Claudia’s Delight

Name: Claudia’s Delight (Ayva Dolmasi)
Yield: To Serve 6
Cuisine: Turkey
Ingredients: 50 g/2 oz butter; 6 small quinces; 6 quince leaves; 6 quince leaves; ¼ tsp ground cinnamon; 200 g/7 oz fat shoulder or scrag end of neck of lamb, minced; 25 g/1 oz rice salt; 25 g/1 oz rice salt; 150 g/5 oz caster sugar; 25 g/1 oz currants

Ayva Dolmasi

Preparation info

To Serve
6

Difficulty
Medium

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

When Claudia Roden ate quince dolmas in Konya, she showed her knowledge of local cooking by remarking: “The Imam loved aubergine dolmas and I love quince dolmas.’ For this reason I am naming this dish Claudia’s Delight.

Ingredients

6 small quinces
50 g/2 oz butter
150

Asia
Turkey
Main course
Mediterranean
Gluten-free

Method

To prepare the stuffing, soak the currants in warm water for 30 minutes, wash and drain. Soak the rice in 200ml/7fl oz warm water with 1tsp salt, and leave until cool. Wash and drain. Put it in a