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Authentic Azerbaijani Apple Pastila Cubes & Stuffed Quince Dolma
These traditional recipes from the Caucasus mountains feature sun-dried apple pastila cubes with a chewy, spiced profile and savory quinces stuffed with a rich, aromatic minced beef and rice filling.
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🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●bowl
- ●mixing bowl
- ●pot
- ●dutch oven
- ●oven
- ●food processor
- ●grater
- ●whisk
📝 Preparation Steps
1
Wash the quinces and carefully remove the core using a knife or coring tool, leaving the bottom intact to create a cup.
2
In a large mixing bowl, combine the minced beef, uncooked rice, minced onion, salt, and black pepper.
3
Knead the meat mixture thoroughly until the ingredients are well-integrated and the texture is slightly tacky.
4
Generously stuff each prepared quince cup with the meat and rice mixture, pressing down firmly.
5
Place the stuffed quinces upright in a deep pot or Dutch oven.
6
Add the butter pieces and the hot water to the bottom of the pot.
7
Cover the pot with a tight-fitting lid and simmer over low heat for approximately 45 to ⏱️ 60 minutes, or until the quince is tender and the meat filling is fully cooked.
8
Serve warm, drizzling the cooking juices from the pot over the stuffed fruit.
9
Thoroughly wash the apples and grind them using a fine grater or food processor into a smooth pulp.
10
Transfer the apple pulp into a large heavy-bottomed pot and add the lemon juice and cinnamon stick.
11
Simmer the mixture over medium-low heat, stirring frequently, until the volume has reduced by half and the mixture has darkened.
12
Remove the cinnamon stick and stir in the granulated sugar until completely dissolved.
13
In a small bowl, whisk together the wheat flour and cornstarch with a small amount of water to create a slurry, then slowly whisk this into the apple mixture.
14
Continue to cook and stir until the mixture becomes very thick and pulls away from the sides of the pot.
15
Line a flat tray with parchment paper or plastic wrap and spread the mixture evenly to a thickness of about 2 cm.
16
Allow the pastila to dry in a cool, ventilated area or a low-temperature oven (50°C) until firm and non-sticky.
17
Once dried, cut the pastila into uniform cubes and toss them in powdered sugar to prevent sticking.
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