I truly believe that the mediterranean region is blessed; at least when it comes to food:-) There is a recipe for every edible ingredient and most of them has unforgettable taste. This flowers are difficult to find but whoever has access, must try at least once.
There is not an exact recipe for this dish, since it depends on the amount of the blossoms you can find. But the rice is the main ingredient and you can start by measuring 1/2 tablespoon short grain rice per flower. A medium onion and a large tomato are enough for about 10 flowers. Dice them and mix with the rice. Add half a bunch of chopped mint and parsley, 1 tablespoon each pinenuts and dried currants. 1/2 tablespoon sugar, a pinch of cinnamon, salt and freshly ground blackpepper are other ingredients. The main difference with any other vegetable stuffing is that you should add some crumbled feta cheese to this mixture. It gives a unique flavour to the dish. Consider to reduce the amount of salt due to the salty taste of feta. Around 100ml of extra virgin olive oil should be added to the stuffing, mix well and fill the flowers which you have washed and dried partly.
Carefully open each one and try to fill the bottom first. Press down each leaf to the bottom of the opposite one. This will help flowers to stay intact during cooking. I used two of the courgettes which (of course) come together with the flowers, on the bottom of the pan. Sliced lenghtwise and placed side by side to make a "bed" for the delicate flower dolmas. You can also add sliced carrots as I did. They will absorb the taste of the dish and will make a nice garnish for the plate. Place the flowers on top of this bed and add water only to cover the bottom of the pan. When it boils, reduce the heat to the minimum and cook until the rice cooks throughly. Chopped vegetables inside the stuffing will release juices, so on low heat, no other liquid is necessary. Let them cool in the pan, do not try to serve them hot. Their thin skin may brake off. Serve lukewarm or cold, preferably with green salad and a good quality white wine. Afiyet olsun!
I thank you for your appreciation Paz. It is my pleasure to write these dishes..well of course to eat too :-)
Hi Tülin, good to see you back on blogging ! The chocolate-or-not chocolate-cake looks and sounds delicious, and you are right that such cravings are just normal ;-) I will try to find such courgette flowers, I once stuffed some with trout mousse but your recipe seems to be a treat as well. Hugs, angelika