👨‍🍳 조리법

1. 1

   Wipe the quinces clean. Cut off the tops and bottoms. Reserve the tops. Carefully hollow out each quince, leaving about a 1/2-inch thick wall. Place the hollowed quinces in a bowl with water and 1 tsp lemon juice to prevent browning.

   💡 전문가 팁: Be careful not to pierce the bottom or sides of the quince when hollowing.
2. 2

   In a skillet, heat olive oil over medium heat. Add the finely chopped onion and cook until softened and golden brown, about 10-12 minutes.

3. 3

   In a large bowl, combine the ground lamb, rinsed rice, sautéed onion, salt, allspice, black pepper, and 1/4 cup of water. Mix well with your hands.

   💡 전문가 팁: Do not pack the filling too tightly, as the rice will expand during cooking.
4. 4

   Drain the quinces and loosely stuff each one with the lamb mixture. Place the stuffed quinces upright in a heavy pot or Dutch oven.

   💡 전문가 팁: Pack them close together to help them maintain their shape.
5. 5

   In a medium bowl, stir together the diced tomatoes, chopped mint, chopped garlic, and the remaining 2 tbsp lemon juice. Pour this sauce over the quinces.

   💡 전문가 팁: Ensure the sauce coats the quinces well.
6. 6

   Add enough water to the pot to just cover the fruit. Wedge the reserved quince tops between the fruits.

   💡 전문가 팁: The liquid should come up to the level of the quince tops.
7. 7

   Cover the pot tightly and bring to a boil. Reduce heat to low and simmer for 1 hour to 1 hour 30 minutes, or until the quinces are tender when pierced with a fork and the lamb mixture is cooked through.

   💡 전문가 팁: Baste occasionally with the cooking juices.
8. 8

   Serve hot, with yogurt on the side if desired.