Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
6
Medium
By Nevin Halici
Published 1989
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.
To prepare the stuffing, soak the currants in warm water for 30 minutes, wash and drain. Soak the rice in
Advertisement
Advertisement
No reviews for this recipe