Zucchini blossoms

Ingredients:

• 1 cup olive oil
• 1 cup chopped onion
• 1 cup chopped scallions
• 3 cloves  garlic, minced
• 1 cup grated zucchini
• 1 cup bulgur
• 2/3 cup raisins
• 1 tsp. fresh chili pepper
• 1½ cup water
• 3 tbl. chopped fresh mint
• ½ cup chopped fresh dill
• sea salt and fresh ground pepper
• 20-25 zucchini blossoms
• 3 cup strained plain yoghurt

Preheat the oven to 375°F. In a deep skillet, heat half the oil over medium heat and sauté the onion, scallions and garlic util 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 mint and dill to the stuffing. Season with salt and pepper, stir and taste. Add more salt and pepper when 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 ½ 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 youghurt.

  <<Starters<<