Meat Stuffed Quince Cooked in Grape Molasses

(Pekmezli Ayva Dolması - Nevşehir - Central Anatolia Region)

2 quinces
1/3 cup grape molasses
Water to cover half the quinces

Filling: 150 g medium ground beef
1/4 cup onion, finely sliced
4-5 tbsp extra virgin olive oil
2 tbsp Turkish bulgur, medium grain, rinsed and drained
2-3 branches parsley, chopped
1/4 cup walnuts, crumbled
1/2 tsp cumin
Salt
Pepper

Garnish:
Parsley, chopped

Saute the ground beef with onion until the colour turns to light brown. Do not overcook! Leave some of the juice in it. Mix with the rest of the filling ingredients.

In the meantime; Cut the quinces in half. Discard the seeds, and make some room for the filling. Cut off a small slice from the bottoms, so they're flat. Heap them up with the filling. Place them in a pan.

Mix the water with molasses and pour into the pot from the side. Cover, first bring to boil then turn the heat down to medium-low. Cook until the quinces are tender.

When serving, pour its juice on top of the stuffed quinces with a spoon, garnish with parsley.

2 servings.