Food Week - Day 4 - Tales from Turkey

Edited BY

G P Kennedy

Stuffed Courgette Flowers

Gul – Istanbul, Turkey

 

 We’ve been at home almost three months now. We consider ourselves as healthy eaters and our fridge is usually stocked with fresh foods but it is hasn’t been easy to keep it like that since the pandemic started. Instead of going to local markets for fresh fruit and veg, we began online grocery shopping we’ve never done before. In addition, cooking became more creative and Mike had to work with what we have at home.

 

 Dining out is a distant memory now as we are eating all meals at home. I must admit that I am terrible at cooking unlike typical a Turkish wife. Luckily, Mike, my husband always loved to cook but now more than ever, he’s more productive, and he has lots of time on his hands so good way to pass the time.

 

 My husband also bakes bread obsessively. I think working with the dough is calming and sort of meditative for him.

 

All the bread

 Unfortunately, I need the comfort that I get from the food right now. During lockdown also my sister cooked great comfort food when we need something to lighten up. A moment on the lips forever on the hips! We’ll be at our summer place until the late autumn so I need to change my eating habits and start exercising and stick to it.

 

 I want to give the recipe of my favorite dish, stuffed courgette flowers. Actually, this could be the only dish I can cook. Years ago, when I was working as an editor, I’ve been asked to write a cookbook with new recipes. I told my boss that I can’t even cook and the recipes wouldn’t be accurate but he insisted. I was young and inexperienced, had no power to say no. In the end, it looked fab with shiny photos and fake recipes. I had to call all my friends & family to say not to buy that book! I still regret doing it.

 

 But this recipe works believe me.

 

Stuffed courgette (zucchini) flowers:

25-30 courgette flowers

1 cup of olive oil

2 onions, chopped finely

1 tomato (finely chopped)

fresh mint (chopped)

one lemon juice

½ glass of rice, I use very similar to risotto rice – short grain

1 glass of warm water

 

Preparation:

 Gently open up each flower and remove the statement (usually green colour) if there is one. Wash them.

Courgette flowers - it's what's for dinner

Mix the chopped - onions, tomato, mint, and add rice, half of olive oil & half of lemon juice plus some seasoning, salt and pepper.

 

 To stuff the flowers; Place a spoonful of fling inside carefully. Close the flower, twist to close the top.

 

 Place the stuffed flowers side by side in the pot. When all done, pour over the rest of olive oil, a glass of warm water and half of lemon juice into the pot. 

Looks tasty

A tip for you; cover flowers with a plate upside down so the dolmades won’t be moving around. Bring to the boil then reduce the heat. It should cook 30 minutes. It is perfect for summer lunches.