Stuffed Quince

Ingredients

• 1200 g quince (6 quines)
• 2 tbsp oil
• 50 g onions
• 1 clove garlic
• 500 g ground lamb
• a pinch paprika powder
• 1 tbsp frozen chopped parsley
• 150 g zucchini
• 1 small egg
• 600 g tomatoes (skin removed)
• 3 tbsp olive oil
• 60 g onions
• 1 clove garlic
• Salt
• freshly ground pepper
• 0.5 tsp Sugar
• 2 tbsp ketchup
• 1 tbsp chopped parsley
• 1 flatbread

Instructions

1. 1.

   Cut a lid from each quince with a sharp, pointed knife and use a small spoon to remove the core cavity, being careful not to puncture the bottom. Scrape away all hard parts around the core with the spoon so that a large hollow forms for the filling; set the lids aside. Peel the onions and garlic, wash the zucchini, and finely dice everything.

2. 2.

   Heat the oil in a pan and sauté the onion and garlic cubes. Add the ground lamb, then add the zucchini cubes and cook together. Season with paprika powder, salt, and pepper; taste and add parsley, stirring briefly until most liquid has evaporated. Let cool and fold in the egg. Spoon the filling into the quines, place the cut stems as lids, and arrange the stuffed quines upright in a baking dish or pot. Add enough water so that the quines are one-third submerged. Bake in a preheated oven at 180°C for about 40-45 minutes.

3. 3.

   The quines should be tender but not falling apart and have a slightly browned color. For the sauce, finely dice the tomato flesh. Heat olive oil in a saucepan and sauté onion and garlic cubes. Add tomatoes, season with salt, pepper, and sugar, and simmer uncovered for about 15 minutes until the tomatoes break down. Strain the sauce, add ketchup. Remove the quines from the oven, plate them, and serve with the tomato sauce. Sprinkle parsley as desired and serve with sliced flatbread.