Squash Blossoms with Olive Oil

Sample Dishes from Turkish Cuisine

Squash Blossoms with Olive Oil (Kabak Çiçeği Dolması)

Preparation

Pick squash blossoms when in bloom early in the morning. Wash and remove stems and thorny tips. Set aside. Combine finely chopped onions and pinenuts in a saucepan. Add oil. Saute covered for 20 minutes or until onions are tender, stirring occasionally. Stir in rinsed and drained rice; mix well. Saute for 3-4 minutes, stirnng again. Add minced tomatoes, salt, sugar and hot water; stir. Sprinkle currants over. Cover and simmer for 10-15 minutes; drain. Remove from heat. Let stand covered for 10 minutes. Stir in fınely chopped parsley and dill. Season with spices. Toss slightly. Fill squash blossoms with filling. Bring tips together. Spread stems of parsley and dill on bottom of a shallow saucepan. Arrange stuffed blossoms in saucepan. Add hot water. Cover and simmer for, 30 minutes or until rice is tender. Remove from heat. Serve hot or cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

This dish is prepared in the Aegean and Central regions as well as in Cyprus. Some people use bulgur instead of rice or both as a mixture. It is eaten with plain or garlic-yogurt mixture, for lunch or supper after soup.