The Turkish Take on Edible Flowers

Tuesday August 14, 2012

By Elizabeth Taviloglu, Guide for Turkish Food

Are you an edible flowers connoisseur? Then try this Turkish recipe for stuffed squash flowers.

It's a perfect example of Turkish "meze," or starters, characteristic of the Aegean region of Turkey.

Nore On Turkish Regional Cuisine.

Stuffed squash flowers are a delicacy with a light, nutty flavor. They look so beautiful on the plate, you'll be sure to wow your family and company, too.

The best stuffed flowers, or "dolma" I've ever tasted were served on a boat off in a deserted cove just down the coast from Bodrum, Turkey. Our chefs, a husband and wife from a nearby village, explained how they pick the squash flowers from their fields daily and cook their "dolma" within hours of picking.

If you grow squash in your garden, this recipe is perfect for you. If you're not a gardener, don't worry. You can also find squash flowers at many farm markets and specialty green grocers.

Like other stuffed and wrapped vegetable dishes characteristic of Turkish cuisine, stuffed squash flowers are as delicious as they are tricky to prepare. The flowers are delicate and must be handled with great care.

Once your fingers get used to stuffing, I hope you'll want to prepare this lovely dish again and again. I certainly do!

Edible Flowers Recipes

Guide to Edible Flowers

Photo © Elizabeth Taviloglu, 2012

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