Kabak Çiçeği Dolması
Aegean Morning Magic with Flowers! Too beautiful appetizer stuffed with pilaf in zucchini flowers
Description
A phantom cold appetizer from the Aegean Sea where yellow zucchini flowers, which open only in early morning, are picked, gently stuffed with a herb and pine nut pilaf without tearing, and simmered in olive oil.
Restaurants serving Kabak Çiçeği Dolması
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Zucchini flowers
- Rice
- Olive oil
- Dill
- Pine nuts
- Lemon
Instructions
- [Authentic Recipe]
- In the early morning before sunrise, pick wide-open yellow zucchini flowers, carefully remove the stamens with tweezers, and wash in cold water without tearing.
- Heat olive oil in a pan, sauté onions and pine nuts, add rice, dill, mint, a pinch of cinnamon, currants, salt, and sugar to par-cook a pilaf (iç).
- Using a teaspoon, stuff the pilaf halfway into the flowers without damaging the petals, and fold the petal tips to close. Arrange in a shallow pot, pour lemon juice and olive oil, steam on low, and chill in the fridge.
Learn more Spice, substitutes, tips
Key spices
Refreshing dill and lemon
Substitutes at Japanese supermarkets
Irreplaceable (Requires zucchini flowers)
Pairing
Chilled White Wine
Trivia
[Hardcore] Because the flowers close and tear easily when the sun rises, farm women pick them before dawn in this 'time-limited' magical dish. An essential jewel on the early summer Aegean table.
Eating tips & etiquette
[Unique Eating] Admire the beautiful flower shape, elegantly cut with a knife and fork as a cold meze, and eat mixed with the olive oil sauce!
Allergen
None