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Squash Blossoms with Olive Oil

Sample Dishes from Turkish Cuisine

Squash Blossoms with Olive Oil (Kabak Çiçeği Dolması)

Onion6 large size600 gr
Olive Oil3/4 cup150 gr
Pinenut2 tablespoon20 gr
Rice1 1/3 cup240 gr
Tomatoe2 medium size250 gr
Salt2 teaspoon12 gr
Sugar1 teaspoon4 gr
Water (warm)2 cup400 gr
Currant2 tablespoon20 gr
Parsley 1 small bunch40 gr
Dill1 bunch40 gr
Cinnamon3/4 teaspoon1.5 gr
Black Pepper3/4 teaspoon1.5 gr
Allspice1/2 teaspoon1 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.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy442 cal
Protein5,4 g
Fat27,4 g
Carbohydrates45,4 g
Calcium60 mg
Iron2,12 mg
Phosphorus113 mg
Zinc2 mg
Sodium766 mg
Vitamin A1186 iu
Thiamine0,12 mg
Riboflavin0,08 mg
Niacin1,41 mg
Vitamin C15 mg
Cholesterol0 mg

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.