Claudia’s Delight

Ayva Dolmasi

Preparation info

  • To Serve


    • Difficulty


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.


  • 6 small quinces
  • 50 g/2 oz butter
  • 150


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