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Kosovar Stuffed Quince
Qumësht me Kumbulla të thata
A unique dessert or sweet side dish featuring tender baked quince halves filled with a mixture of ground lamb, rice, aromatic spices, and a touch of sweetness from dried plums. This dish offers a delightful balance of savory and sweet, showcasing the region's use of fruit in both sweet and savory preparations.
🧂 Ingrédients
- 4 Medium quinces
- 300 g Lean lamb mince
- 100 g Short-grain rice
- 1 Large onion, finely chopped
- 3 Garlic cloves, minced
- 1 tsp Ground cinnamon
- 0.5 tsp Ground allspice
- 100 g Soft dried prunes, chopped
- 2 tbsp Pomegranate molasses
- 200 ml Chicken stock or water
- 1 tbsp Lemon juice
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh mint, chopped (for garnish)
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Peel the quinces, halve them lengthwise, and scoop out the cores to create a cavity. Keep the scooped-out quince flesh aside. Place the hollowed quince halves in a bowl of water with a tablespoon of lemon juice to prevent browning.
💡 Conseils de pro: Rubbing the cut surfaces with lemon halves as you work will also help prevent browning. - 2
Finely chop the reserved quince flesh. In a bowl, combine the lamb mince, rinsed rice, finely chopped onion, minced garlic, cinnamon, allspice, chopped prunes, salt, and pepper. Mix well with your hands until thoroughly combined.
💡 Conseils de pro: Soaking the rice for 15 minutes before adding can help it cook more evenly. - 3
Drain the quince halves and pat them dry. Firmly stuff the lamb and rice mixture into the cavities of the quince halves, creating a slight dome shape on top.
💡 Conseils de pro: Don't overstuff, as the rice will expand during cooking. - 4
Heat olive oil in a wide, oven-safe pan or Dutch oven over medium heat. Sauté the chopped quince flesh for about 5-7 minutes until softened.
💡 Conseils de pro: This step softens the quince flesh and releases its flavor for the sauce. - 5
Stir in the pomegranate molasses, remaining lemon juice, and chicken stock (or water). Bring the mixture to a simmer.
💡 Conseils de pro: Pomegranate molasses adds a unique sweet and tart depth to the sauce. - 6
Carefully place the stuffed quince halves, cut-side up, into the pan with the sauce. Cover the pan tightly with a lid or foil.
💡 Conseils de pro: Ensure the liquid comes about halfway up the sides of the quince. - 7
Transfer the pan to the preheated oven and bake for 1 to 1.5 hours, or until the quince is tender when pierced with a knife and the lamb filling is cooked through. The rice should be fully cooked and the sauce slightly reduced.
💡 Conseils de pro: Check for doneness after 1 hour and continue cooking if needed. If the sauce reduces too much, add a little more stock or water. - 8
Serve the stuffed quince warm, spooning some of the sauce over each half. Garnish with fresh chopped mint.
💡 Conseils de pro: This dish can be served as a main course or a substantial appetizer.
💡 Conseils de pro
- ✓Quince can be quite hard; ensure you have a sharp knife and sturdy peeler.
- ✓If you prefer a sweeter dish, you can add a tablespoon of honey or sugar to the filling.
- ✓This dish benefits from being made a day ahead, as the flavors meld beautifully.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Substitute beef or a mix of lamb and beef for the mince.
- Add a handful of toasted pine nuts or slivered almonds to the filling for extra texture.
- For a spicier kick, add a pinch of chili flakes to the filling.