Stuffed squash blossoms are one of the indispensable delicacies of Turkish, Greek, and Cypriot cuisines. Stuffed squash blossoms; although it varies depending on the region, it is usually made from squash blossoms picked in July, early in the morning in the Aegean and Mediterranean areas. The reason why the flowers are picked in the morning is that they need to be picked before it’s too hot in the afternoon, so they don’t dry out. In addition, squash blossoms are also very good for health because they contain vitamins B1 and C, potassium, phosphorus, zinc, starch, and protein minerals.
Squash Blossoms strengthens immunity thanks to the vitamin C contained in it. When consumed regularly; It supports colds, eye and heart health, bone structure, and digestive system.
This vegetable, which is rich in fiber, is also very good for stomach health. It increases fertility and sexual potency.
20-25 pieces of squash blossoms
1 tbsp olive oil
1½ cups rice
½ cup of hot water
½ tbsp dried peppermint
1 tsp salt
1 tsp black pepper
Dill to taste
Dice the onions. Grate the tomatoes. Chop the dill (if you're using it).
Gently remove the green pieces on the tips of the squash blossoms. Try not to damage the leaves and remove the yellow parts inside of the flowers.
Put olive oil in a large pot and add the diced onions. Cook, stirring occasionally until onions are translucent, about 5 minutes.
Wash the rice until the water is clear then add to the pot. Add the tomatoes, black pepper, salt, dried peppermint, and hot water to the pot and cook on low heat until the water is evaporated.
If you're using the dill, add the dill. Gently fill the flowers with the mix you prepared. After you stuff the flowers, fold the tips inward carefully and lay them in a pot with folded parts at the bottom.
Add a little bit of olive oil and fill with water until half the pot is full. Cook on low heat for 30 minutes. Serve as hot or cold.