In Uzbekistan, interest in historical recipes in the field of gastronomy is growing. This was reported by Upl.uz.
In particular, the Turkish national sweet — quince dessert holds a special place. Popular culture, especially television shows reflecting the era of the Ottoman Empire, has linked this dish to Sultan Suleiman's harem and his beloved Hürrem.
According to a widely held belief, quince cooked in sweet syrup was a source of comfort for Hürrem, who was upset by the political intrigues in the palace. However, the historical validity of these claims is a subject of debate among experts.
The archival information about the daily eating habits of the Topkapi Palace is incomplete and does not allow for a reliable confirmation of specific individuals' preferences for the dish. Nevertheless, the cultural myth has become deeply entrenched, and today quince dessert is widely recognized as a dish associated with the sultan's palace.
This notion has been further intensified by the dramatic events in the series "Magnificent Century," where the dessert prepared for Hürrem is depicted as an object of poisoning attempts, enhancing its symbolic significance. Quince, known as "behi" in Uzbekistan, is an integral part of the national cuisine.
It is added to pilaf to give a sweet-sour taste, and popular quince jam and compote are made. The Turkish cooking technique involves slowly cooking the quince in syrup and then frying it.
In recent years, this method has gained popularity in modern and traditional kitchens in Tashkent and Samarkand. There, quince dessert is presented as a refined conclusion to the meal.
Although the cooking process takes a long time, it does not require complex actions from the chef. The necessary ingredients are: 2-3 large quinces, one tablespoon of sugar (preferably jala sugar) for each half fruit, 500 milliliters of clean water, quince peels and seeds (kept after cleaning), a few cloves, and a stick of cinnamon (optional).
When serving the dish, 33% thick cream or clotted cream, crushed nuts (walnuts, pistachios), and pomegranate seeds are used. The preparation stage begins by thoroughly washing the quince and peeling it.
Then, the fruit should be cut in half, and the seeds should be carefully removed. The peels and seeds are saved to thicken the syrup.
In a pot with a thick bottom, the peels and seeds are placed, and the quince halves are arranged on top, with sugar sprinkled into each cavity. Water and spices are added, ensuring that the water covers the bottom of the pot by about two centimeters.
The pot is covered with a lid and cooked on very low heat for two hours. As a result, the quince turns deep red and becomes soft.
In the next stage, the cooked quince is carefully transferred to a dish intended for frying. The syrup left in the pot is strained and poured over the fruits.
The dish is placed in a preheated oven at 180 degrees and baked for 40-60 minutes. The appearance of caramel glistening and browning on the surface of the dish is a sign of readiness.
The dessert is left in the syrup to cool, which helps the fruit fully absorb the syrup and stabilize its texture. The dish is garnished with cream or clotted cream, crushed nuts, and pomegranate seeds.
Preparing quince dessert is a process that requires patience and time, which is an important part of culinary philosophy. Today, this dish is valued not only in prestigious restaurants in Istanbul but also in family celebrations in Uzbekistan, as an important part of culinary heritage.
In ancient Greece, quince was dedicated to Aphrodite, the goddess of love and marriage.
