Roast with quince

3 servings

75 minutes

Roast with quince is an exquisite dish of Jewish cuisine where juicy meat infused with the aromas of spices and herbs combines with the sweet-sour quince. The roots of this dish trace back to Eastern traditions where fruits are often used to add depth to meat dishes. Quince not only adds a piquant sweetness but also makes the meat particularly tender and soft. The cooking process requires patience as the ingredients simmer over low heat, revealing their full flavor palette. This dish is perfect for cozy family dinners and can be complemented with fresh vegetables, herbs, or traditional side dishes. Roast with quince is not just food but a gastronomic journey into a world of rich flavors and warm traditions.

Energy value per serving

• Calories: 501.7
• Proteins: 35.8g
• Fats: 22.5g
• Carbohydrates: 45.9g

Ingredients

• Meat: 500 g
• Quince: 1 kg
• Onion: 3 head
• Chopped cilantro (coriander): 1 glass
• Ground black pepper: 0.5 tsp
• Salt: to taste

Cooking steps

1. Cut the fatty lamb or beef into small pieces, add sliced onions, salt, pepper, chopped herbs, and mix everything. Cut the core-removed quince into wedges. Place the meat pieces at the bottom of the pot, add the quince wedges on top, add a little water, and simmer covered for about 1 hour without stirring.

   Required ingredients:

   • Meat: 500 g
   • Onion: 3 heads
   • Salt:  to taste
   • Ground black pepper: 0.5 teaspoon
   • Chopped cilantro (coriander): 1 glass
   • Quince: 1 kg

2. You can serve boiled beans or legumes, fresh vegetables, and greens as a side dish.

   Required ingredients:

   • Chopped cilantro (coriander): 1 glass