Lamb stuffed quince with pomegranate & coriander from Jerusalem (page 155) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • QuinceHouse on December 20, 2025

    I was excited to cook with quince for the first time. I went the meatball route and I would blitz the quince in the food processor rather than dice if making again. I also popped it in the broiler to put some color on the meatballs since they were sad and gray without it.

  • DePollepel on August 25, 2021

    delicious! unique combination

  • Boffcat on February 24, 2017

    I found this a little disappointing - although nice it wasn't special, which it would have needed to be to merit repeating given the graft in preparing the quinces.

  • Trea on July 10, 2014

    This dish has become a favorite at home. I've changed it by cutting the amount of quinces by 1/3 which I blitz (all the quinces) in the food-processor rather than stuff.

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