Stuffed quinces
In today's world, Stuffed quinces has become a topic of great relevance and interest to people of all ages and areas of expertise. Since its emergence, Stuffed quinces has captured the attention of individuals and experts alike, generating debates, research and analysis around its implications and repercussions in different areas. In this article, we will explore in depth the most relevant aspects related to Stuffed quinces, from its origin to its possible future projections. We will analyze its impact on society, its influence on culture and its importance in the academic field, with the aim of offering a comprehensive and updated vision of this topic that is so significant today.
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| Region or state | Armenia, Iran, Turkey |
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| Serving temperature | Hot |
Stuffed quinces (Armenian: լցոնած սերկևիլ, Persian: دلمه به, Turkish: Ayva dolması)[1][2] are made of quinces stuffed with minced meat, rice, currants, cinnamon, coriander, grape syrup and salt.
Armenian stuffed quinces specifically are made with quince, minced meat or cubed meat, onion, rice, pine nuts or walnuts, raisins, apricots, cinnamon, grape syrup, allspice, cloves, pepper, salt and butter.[3][4] This type of stuffed quinces is called Etchmiadzin Dolma.[5]
Iranian stuffed quinces are made with quince, minced meat or cubed meat, almond, pistachio, barberry, butter, cardamom, coriander, tarragon, plum, onion, saffron, salt, pepper, turmeric and cinnamon.[6][7]
See also
References
- ^ "Quince Stuffed with Savory Lamb - Peggy Lampman's dinnerFeed". 2 December 2010.
- ^ "Republic Of Turkey Ministry Of Culture and Tourism". www.kultur.gov.tr.
- ^ "Quince: The confoundingly delicious Armenian fruit – and – a recipe for Hyvah, a quince and lamb stew". The Armenian Kitchen.
- ^ Victoria Atamian Waterman. ""Simply Quince"". Armenian Weekly.
- ^ "What is Etchmiadzin Dolma?". The Armenian Kitchen.
- ^ "Dolmeh beh Recipe - Persian Stuffed Quince". Meals Cook.
- ^ "Dolmeh Beh (Quince Stuffed With Beef and Cardamom)". Jewish Food Society.
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