Kabak çiçeği dolması – stuffed zucchini flowers

Kabak çiçeği dolması – stuffed zucchini flowers

Many of us have had dolmades – those flavour-packed little numbers wrapped with grape leaves. But have you tried these Turkish kabak çiçeği dolması where the rice filling is stuffed into zucchini or pumpkin flowers?

Zucchini flowers

Not that they’re exclusive to Turkey, mind you, as neighbouring Greece does them, as well.

kabak çiçeği dolması - cretan stuffed zucchini flowers

Neighbours with good taste, I say!

Kabak çiçeği dolması {Cretan stuffed zucchini flowers}

Regular old dolmades may be delicious, but when it comes to looks, they’re not exactly the prettiest things. That’s why I was drawn to the zucchini flowers.

These guys are the perfect addition to any Mediterranean-style platter of appetisers. Surrounded by glistening olives, hunks of feta cheese, fresh bread, cured meats and olive oil – they’re bound to impress anyone you present them with.

Kabak çiçeği dolması {Cretan stuffed zucchini flowers}

Biting into the soft flowers conjures images of the sparkling Mediterranean with its rocky coastlines and turquoise bays and coves.

Well, that’s where my imagination takes me, anyway.

Sigh.

Adapted from here.

Kabak çiçeği dolması {Cretan stuffed zucchini flowers}

 

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Kabak çiçeği dolması - stuffed zucchini flowers
These kabak çiçeği dolması are a different take on dolmades, and they're so much prettier.
kabak çiçeği dolması - cretan stuffed zucchini flowers
Course Starters
Cuisine Cretan, Turkish
Servings
pieces
Ingredients
Course Starters
Cuisine Cretan, Turkish
Servings
pieces
Ingredients
kabak çiçeği dolması - cretan stuffed zucchini flowers
Instructions
  1. Purée the onion and garlic. Heat the oil in a large saucepan over medium-high heat. Add the onion-garlic purée and cook, stirring, for 10 minutes. Add the tomato and cook for a further 5 minutes.
  2. Add the rice, pul biber, pepper, salt, lemon juice and zest. Stir well and set aside to cool.
  3. Stuff each zucchini flower with the rice filling, then gently fold over the petals one by one to enclose. Repeat until they're all filled, lay them into a large skillet in a single layer. Pour over the lemon juice (from ½ lemon), virgin olive oil and water.
  4. Cover the skillet and cook over a very low heat for about 30 minutes. Allow to cool before attempting to remove from the skillet as they can fall apart if lifted when hot.
  5. Serve warm or cold, garnished with toasted cumin seeds and pomegranate molasses, if you wish.
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