Quince Dolma – sweet delight

Quince Dolma
  • Prep Time
    10-15 Min
  • Cook Time
    10 Min
  • Serving
    4 People
  • View
    14

Quince Dolma is the 22nd recipe in the cookbook of Barbare Jorjadze, published in 1914. The name of the recipe is very unusual. As we know dolma means something stuffed. We know cabbage dolma, where cabbage leaves are stuffed with meat and rice, stuffed bell peppers, aubergines, various leaves. Thus, this recipe was unusual for me. Besides, this recipe was in the section of the first courses, meat dishes.    

The dish looks like the sweet course or side dish, a dessert. Probably, it was used for stuffing the rolls, buns, crepes, or people enjoyed it as a separate dish. I even think that they used it for stuffing the goose.  

Quince, raisins, almonds, and honey – all these are the reason to definitely a good dessert and satisfied family members and friends. So, when Lauren Collins of New Yorker approached me to learn more about Barbare Jorjadze, I decided to prepare exactly Quince Dolma.

I shall return to the old Georgian cookbooks, as well as of Barbare Jorjadze, as many times as possible. I shall give a new life to the old and sometimes forgotten recipes. 

Ingredients

Directions

Step 1

Clean the quinces and cut in small to medium sizes.

Step 2

Put the quince slices in a pot or a pan and pour water in it.

Step 3

Add butter (optional).

Step 4

Let it simmer for 2 minutes.

Step 5

Add rinsed raisins, almonds, and honey.

Step 6

Let it simmer until its golden (about 1 minute).

Step 7

Finally, add a pinch of salt.

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