Dish

Kotonjata

Quince Cheese

Kotonjata is made by cooking quince fruit with sugar until it becomes a thick, spreadable consistency. The mixture is then poured into molds and left to cool. The resulting spread is sweet and tangy, with a slightly grainy texture. Kotonjata is often served with cheese or as a topping for bread or crackers. It can also be used as a filling for pastries and cakes.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Dessert

Origins and history

Kotonjata has been a traditional dessert in the Balkans and Mediterranean regions for centuries. It is believed to have originated in the Ottoman Empire and spread throughout the region. Quince fruit was highly valued in ancient times for its medicinal properties and was often used to treat digestive problems. Today, kotonjata is a popular dessert in many countries, including Greece, Turkey, and Croatia.

Dietary considerations

Vegetarian, vegan, gluten-free

Variations

There are many variations of kotonjata, depending on the region and the recipe. Some recipes call for the addition of spices, such as cinnamon or cloves, while others use different fruits, such as apples or pears. Some recipes also call for the addition of nuts or raisins.

Presentation and garnishing

Kotonjata can be presented in a decorative jar or mold, with a garnish of fresh fruit or nuts.

Tips & Tricks

To make kotonjata, it is important to use ripe quince fruit that is free from blemishes. The fruit should be cooked slowly over low heat to prevent burning. It is also important to stir the mixture frequently to prevent lumps from forming.