Cicek dolmasi, stuffed marrow flowers, is most commonly prefered dish for Turkish Cypriots in summer as one may not be able to find any marrow flowers in other seasons.
1 bunch marrow flowers -remove the stems and the pistils from the flowers; wash and dry them by gently pressing onto a towel.
1 tablespoon vegetable oil
75-100 ml water
150 gr rice -washed and drained
1 small onion -finely chopped
2 medium tomatoes -peeled and finely chopped
1 tablespoon olive oil
10-15 leaves of fresh mint -washed and roughly chopped
Mix the stuffing ingredients together except the cooking oil and stuff the flowers carefully by using a small teaspoon. When doing this take care not to tear the flowers, and also fill only 3/4 so that when cooking the rice has enough space to expand.
After stuffing, fold the flower petals in without breaking them. Into a small saucepan, put one tablespoon of cooking oil and place the pan on low heat. Place each flower into the saucepan by standing them next to each other.
Pour 100 ml of water into the pan and bring gently to boil. Cover the saucepan and cook gently on low heat another 20 minutes until all the water has absorbed and the rice is cooked. Serve hot or cold.
Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.