Stuffed quince

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  • Ready in: 1:10
  • Serves: For lunch, For dinner
  • Complexity: medium
Stuffed quince


  • 10 quinces
  • 400 g of mutton or beef
  • 50 g of rice
  • 1 onion
  • 1 egg
  • Salt and black pepper to taste


Remove seeds and pulp from inside of quinces forming little cups. Blanch for about 5 minutes in hot water. Make filling from minced meat, chopped onions, raw egg, pre-soaked rice, salt, pepper. Fill quinces and steam for 45-50 minutes.

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Tashkent, Uzbekistan
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