Stuffed Zucchini Flowers dish is one of the most popular dishes in the Aegean region of Turkey. Wherever you go in the Aegean region of Turkey; such as Bodrum, Didim, or Çeşme, you can able to find this tasteful dish at all most any restaurant. The locals also love to cook stuffed zucchini flowers when the zucchini season came.
In the Aegean region of Turkey, the zucchini season starts in June and continues until the end of September month. So if you are going to visit the Aegean region of Turkey within these months, do not skip this magnificent taste.
How to clean Zucchini Flowers?
It is necessary to collect the delicate, yellow zucchini flowers that bloom early in the morning before the sun rises. Otherwise, it becomes difficult to clean and fill because the flowers get closed after the sun rises.
However, if you do not have the opportunity to collect them from your own garden and if they are closed when you get them, fill a bowl of water and gently submerge the flowers. This process will help the closed zucchini flowers re-open.
First, gently wash the zucchini flowers under running water, drain, and dry. Carefully tear off the stem and slightly prickly petals. Open the leaves with your fingers and tear off the seed part inside. Because the flower section is the only edible part of the zucchini flower.
Where to eat Stuffed Zucchini Flowers?
Now, I am on vacation in Bodrum city for 10 days and while I was thinking about which dish should I pick for my next post; I thought, the Stuffed Zucchini Flowers dish will be the best pick.
After I decide which dish to write about, I pay a visit to my favorite local restaurant called ‘Kısmet Restaurant‘ in Bodrum city. This restaurant is one of the most famous local restaurants in Bodrum city. Their menu is full of local tastes but when it comes to the Stuffed Zucchini Flowers dish, I think it is their signature dish and for me, it is the best in town.
Stuffed Zucchini Flowers
- 25 zucchini flowers cleaned, washed and drained
- 1 1/2 cup white rice washed and drained
- 2 onions – mid size finely chopped
- 1 tomato peeled and chopped
- 1/3 cup olive oil
- 2 tbsp pine nuts
- 2 tbsp currants
- 2 tbsp dried mint
- 1/2 teaspoon allspice
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/3 cup parsley leaves washed, drained and chopped
- 1/4 cup dill leaves washed, drained and chopped
- 1 cup warm water
Heat 1/3 cup olive oil in a pot and then add onions and cook for 4 minutes.
Add rice and stir for 4 minutes.
Add peeled and finely chopped tomatoes and stir for 2 minutes.
Add pine nuts, currants, dried mint, allspice, black pepper, sugar and salt.
Add 1 cup warm water and cook on low until water is absorbed and then take it off from the heat and let the mix rest for 5 minutes.
Add chopped parsley leaves and dill to the rice mixture and mix all well.
Carefully, fill your zucchini flowers with the rice mixture. Be careful not to overfill them as the rice will expand during cooking. Fold the flowers from top to bottom.
Carefully place your stuffed zucchini flowers side-by-side in a large pot with the folded edge at the bottom.
Add water to the pot so that it reaches about half of the height of the flowers.
Closed the lid and cook for 30 minutes at low heat. When the rice is cooked, your stuffed zucchini flowers are ready.
Tip: Serve with plain yogurt aside or on top.