Zucchini Blossoms Stuffed with Bulgur

Name: Zucchini Blossoms Stuffed with Bulgur (Louloudia Kolokithias Gemista me Pliguri)
Yield: Serves 6-8
Cuisine: Greek
Ingredients: ½ cup pine nuts (optional); 20-25 zucchini blossoms; Sea salt and freshly ground pepper; 3 cups strained plain yogurt; 3 tablespoons chopped fresh mint; 1 cup bulgur (cracked wheat); 1 cup chopped onion; 1 cup grated zucchini (1-2 zucchini); 3 cloves garlic, minced; ½-⅔ cup chopped fresh dill; 1 cup olive oil; ½-1 teaspoon finely chopped fresh chili pepper, or ⅓-½ teaspoon dried red pepper flakes; 1½ cups water; 1 cup chopped scallions; ⅔ cup raisins (optional)

Louloudia Kolokithias Gemista me Pliguri

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

The Foods of Greece

By Aglaia Kremezi

Published 1993

About

Zucchini blossoms are a delicious summer specialty. They are very delicate and do not keep well, so I advise you to cook them the day you get them.

Ingredients

1 cup olive oil
1 cup chopped onion
1 cup

Europe
Greece
Main course
Mediterranean
Summer
Vegetarian

Method

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 mor