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Monday 18 October 2021
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Quince #Sfargel

quince

Quince is the only member of the genus Cydonia in the family Rosacae (which also contains apples and pears, among other fruits). It is a small decidous tree that bears a pome fruit, similar in appearance to a pear, and bright golden-yellow when mature. Throughout history the cooked fruit has been used as food,

Quince is resistant to frost and requires a cold period below 7 °C to flower properly. The tree is self-fertile; however, its yield can benefit from cross-fertilization. The fruit can be left on the tree to ripen further, which softens the fruit to the point where it can be eaten raw in warmer climates, but should be picked before the first frosts.

In Lebanon, it is called sfarjel and is used to make jam- Mrabba sfarjal, and even marmalade. In Syria, quince is cooked in pomegranate paste (dibs rouman) with shank meat and kebbeh (a Middle Eastern meat pie with burghul and mince meat): this traditional dish is called kibbeh safarjalieh or quince kebbeh.