Egyptian Food and Recipes
Moroccan Quince Stew
Put meat into a large pan with the onionsand brown lightly.Add parsley. Just cover with stock or water and season with ginger, salt and pepper. Bring to boil and simmer about an hour, until cooked. Slice and core the quinces (leave peel on), brown them very lightly in the extra butter and add them to the stew half an hour before the end of cooking. Good served with rice and a green salad.
Last Updated: June 7th, 2011
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