Quince Culture & Stuffed Quince (Palace Style with Molasses Glaze)

Anatolian Cuisine Before the Geographical Discoveries: Fruit Dishes

“Anatolia is the region where quince production is most intensive in the world. As such, in our 'fruited' cuisine, the most recipes come from quince. Quince brought from Anatolia to Europe also appears in Pompeii murals. Shakespeare refers to quince as 'the stomach's quilt'. I believe it is valuable not only for the stomach but also for the nose. The pinkish-white blossoms that begin blooming in spring are among the longest-lasting, fragrant flowers on fruit trees without shedding.”

Ingredients: 8-10 large quinces, 250 g lamb mince, 250 g beef mince, 100 g tail fat, 2 tbsp butter, ½ cup grape molasses, 1 tea glass parboiled rice, pine nuts, currants, fresh dill, rosemary, lemon juice, salt, spices.
Preparation: Halve and hollow out quinces, parboil briefly in lemon water. Sauté minced meat with pine nuts, rice, currants, and herbs. Fill quince cavities, place on a baking tray, drizzle with warm melted butter and grape molasses glaze, bake at 170°C for 15 minutes.

Sefercelliye & Olive Oil Quince Heritage

Anatolian Cuisine Before Geographic Discoveries: Fruit Dishes

1. SEFERCELLİYE: Mutton simmered with raw honey, butter-braised quinces, blanched almonds, and dried apricots.
2. OLIVE OIL BRAISED QUINCE: Quinces filled with root vegetables, braised in lemon-flour reduction and virgin olive oil.

Quince Meat Dishes & Kebabs

Anatolian Cuisine Before Geographic Discoveries: Fruit Dishes

1. SOUR QUINCE LAMB CHOPS: Seared lamb chops braised with onions, unpeeled quinces, and pomegranate molasses.
2. QUINCE SHALLOT KEBAB: Baked shallots, meatballs, and diced quinces in pomegranate glaze.
3. QUINCE UFAK KÖFTE: Bulgur meatballs, lamb chunks, chickpeas, and quince in sumac broth.

Citrus Jerusalem Artichoke & Van Lentil Quince

Anatolian Cuisine Before Geographic Discoveries: Fruit Dishes

1. CITRUS JERUSALEM ARTICHOKE WITH QUINCE: Sautéed shallots, carrots, Jerusalem artichokes, and quinces cooked with fresh orange juice.
2. BRAISED GREEN LENTILS & QUINCE (VAN): Heritage dish blending tender braised meat, boiled green lentils, and aromatic quince wedges.

Casseroles, Pilafs & Kebab

Anatolian Cuisine Before Geographic Discoveries: Fruit Dishes

1. CLAY POT QUINCE TAVA: Bone-in meat, shallots, and quinces baked in an earthenware vessel.
2. AROMATIC QUINCE BULGUR PILAF: Bulgur sautéed with turmeric, simmered with lemon-soaked quinces and finished with cinnamon.
3. QUINCE KEBAB & SOUR SOUP: Baked quinces filled with seasoned lamb, alongside sumac and mint meatball soup.

Quince Borani, Shanks & Hummus

Anatolian Cuisine Before Geographic Discoveries: Fruit Dishes

1. QUINCE BORANİ: Diced lamb sautéed in butter, simmered with unpeeled quinces and grape molasses.
2. QUINCE BORANASI: Bone-in lamb shanks, boiled chickpeas, sliced quinces, and molasses simmered slowly.
3. BRAISED LAMB SHANKS WITH QUINCE: Marinated lamb shanks browned in clarified butter, finished with sliced quinces and pomegranate molasses.
4. WARM QUINCE HUMMUS: Grated quince sautéed in olive oil, puréed with chickpeas, tahini, wild honey, garlic, cumin, and lemon juice.

Ayva Aşı & Ayva Bastısı (Heritage Fruit Desserts)

Anatolian Cuisine Before Geographic Discoveries: Fruit Dishes

1. AYVA AŞI: Diced quinces simmered in syrup, served warm or chilled topped with crushed walnuts.
2. AYVA BASTISI: Quince slices layered into a pot, braised with butter, rice, and grape molasses until tender and glossy.