Kosher for Passover Stuffed Quince

Courtesy of Israel Aharoni for 'Tivon Veal'.

Courtesy of Israel Aharoni for "Tivon Veal"

Servings: 6
Difficulty: Easy

Ingredients:

6 quinces cut into halves
1/2 cup matza flour
Olive oil for frying

For filling:
700 gr. "Tivon Veal" quality ground beef
1 large onion finely chopped
3 garlic cloves finely chopped
1 green chili pepper cleaned of seeds and finely chopped
1 egg
1 tbs cumin seeds
1 cup of chopped coriander (or parsley)
4 tbs pine nuts
Salt and ground pepper

For sauce:
2 cups chicken broth
Juice of 1 lemon
2 tbs sugar
2 sliced garlic cloves
2 tbs balsamic vinegar
Salt and pepper

Garnish:
2 green onions, chopped
1 pomegranate separated into seeds

Directions:

1. Empty quince cores.

2. Combine the filling ingredients and separate into 12 equally sized patties. Then fill quince halves, slightly flattening the mixture.

3. Flour the side with the filling, and then fry the same side in hot olive oil until golden.

4. Put quinces in oven-safe dish. Mix the sauce ingredients and pour over quinces.

5. Cover with foil and place in preheated oven set to 180C for an hour.

6. Before serving sprinkle green onions and pomegranate seeds on top.