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6.07.2022 Çarşamba  
 
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STUFFED COURGETTE FLOWERS <<< Geri Dön  
 

NAME                 :STUFFED COURGETTE FLOWERS (SERVES 6)
CHAPTER           :VEGETABLE DISHES WITHOUT MEAT
SOURCE             :GÖKÇEN ADAR
COURSE             :STARTER, SNACK OR MEZE
 
INGREDIENTS
 
30 fresh courgette flowers ( open and picked early in the morning)
30 tsp rice
6 medium onions - grated
2 tomatoes - grated
1 tbs chopped basil
1 tsp black pepper
100ml olive oil
2 tbs. Mint
2 tbs sugar
1 lemon
1 tsp salt
 
METHOD
  1. Break off the pistils (inner stamen) being careful not to tear the flowers. Blow off any tiny insects that may be lurking in the flowers. Gently rinse the flowers and leave to drain in a colander.
  2. Heat the olive oil in a saucepan on a medium heat.
  3. Add the onions and stir until softened and golden.  Add the tomatoes and sugar.
  4. Stir the onions and tomatoes until the liquid released from the tomatoes has evaporated.
  5. Add the rinsed rice, salt, pepper,basil and mint and combine well. Leave the filling to cool.
  6. Spoon the filling into the flowers. Do not overfill. Fold the three petals inwards over the filling and place the stuffed flowers folded- side down in a buttered saucepan. 
  7. To the saucepan add 100ml hot water. Bring to the boil on a medium heat with the lid on.
  8. Reduce the heat and leave to simmer.
  9. If the liquid reduces too much add each time 100ml hot water. Do not add more.
  10. When cooked drizzle over lemon juice. Leave to cool.
  11. Transfer to a serving dish and serve warm.
 
AUTHOR’S NOTE
  1. Results are better if the stuffed flowers are steamed.
  2. If desired 75ml olive oil can be drizzled over the final dish.
  3. Cummin, red chilli powder and/or parsley can also be added to the filling.
 

 
 
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