Stuffed Courgette Flowers
10-12 Courgette Flowers
60ml of Water
For the filling:
100gr rinsed and drained Rice
1 chopped medium Onion
1 tablespoon of Currants
1 tablespoon of Pine Nuts
½ tablespoon of chopped Mint
½ tablespoon of chopped Dill
½ teaspoon of Cinnamon
2½ tablespoons of Sugar
60ml Extra Virgin Olive Oil
180ml of Water
Pinch of Salt
How to prepare
Heat the oil in a pan and lightly fry the onions for 10 minutes.
Stir in the rice, sugar and salt, cover, turn the heat to very low and cook until the rice is almost transparent.
Add the remaining filling ingredients with 180ml of water and cook until the water has evaporated stirring occasionally.
When ready set aside to cool down.
Fill a bowl with cold water soak the flowers, remove and place on a towel.
Use a teaspoon to gently fill the flowers with the filling mixture taking care not to damage the petals.
Place a small plate upside down in a medium pan and line the flowers on top side by side.
Pour 180ml of water into the side of the pan, cover and cook on a medium low heat until almost all the water has evaporated.
Allow them to cool before placing on a serving plate and serve with lemon wedges.
These are best eaten chilled or at room temperature.
The Turkish name for this dish is Zeytinyağlı Kabak Çiçeği Dolması