Bulgarian cuisine has stews with quince and prunes. If you try shoot and tell how it was that, and I was curious.
I'll try just 1 quince me would I like very much, the question is whether there will be on the market today quinces saw recently even frozen ,, ,, and I impressed! Thanks for the answer!