Mahshi Safargel

1. 1

   Wash the quinces and rub off the light down that covers their skin in patches.

2. 2

   Put them on a piece of foil on a baking sheet and bake in a preheated 325F oven for 1 1/22 hours, until they feel soft when you press.

3. 3

   For the stuffing, fry the onion in the oil until soft.

4. 4

   Add the pine nuts and stir, turning them over, until golden.

5. 5

   Put the raw ground meat in a bowl and add salt, pepper, cinnamon, and allspice.

6. 6

   Mix and work well to a smooth paste with your hand.

7. 7

   Add the fried onion and pine nuts and work them into the paste.

8. 8

   When the quinces are cool enough to handle, cut them open lengthwise.

9. 9

   Remove the cores with a pointed knife and discard them.

10. 10

    With a pointed spoon, scoop out about a third of the pulp and mix it into the meat stuffing.

11. 11

    Heap a quarter of this mixture into each quince half and press it down.

12. 12

    Put the 4 stuffed quince halves on the baking sheet and bake at 350F for another 1/2 hour.

13. 13

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.