All posts tagged: quince

stuffed quince

Lamb-Stuffed Quince – A Turkish Persian Twist

Right after I got back from Korea, I got sick with a cold, which didn’t surprise me, considering how burnt out I felt during the trip. I drank tons of quince tea, honey tea, pear and ginger molasses to ease a coughing fit. As soon as I felt I’d got over it, I found myself standing at the kitchen bench with a desire to cook up something nice and nourishing. In autumn and winter, quinces are everywhere and Turkish people even eat them raw. Yeah, I know you’re wincing saying TART! But you know what? Apparently, there are different varieties and the Turkish variety isn’t that tart, as they were known as golden apple and enjoyed by the ancient Greeks, Romans, and Persians. So do I eat them raw? Yes, I do in Turkey but I’ve never done it in anywhere else. Koreans eat them for medicinal reasons and my mum makes a huge batch of quince preserves like in the picture every year as  they’re good for cold symptoms. Many Turkish cooks use the quince in different dishes, …

Quince Paste and Quince Braided Bread

It’s been gloomy and wet for over two weeks. It’s good news for the water reservoirs here that had been dried out. When my head gets clogged up with thoughts, I get into the kitchen and bake. Baking requires more concentration, which is a good therapy for a wandering mind. The lesson I got from my chef mentor still resonates in my head; don’t ever use baking powder or baking soda. I don’t know how many of you would agree with this but now I also much prefer to bake with yeast. The easiest way to create a darn good fruit-stuffed dessert is a strudel using filo pastry, which is sold fresh made in every block and is so handy dandy. But for some whimsical reason, as it often happens to me – perhaps, I don’t like the sameness, – I decided to bake a yeast bread. Then, I saw quinces screaming at me, which were too many for the filling, so I decided to make quince paste, thinking of the possible delivery of Hungarian …