Diyarbakir quince and meatball bake
Ingredients
- 1,000 gGround lamb
- 1,000 gQuince
- 500 gWater
- 30 gButter
- 110 gOnion
- 60 gParsley
- 15 gSalt
- 5 gGround black pepper
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Ground lamb37%
- Quince37%
- Water18%
- Onion 4%
- Parsley 2%
- Butter 1%
- Salt 1%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
In a large bowl, mix the mince with the finely chopped onion and parsley, salt and black pepper. Knead well and rest for 30 minutes.
30 minHalve the quinces if small, or cut into rings if large, and remove the cores.
Shape the mixture into meatballs about the same size as the quince pieces.
Arrange the quince and meatballs in turn in a wide pan, add the butter and hot water, and cook until the meatballs are done.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1554 (Diyarbakır Büyükşehir Belediyesi)Accessed: November 4, 2026
Last changed: November 1, 2026