Power Search


Zucchini blossoms stuffed with bulgur

Origin: GREECE

1 cup olive oil
1 cup chopped onion
1 cup chopped scallions
3 cloves garlic, minced
1 cup grated zucchini (1-2 zucchini)
1 cup bulgur (cracked wheat)
2/3 cup raisins (optional)
1/2-1 teaspoon finely chopped fresh chili pepper, or 1/3-1/2 teaspoon dried red pepper flakes
1 1/2 cups water
1/2 cup pine nuts (optional)
3 tablespoons chopped fresh mint
1/2-1/3 cup chopped fresh dill
sea salt and freshly ground pepper
20-25 zucchini blossoms
3 cups strained plain yogurt

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 die 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 and photo taken from Aglaia Kremezi's book "The Foods of Greece"