Quince in Olive Oil
A Unique Aegean Mezze with a Touch of Rakı
In Turkish cuisine, quince holds a very special place. It's most commonly known as a dessert — slow-cooked and served with clotted cream — but it also appears in savory dishes, even paired with lamb in traditional clay pot recipes.
In the Aegean region, where olive oil is at the heart of the cuisine, we love to experiment with fruits in savory ways. Thin slices of quince are often enjoyed alongside a glass of Rakı — similar to Ouzo, Arak, or Pastis.
This recipe — Quince in Olive Oil — is a personal creation inspired by that tradition, and it has become one of the most loved dishes in our kitchen.
Ingredients
- 4 quinces (approx. 1.5 kg), chopped into bite-sized cubes
- 1 large (or 2 small) onions, thinly sliced
- 1 tablespoon sugar
- ½ cup fresh fennel, chopped
- 1 tablespoon rakı (or ouzo/pastis alternative)
- 1/3 cup olive oil
- 1 bowl water with: 1 tablespoon flour + 1 sliced lemon
1. Prepare the Quince
- After chopping, place quince pieces in water with flour and lemon.
👉 This prevents browning and removes excess bitterness.
2. Cook the Onions
- Heat olive oil in a pan.
- Add onions and sugar, sauté until lightly caramelized.
3. Add the Quince
- Drain the quince and add to the pan.
- Stir well and let it cook until it begins to sizzle again.
4. Build Flavor
- Add 2 tablespoons of the soaking water.
- After a few minutes, pour in the rakı (or alternative).
- Cook for about 5 minutes.
5. Finish the Dish
- Add chopped fennel.
- Cover and cook for another 5 minutes.
- Let it cool before serving.
Serving Suggestion
Serve at room temperature as part of a mezze table, ideally with:
- Fresh bread
- Other olive oil dishes
- A glass of rakı or similar anise-flavored drink
Why This Recipe Stands Out
- A rare savory quince recipe
- Perfect balance of sweet, tangy, and aromatic flavors
- Deeply rooted in Aegean culinary traditions
- Ideal for mezze and sharing
A surprising combination that captures the spirit of the Aegean — fresh, bold, and unforgettable. Afiyet olsun!