Ayva Kalyesi
400 grams of mutton
2 tablespoons (heaped) butter
3 pieces of quince
1 tablespoon molasses
2 cups of warm water
1 teaspoon salt
Peel, sort and slice the quinces. Soak them in lemon water.
Cut the meat into cubes, put it in a pot and roast it.
Put the butter in a separate pan, when it melts, add the quinces and sauté until they change color.
Mix the molasses and water to get a homogeneous mixture. Add it to the cooked meat and cook until the water is absorbed.
Add the quinces cooked in butter to the meat, season with salt and leave to cook for another 10 minutes to blend the flavors. Enjoy your meal.
