Squash blossom

Lore & Background

Squash blossoms are frequently stuffed and cooked in Southeast European and Middle Eastern cuisines. In Greece the dish is called Kolokythoanthoi, and in Turkey Kabak çiçeği dolması. Stuffing often includes soft cheese like ricotta, reminiscent of the Ancient Greek dish thrion. In Turkey and Greece, blossoms are also stuffed with rice, meat, and spices; the meat version is served hot, while the meatless version with olive oil, rice, and spices is served cold as a meze with ouzo or rakı. The dish is especially popular in coastal regions of Greece and Turkey. Both Turkish and Greek Cypriots cook stuffed blossoms similarly; the Cypriot Greek name is kolokythoanthoi or kolokythoanthoi me yiaourti.

Reader's Guide

Squash blossoms hold significance across multiple culinary traditions. In most regions of Italy and parts of Catalonia, they are frequently made into fritters. In Mexican cuisine, especially Central Mexico, squash blossom (flor de calabaza) is widely used in soups and as a filling for quesadillas, traditionally paired with epazote, an herb that enhances their flavor. The use of squash blossoms in Mexican dishes dates back to pre-Hispanic indigenous culture. Their subtle flavor, reminiscent of young zucchinis, and perishable nature make them a seasonal delicacy. The practice of harvesting only male flowers to allow fruit production reflects a sustainable approach to using the plant. Their presence in ancient Greek, Turkish, and pre-Hispanic cuisines underscores a long history of culinary use across continents.

Did You Know?

• Squash blossoms are called courgette flowers in Great Britain.
• In Greek cuisine, stuffed squash blossoms are called Kolokythoanthoi.
• In Mexican cuisine, squash blossoms are traditionally paired with epazote, an herb that enhances their flavor.