1 cup Olive Oil
1 cup, chopped Onion
1 cup, chopped Chives
3 cloves, minced Garlic
1 cup, grated Zucchini
1 cup Bulgar (Cracked Wheat)
2/3 cup (optional) Raisins
1/2-1 teaspoon Chili Pepper
1 1/2 cups Water
1/2 cup (optional) Pine Nuts
3 tablespoons, chopped fresh Mint Leaves
1/2-2/3 cup, chopped Dill
and pepper Salt
20 -25 Zucchini Blossoms
3 cups Yoghurt
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Preheat the oven to 375 degrees F.
In a deep skillet, heat half the oil over medium heat and saute the onion, chives, and garlic until soft, about 5 minutes. Add the zucchini, bulgar, 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 the remaining olive oil and 1/2 cup water. Cover the dish and place in the oven. Bake for about 1hour, 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. |
