Turkish cuisine · Vegetable Dishes

Olive Oil Quince

Quince wedges braised soft in olive oil with onions, carrots and lemon, eaten cold with dill.

Ingredients · for 4 servings

• 3 quinces
• 2 onions
• 2 carrots
• 100 ml olive oil
• 3 tbsp sugar
• 2 lemons
• 1/2 bunch dill
• 1 bay leaf
• Salt, pepper

Instructions

1. Rub the quinces with a cloth, peel, quarter, cut out the hard core generously and halve the quarters; place immediately in cold water with the juice of one lemon so they stay pale.
2. Cut the onions into thin half-rings and the carrots into diagonal slices about 1 cm thick.
3. Warm the olive oil in a wide pot and sauté the onions with a pinch of salt over gentle heat for 7–8 min. until they collapse and turn translucent.
4. Layer the carrots and the drained quince wedges closely together, sprinkle with sugar, salt and pepper, add the bay leaf and pour in the juice of the second lemon plus 250 ml water.
5. Braise covered over low heat for 35–40 min. until the quinces are soft and evenly tinged pink and a fork slides in easily; remove the lid only toward the end so the liquid reduces to a syrupy glaze.
6. Remove the bay leaf, let the dish cool completely in the liquid and serve cold sprinkled with chopped dill.