Tashkent, Uzbekistan
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Cookbook Category
Stuffed quince
Ingredients
- 10 quinces
- 400 g of mutton or beef
- 50 g of rice
- 1 onion
- 1 egg
- Salt and black pepper to taste
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- Coffee & Tee
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Directions
Remove seeds and pulp from inside of quinces forming little cups. Blanch for about 5 minutes in hot water. Make filling from minced meat, chopped onions, raw egg, pre-soaked rice, salt, pepper. Fill quinces and steam for 45-50 minutes.
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