Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, June 10, 2011

Stuffed Zucchini Flowers

(Zeytinyağlı Kabak Çiçeği Dolması - Aegean Region)

Stuffed Zucchini Flowers
10-11 Zucchini Flowers
1/4 cup water


1/2 cup rice, washed and drained
1 medium sized onion, chopped
1 tbsp currants
1 tbsp pine nuts
1/2 tbsp mint
1/2 tbsp dill, chopped
1/2 tsp cinnamon
1/4 cup extra virgin olive oil
2 1/2 tbsp sugar
3/4 cup water

Saute the onions with the oil for about 10 minutes in a medium-sized pot. Then add the rice, sugar and salt, stir and cover the lid. Cook on very low heat until the rice looks see through. Then add rest of the filling ingredients with 3/4 cup a cup water. Stir occasionally on low heat. Cook until all the water evaporates and put aside.

Fill the cold water in a bowl. Soak the flowers into the cold water. Remove and place them on the towel.

Gently fill the flowers with the filling using a teaspoon. Don't harm the pedals. In a medium sized pot, put small plate upside down. Line up all the flowers on the plate side by side. Pour 3/4 cup water from the side of the pot. Cover and cook until most of the water evaporates on medium-low heat.

Let it cool down first. Then, place it in a serving dish. Serve the Stuffed Zucchini Flowers at room temperature or chilled with lemon wedges.



At 7:17 PM, Anonymous Anonymous said...

Hi Binnur,

I had kabak cicegi dolmasi at Bodrum during the Summer. It is a delicious appetizer from the Aegean region. However, I know that the kabak cicegi is difficult to clean. So, do you have any ideas on how to clean them before cooking? Also, where can I buy in the U.S.?

I also want to try making some Ekmek Kadayifi at home, if you could possibly post the recipe?

Thank you

At 10:03 AM, Blogger Binnur said...

Actually, it is not that difficult to clean:) As I pointed in the recipe; "Fill the cold water in a bowl. Soak the flowers into the cold water. Remove and place them on the towel."
I live in Toronto so I would suggest that you go to a local farm where they grow zucchini:)
The zucchini flowers I use are from my friend's backyard:)

At 9:08 AM, Anonymous tasteofbeirut said...

We had a lot of zucchini flowers last summer and I had stuffed them mainly with cheeses; thanks to you I will be trying a new recipe next time I get a hold of some!


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