Stuffed Courgette Flowers in Olive Oil
The Aegean's most delicate dolma: courgette flowers filled with spiced rice and cooked gently.
- Time
- 70 minutes
- Serves
- 4
- Level
- Hard
- Cuisine
- Turkish
Directions
- Carefully remove the yellow organs inside each flower, trying not to tear the petals.
- Rinse the flowers in lightly salted water and drain.
- Soften the onion and pine nuts in half the olive oil; add the rice and stir for 3 minutes.
- Add the currants, tomato, allspice and salt, and cook with half a cup of hot water until absorbed. Stir in the herbs.
- Once cool, put a teaspoonful in each flower and twist the tips closed — do not pack them tightly.
- Arrange the dolma side by side in a wide pan.
- Pour over the remaining oil and lemon juice, add hot water to come halfway up, and set a plate on top.
- Cook over low heat for 30-35 minutes; cool in the pan before serving.
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