On these hot days of the summer, we want to cheer up your table with a light olive oil dish. The dish, stuffed zucchini flowers, is a candidate to be one of Bodrum's favourite foods, among the olive oil dishes. The pumpkin flower that opens in May in Bodrum can be found until the end of summer. Aunty Saniye from Gurece village is with us once more on this issue of our magazine and will show us her talent with stuffed zucchini flowers this time.

Ingredients (for six persons)

60-70 pieces of zucchini flowers

½ kilo of rice

2 onions

1 bunch of fresh parsley

1 bunch of dill

1 bunch of fresh mint

2 or 3 tomatoes

½ glass of olive oil

1 teaspoon of salt


Zucchini flowers should be collected from the branch early in the morning. As the weather warms up, the flowers shrink and close, its a must to collect them early in the morning. Meanwhile, thoroughly wash the rice for the mixture; strain and place in a container. Finely chop onions and tomatoes. Chop the dill, parsley and fresh mint, add to the mixture with 1 teaspoon of salt and olive oil and stir.

Before washing the zucchini flowers, extract the greens called “nails”, which are located at the tip of the flowers. Immerse the flowers in a container that is filled with water, clean them thoroughly. Fill the mixture into the zucchini flowers (not more than a half) using a teaspoon. After filling the flowers, bend the rising tips of the flowers, close them and place them on the pot side by side. After placing all the flowers in the pot, pour some water and cook them over a medium heat for half an hour.

After half an hour, place your cooked stuffed zucchini flowers on a serving tray. Bon Appetite...