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

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
Spicy
Gluten-free

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