Quinces Stuffed with Veal & Wheat Berries

Name: Quinces Stuffed with Veal & Wheat Berries
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: Serves 4
Ingredients: 70 g/2½ oz/½ cup wheat berries or rice; ½ tsp Aleppo pepper flakes or crushed chilli flakes; 1 tbsp peeled and finely chopped root ginger; 3 garlic cloves, crushed; 150 g/5½ oz minced/ground veal; 7 tbsp Greek yogurt; sea salt and freshly ground black pepper; Undressed Herb Salad, to serve; 2 tbsp blanched almonds; ¼ tsp ground allspice; 1 onion, finely chopped; 2 tbsp vegetable oil, plus extra for greasing; 7 tbsp verjuice, or lime juice to taste; 7 tbsp clear honey; ¼ tsp ground cinnamon; juice and zest of 1 lemon, reserving the squeezed lemon shells; ¼ tsp ground nutmeg; chopped mint leaves, to sprinkle; 4 large quinces of similar size; 1 tsp orange blossom water (optional)

Preparation info

Serves
4

Difficulty
Medium
Ready in
3 hr

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

I have an infatuation with quince’s hints of jasmine, guava and vanilla, which leave a lingering perfume on your fingers: aromas that intensify as the fruit cooks. You can use minced/ground beef or lamb to make the stuffing if you prefer.

Ingredients

juice and zest of 1 lemon, reserving the squeezed lemon shells
4 large quinces of similar size
70

Main course
Gluten-free
Spicy

Method

Pour plenty of water into a large mixing bowl and add the lemon juice and the squeezed lemon shells. Slice off and reserve the tops of the quinces, then scoop out and reserve the seeds and some pulp, leaving 1 cm/½