Zucchini blossoms stuffed with bulgur
Active time: 90 min
Total time: 90 min
20-25 zucchini blossoms
1 cup olive oil
3 cloves garlic, minced
1 cup grated zucchini (1-2 zucchini)
1 cup bulgur (cracked wheat)
1/2-1 tsp fresh chili pepper, or 1/3-1/2 tsp dried red pepper flakes
1 1/2 cups water
3 sprigs chopped fresh mint
1 bunch chopped fresh dill
sea salt and freshly ground pepper
1/2 cup pine nuts (optional)
2/3 cup raisins (optional)
3 cups strained plain yogurt
Finely chop the fresh dill and mint.
Chop the onion and scallions in brunoise.
Grate the zucchini.
Preheat the oven to 375° F.
In a deep skillet, heat half the oil over medium heat and sauté the onion, scallions, and garlic until soft (about 5 minutes).
Add the zucchini, bulgur, raisins, chili pepper, and 1 cup water. Reduce the heat and simmer for 10 minutes
Add a little more water if all is absorbed. Turn off the heat and add the pine nuts, mint, and dill to the stuffing.
Season with salt, stir, and taste. Add more salt and pepper if needed.
Using a spoon, carefully stuff each blossom. Fold the top over and place on their sides, very closely together, in an earthenware casserole.
Pour in the remaining olive oil and 1/2 cup water. Cover the dish and place in the oven. Bake for about 1 hour, checking periodically to see if a little more water is needed, until most of the liquid has been absorbed.
Serve hot or cold, accompanied by yogurt.
Recipe taken from Aglaia Kremezi's book "The Foods of Greece".
Buy the blossoms early in the morning from your local open market