Stuffed Courgette Flowers

Kabak çiçeği dolması

Preparation info

  • Serves


    • Difficulty


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Late spring heralds the arrival of the young courgettes with their pretty pale-green and yellow flowers, both of which Turkish cooks are always eager to stuff. In Istanbul the flowers are often stuffed with a rice and meat mixture, and in parts of Anatolia they are filled with bulgur. This delicately flavoured recipe from Bolu omits meat.


  • 8-10 fresh courgette flowers
  • 6 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon pine nuts
  • 1 tablespoon olive oil and a little butter
  • 2 courgettes, grated and sprinkled with a little salt
  • 4 oz/120 g bulgur
  • 1 tablespoon currants, soaked in water
  • 1 teaspoon kırmızı biber or 1 small red chilli pepper, finely chopped
  • small bunch of parsley, dill and mint, chopped
  • salt and freshly ground black pepper