Zucchini blossoms stuffed with bulgur
Aglaia Kremezi is a renowned cook and food writer, who began talking about the industrial food systems and the way we eat, long before we began seeing its effects around the world! She has a fantastic way of remaining true to the Greek cultural cooking heritage while supporting health and local products! This stuffed zucchini blossom recipe is an example of the way she delicately marries health with taste!
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".