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Stuffed Apples with Olive Oil - Traditional Turkish Recipes
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Stuffed Apples with Olive Oil
Serves 4 people
25 minutes over medium heat.
4 medium green apples,
180g rice,
1 large onion,
2 tablespoons olive oil,
Juice of 1 lemon,
120ml hot water,
1 tablespoon pine nuts,
2 teaspoons of currants,
Handful of parsley,
8 sprigs of mint,
1 teaspoon of granulated sugar,
1 teaspoon salt,
For the topping:
2 tablespoons olive oil,
240ml hot water.
Tips: Take care not to remove too much apple when hollowing out the inside. Leave a thick rind otherwise the apples will come apart during cooking and the filling will spill out. As the apples don't take long to cook, keep them on a low to medium heat, checking at intervals to make sure they only cook until the apple skin has darkened.
Stuffed Apples with Olive Oil
Give the apples a good wash in water, then remove the stalks. Slice off the tops and set aside to use later as lids. Use a corer to scrape out the inner part of the apple and remove the seeds. To prevent the insides of the apples discolouring, rub them with the juice of half a lemon.
To prepare the filling, dice the onion and finely chop the parsley and mint.
Heat 2 tablespoons of olive oil in a small pan. Add the chopped onion and cook until golden. Add 1 tablespoon of pine nuts, 1 teaspoon sugar, 1 teaspoon salt, 2 teaspoons of washed and drained raisins and continue to cook for about 5 minutes.
Rinse the rice until the water runs clear . Then drain and stir into the onion mixture. Add the remaining juice of 1/2 a lemon and 120 ml hot water. Continue cooking over medium heat until the rice has absorbed the water.
Remove the mixture from the heat. Stir in the chopped mint and parsley. Then fill the apples with the mixture and place the lids on top.
Place the stuffed apples upright side-by-side in a medium-sized saucepan. Pour over 2 tablespoons of olive oil and add 240ml hot water. Cover the pan and cook over medium heat for 10-15 minutes. After cooking, leave to cool before serving.
Serves 4 people
25 minutes over medium heat.
4 medium green apples,
180g rice,
1 large onion,
2 tablespoons olive oil,
Juice of 1 lemon,
120ml hot water,
1 tablespoon pine nuts,
2 teaspoons of currants,
Handful of parsley,
8 sprigs of mint,
1 teaspoon of granulated sugar,
1 teaspoon salt,
For the topping:
2 tablespoons olive oil,
240ml hot water.
Tips: Take care not to remove too much apple when hollowing out the inside. Leave a thick rind otherwise the apples will come apart during cooking and the filling will spill out. As the apples don't take long to cook, keep them on a low to medium heat, checking at intervals to make sure they only cook until the apple skin has darkened.
Stuffed Apples with Olive Oil
Give the apples a good wash in water, then remove the stalks. Slice off the tops and set aside to use later as lids. Use a corer to scrape out the inner part of the apple and remove the seeds. To prevent the insides of the apples discolouring, rub them with the juice of half a lemon.
To prepare the filling, dice the onion and finely chop the parsley and mint.
Heat 2 tablespoons of olive oil in a small pan. Add the chopped onion and cook until golden. Add 1 tablespoon of pine nuts, 1 teaspoon sugar, 1 teaspoon salt, 2 teaspoons of washed and drained raisins and continue to cook for about 5 minutes.
Rinse the rice until the water runs clear . Then drain and stir into the onion mixture. Add the remaining juice of 1/2 a lemon and 120 ml hot water. Continue cooking over medium heat until the rice has absorbed the water.
Remove the mixture from the heat. Stir in the chopped mint and parsley. Then fill the apples with the mixture and place the lids on top.
Place the stuffed apples upright side-by-side in a medium-sized saucepan. Pour over 2 tablespoons of olive oil and add 240ml hot water. Cover the pan and cook over medium heat for 10-15 minutes. After cooking, leave to cool before serving.
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Stuffed Apples with Olive Oil - Traditional Turkish Recipes
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