Stuffed Courgette Flowers
Many of you may not have heard of stuffed zucchini flowers before, neither tasted them; they are delicate, beautiful and make for tasty appetizers or an original addition to your meze (variety of small dishes) table. They can be found abundantly in the summer.
- approx. 30 courgette flowers
- 1 1/2 tbsp dried or fresh mint
- 1 sprig parsley
- 1 sprig dill
- 1 teacup medium grain rice
- 2 medium lemons
- 1 cup olive oil
- 1 big onion, grated
- 1 medium courgette, grated
- salt & pepper
- 1 cube vegetable stock (optional)
Put the rice, the grated courgette, the onion, the olive oil, and all the herbs into a basin and mix well.
Squeeze one of the lemons on top, dissolve the stock cube in a little hot water, add and mix well.
Fill them with a small spoonful of the mixture and fold the leaves closed.
When they are all stuffed, put them in a pan; squeeze the juice of the second lemon over them and carefully add a glassful of water and salt.
Cover and simmer gently, until rice is cooked, approximately 20 minutes.