Quince in Olive Oil

In Turkey, we love cooking with Quince. Most popular in Turkish Cuisine is a delicous dessert served with clotted cream or it can be cooked in a clay pot with lamb a mind blowing main course. Apart from these most popular dishes thinly sliced quince is a side snack to drink raki ( in Greece it is Ouzo, in Lebanon it is Araq, in France it becomes Pernot ) With my back ground, from the western part of Turkey where we eat everything with olive oil, I created this recipe which became one of the most populars in our restaurant, Quince in olive oil with Raki !

Ingredients ;

4 Quince's chopped into bite size squares ( approx 1,5 kg), tossed in water with 1 spoon flour and 1 sliced lemon

1 big or 2 small onions sliced very thin

1 table spoon sugar

1/2 cup chopped fresh fennel

1 spoon raki or ouzo or pernot

1/3 cup olive oil

Directions :

Fry the onions with sugar in olive oil, when they start to turn their color, add the sieved quince to the mixture and stir. When it starts brizzling again than add 2 spoons from the water you have taken the quinces out. Few minutes later add the raki cook for another 5 minutes and add the fennel close the lid and cook for another 5 minutes. Let it cool and serve.

Afiyet Olsun ( Bon Apetite !)

* Special thanks to Shelley Tepperman for the pictures