Sample Dishes from Turkish Cuisine
Blossoms with Olive Oil (Kabak Çiçeği Dolması)
|Onion||6 large size||600 gr|
|Olive Oil||3/4 cup||150 gr|
|Pinenut||2 tablespoon||20 gr|
|Rice||1 1/3 cup||240 gr|
|Tomatoe||2 medium size||250 gr|
|Salt||2 teaspoon||12 gr|
|Sugar||1 teaspoon||4 gr|
|Water (warm)||2 cup||400 gr|
|Currant||2 tablespoon||20 gr|
|Parsley ||1 small bunch||40 gr|
|Dill||1 bunch||40 gr|
|Cinnamon||3/4 teaspoon||1.5 gr|
|Black Pepper||3/4 teaspoon||1.5 gr|
|Allspice||1/2 teaspoon||1 gr|
|Pumpkin flower||- -||1 kg|
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.
(in approximately one serving)
|Vitamin A||1186 iu|
|Vitamin C||15 mg|
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.