Kabak Çiçeği Dolması

Stuffed Squash Blossoms

15-20 Zucchini or Squash Blossoms*
¾ c. Ricotta Cheese
4 oz. Hellim (or Halloumi) Cheese, grated
7 Leaves Fresh Basil, chopped
2 T. Walnuts, chopped
2 T. Olive Oil
Sea Salt

* This is a delicious appetizer which is especially fun to make in July or August when there are so many Zucchini or Squash from the garden you don’t know what to do with them all! I waited to make this until late afternoon so my blooms were all closed which meant they were harder to work with and I couldn’t stuff as much inside. The next morning I noticed the blooms were all open wide and I could’ve gotten much fatter stuffed blossoms. No worries, it’s easy enough to make again the next day! All of that to say, the amount that you stuff inside the blossoms is totally up to you. There isn’t a right or wrong with this dish. I made small, skinny stuffed blossoms the first time and everyone still loved them!

Blanch the Zucchini or Squash Blossoms in boiling water for 2-3 minutes. Then place in ice water immediately. Once Blossoms are no longer hot to the touch, remove and place on a paper towel to dry.
Mix the Ricotta Cheese, grated Hellim Cheese, Walnuts and Basil in a bowl. Set aside.
Open the cooled petals of the Zucchini or Squash Blossoms by hand and, with the help of a teaspoon, take out the middle part carefully.
Stuff the Blossoms with the cheese mixture and gently close their ends. Place stuffed Blossoms on a lined baking tray.
Bake them for 3 minutes in an oven preheated to 350^oF.
Immediately after removing from oven, sprinkle with Olive Oil and Sea Salt.
Allow to cool slightly then serve.

Finding some blossoms in the garden