| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Quinces similar in size |
| 1/4 |
c |
Yellow split peas or green peas |
| 1 |
|
Onion; finely chopped |
| 1/2 |
lb |
Ground meat (lamb or beef) |
| 2 |
tb |
Oil |
| 1 |
ts |
Tomato paste |
| 1/3 |
c |
Vinegar or lemon juice |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Cinnamon |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Butter; melted |
| 1/4 |
ts |
Saffron; dissolved in: |
| 1 |
tb |
Hot water |
INSTRUCTIONS
From: Sarah Henderson <sehender@reed.edu>
Date: Mon, 13 Sep 1993 19:21:14 -0700 (PDT)
From _Food of Life_.
Wash quinces, cut off tops and hollow out(scoop out seeds and some pulp),
leaving 1/2 inch pulp on all sides. Save tops and set fruit aside. Cook
split peas in 2 cups water for 30 minutes over medium heat, then drain. OR
cook green peas in 1/4 cup water for 10 minutes and drain.
Brown onion and meat in 2 Tbsp. oil. Add tomato paste, 2 Tbsp. vinegar or
lemon juice, split peas or peas, 1-1/2 tsp. salt, pepper, and cinnamon. Mix
thoroughly. Fill quinces with stuffing, replace tops and place in greased
baking dish.
Combine 1 cup water with remaining vinegar or lemon juice, sugar, 1/2 tsp.
salt, 1 Tbsp. butter, and saffron. Pour over the fruit. Cover and place in
preheated 350 degree F oven. Bake 1-1/2 hours, basting occasionally with
juices.
Check to see if fruit is done. Serve with bread, yogurt, and fresh herbs.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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