Interest in historical recipes is growing in the field of gastronomy in Uzbekistan. This was reported by Upl.uz.
Among them, the Turkish national dessert "quince dessert" holds a special place. Popular culture, particularly TV shows dedicated to the Ottoman Empire era, have linked this dish to Sultan Suleiman's harem and his favorite, Hurrem.
According to a widespread belief, quince cooked in sweet syrup was a comforting product amid the political intrigues of the palace. However, the historical accuracy of these claims remains a subject of debate among experts.
Archival information about the daily meals of Topkapi Palace residents is incomplete, and it is difficult to provide reliable opinions about the tastes of specific individuals. Nevertheless, the cultural myth has firmly taken root, and today quince dessert is widely associated with the sultan's palace.
This perception was further reinforced by a dramatic scene in the series "The Magnificent Century," where the dessert prepared for Hurrem was involved in an attempted poisoning, increasing its symbolic significance. Quince, known as "behi" in Uzbekistan, is an integral part of national culinary traditions.
Behi is often added to pilaf, giving the dish a sweet and sour flavor, and is also used to make the famous "behi jam" and compotes. Turkish cuisine employs a method of slow cooking followed by frying to prepare this fruit.
In recent years, this method has gained popularity in modern and Pan-Asian restaurants in Tashkent and Samarkand, presenting the dish as a distinctive final course. The preparation process is lengthy but does not require complex technical skills from the chef.
Ingredients needed for preparation: 2-3 large quinces, one tablespoon of sugar (preferably cane sugar) per half fruit, 500 ml of drinking water, quince peel and seeds, several cloves, and optionally a cinnamon stick. For garnishing, thick cream (33% fat) or kaymak, crushed nuts (walnuts, pistachios), and pomegranate seeds are used.
First, wash the quinces thoroughly, peel them, cut into two equal parts, and carefully remove the seeds. The peel and seed boxes are kept as they are a source of pectin, which thickens the syrup.
Place the peels in a thick-bottomed pot, then arrange the quince halves cut side up on top. Add one tablespoon of sugar into the hollow of each piece.
Add water and spices, ensuring the water level reaches about two centimeters above the bottom of the pot. Cover the pot with a lid and cook on low heat for two hours.
As a result, the quince turns a deep red color and becomes soft. Then carefully transfer the quince pieces to a heat-resistant dish.
Strain the remaining syrup and pour it over the fruit. Place the dish in a preheated oven at 180 degrees Celsius for 40-60 minutes.
The dish is considered done when caramel shine and a reddish crust appear on the surface. Before serving, the dessert is completely cooled in the syrup.
This process helps the fruit absorb the syrup well and strengthens its structure. Thick cream or kaymak is added on top of the dish and garnished with crushed nuts and pomegranate seeds.
Preparing quince dessert requires patience and time. This method emphasizes the importance of time in cooking.
Today, this dish is served not only in prestigious restaurants in Istanbul but also at family celebrations in Uzbekistan, offering an opportunity to connect with gastronomic heritage. Food has played an important role not only for nourishment but also in official ceremonies.
Ancient
