Quince stuffed with wheat berries, nuts, and raisins from Mediterranean Vegetarian Feasts (page 156) by Aglaia Kremezi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is part of the "Winter Festive Lunch or Dinner menu" on P21. Can use "Lebanese seven spice mixture" on P54 for store-bought baharat, farro for wheat berries, walnuts for almonds, and Mavrodaphen or other sweet dessert wine for Marsala.

  • dinnermints on July 30, 2017

    Good, but my feeling right now is that it was waaaaaay too much effort. Maybe I will forget that feeling at a later date. I baked the quinces (3lbs = 6 quinces in this case) the night before and put them in the fridge; I'm guessing it would have been much easier if I'd scooped out the flesh while they were still warm. I decreased the olive oil to 1/4 cup in the stuffing, and 2 T in the sauce (maybe 1/4 cup would've been better in the sauce, though). Used currants instead of raisins, 2 t. marash pepper in the sauce, and Marsala wine. The quince halves were heaped with stuffing. Added a Marcona almond on top, which looked nicer. People thought it tasted meaty because of the ground almonds + quince.

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