The feast of flavors - Tender beef with fried quince
24 October, 2015
The feast of flavors - Tender beef with fried quince
It is no surprise that fruits go well with different kinds of meat. Strange as it may sound, quince, apple, dried plum or raisins have been actively used in Georgian cuisine. Duck meat, lamb and even goat flesh have been cooked with quince, since this fruit that grows in Georgia has a very specific flavor. Here we present to you a rather modern version of a traditional Georgian dish. We use beef instead of lamb to make the dish lighter,
yet it is up to your taste which one you prefer.

Ingredients:


1kg of beef or lamb
Four quinces
2 onions
White wine
Oil
Cinnamon to taste
Salt, pepper to taste

Preparation:

Cut meat into cubes and fry over high heat in oil on both sides for few minutes until well browned. Add sliced onion rings and gently chopped garlic to the pan and mix well. Remove the mixture from the pan when onions become translucent. Peel the quinces, cut it into wedges or thick slices and fry them in the same pan for five minutes. Add one table spoon of honey and a little bit of white wine in the pan and mix up. Place meat and quinces in a clay pot, add salt, pepper and a little bit of cinnamon to your taste. If you don’t have a pot you can place them in an aluminum foil instead. Cover with lid and let the mixture cook in the oven at 160-170 degrees for one hour. When the meat is soft and tender the meal is ready.

Photo courtesy of Marani

Related recipe:

Roasted chicken with blackberry sauce – A taste to remember
Print
Other Stories
Georgian Cuisine Festival held in Hamburg, Germany
Khinkali, Mtsvadi and Khachapuri are the most famous words about the Georgian cuisine.
TasteAtlas about Georgian dishes – Part 5
The website TasteAtlas which provides tourists and people interested in traditional cuisine with a wide range of dishes from different parts of the world.
TasteAtlas about Georgian dishes – Part 4
Georgia includes regions of the different climate, which produce many different fruits or food.
Traditional dishes from the Mountainous Regions of Georgia
The mountainous regions of Georgia preserve the oldest recipes for their traditional dishes.
TasteAtlas about Georgian dishes – Part 3
The website TasteAtlas which provides tourists and people interested in traditional cuisine with a wide range of dishes from different parts of the world.
TasteAtlas about Georgian dishes – Part 2
The website TasteAtlas which provides tourists and people interested in traditional cuisine with a wide range of dishes from different parts of the world.
TasteAtlas about Georgian dishes – Part 1
Georgia offers a whole range of local dishes. Georgian cuisine has been shaped by different cultures
Bozbashi – famous Georgian meal
Bozbashi is a Georgian hot meal. Each region of Georgia has its own way of cooking Bozbashi.
How to prepare a delicious bun with mayonnaise
There are many ways of cooking buns all over the world. Some of the Georgians knead dough with mayonnaise without oil or margarine.
How to prepare calf ribs in pineapple sauce
Sometimes, by using a combination of bitter and sweet ingredients one may get a delicious dish. Today we explore how to prepare calf ribs with spices and pineapple sauce.
Meskheti filled Pastry
Meskheti is the south-west region of Georgia. Meskheti people cook delicious pastry.
Discover the Kakhetian Cuisine
Autumn is just around the corner and thus the time of harvest is getting closer, especially of grapes.
Georgian cuisine by The Dish – Part 3
Here are a number of other Georgian foods that the presenters of the podcast The Dish recommend you to taste in Georgia:
Georgian cuisine by “The Dish” – Part 2
The podcast The Dish tell the listeners about the history of Georgian cuisine and the meals everyone should taste in Georgia. The Georgians have been ruled by Greeks, Romans, Iranians, Arabs, Byzantians, Mongolians, Ottomans, and Russians.
Georgian cuisine by “The Dish” – Part 1
The podcast “The Dish” talks about Georgian dishes as well as the history of the country. Georgian cuisine has been shaped by different cultures such as ancient Greek and Roman, middle eastern Turkish,central Asian, Mongolian, Russian and Indian influences.
Humus with white beans and ginger
Beans is very popular in Georgia. one of the main dishes in Georgia, especially in the western part of the country is Lobio or beans.
The Independent names Georgian wine among the best eastern European wines
Georgia is becoming more and more famous for its wine. Recently, The Independent published an article about Eastern European wines.
Delicious Veggie Pasta
The Café Piatto offers its guest delicious dishes. Here is the veggie pasta recipe cooked by the chef at the café. The dish is popular amonst vegetarians.
Fried beef liver in pomegranate juice
Locals in the Samegrelo region (in the west part of Georgia) cook beef liver in pomegranate juice.
Georgian Chvishtari with Ajika
Chvishtari is a Georgian cornbread with cheese. It originates from Svaneti, the mountainous region of Georgia.
Chicken liver with ajika and satureja
Megrelian cuisine (from Samegrelo, in the western part of Georgia) is distinguished by its spicy meals.
Kupati in Saperavi wine
Each region in Georgia has its special cuisine. Kupati is a dish common in the western part of Georgia, Samegrelo.
Pkhali of New Cabbage
Pkhali is a traditional Georgian dish of chopped and minced vegetables, made of cabbage, eggplant, spinach, beans, beets and combined with ground walnuts, vinegar, onions, garlic, and herbs. In this article the receipt of Cabbage Pkhali is suggested.
Detailed recipe how to cook the Adjarian khachapuri
Khachapuri is a popular Georgian dish made of cheese and dough. Adjarians have their own way of cooking Khachapuri.
Fish in walnut sauce (Satsivi)
Satsivi is a food paste in Georgian cuisine made primarily from walnuts and is used in various recipes.
PHOTO OF THE DAY
Exchange Rates
GEL Exchange Rate
Convertor
06.11.2018
07.11.2018
USD
1
USD
2.7383
2.7524
EUR
1
EUR
3.1162
3.1386
GBP
1
GBP
3.5628
3.5864
RUB
100
RUB
4.1226
4.1712
750ml
Kvevri
Zangaura  / 2015
19.90
750ml
Red Semi-Sweet
Schuchmann Wines  / 2015
23.95
750ml
White Dry
None  / 2016
18.30
Other Stories
Now everyone knows Khachapuri, popular cheese bread from Georgia, that has become a must dish in New York city.
There are several symbols that have become a part of Orthodox Easter celebration. Eggs dyed in red, frequently served on the wheat planted at home
Symbols of Easter and life itself, red eggs are one of the main attributes of the Easter table. They are dyed on Good Friday, the color representing
Georgian food and trademarks such as khachapuri, cheese bread, khinkali, meat dumplings, nigvziani badrijani, eggplant rolls with walnut
Extremely delicious cheese bread Adjaruli Khachapuri from Georgia’s mountainous Adjara Region
Anthony Bourdain is well-known in the US for his Emmy-winning travel show “Parts Unknown,” on CNN. One of the last episodes was dedicated to Georgia.
Popular Georgian cheese bread Adrajuli khachapuri has been spotlighted by world-famous website Culture Trip.
Combining wine and cheese is an unquenchable subject and it is being discussed by many gourmets and experts around the world.
Adjarian dishes are an integral part of Georgian cuisine and its culture.
All regions of Georgia stand out for their local delicious dishes and they make up the entire Georgian cuisine