Zucchini Blossoms Stuffed With Bulgur |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Ingredients:
1 cup olive oil |
1 cup chopped onion |
1 cup chopped chives |
3 minced garlic cloves |
1 cup grated zucchini |
1 cup bulgar wheat (cracked wheat) |
2/3 cup raisins (optional) |
1/2-1 teaspoon chili pepper |
1 1/2 cups water |
1/2 cup pine nuts (optional) |
3 tablespoons chopped fresh mint leaves |
1/2-2/3 cup chopped dill |
pepper |
salt |
20 -25 squash blossoms |
3 cups yogurt |
Directions:
1. Preheat the oven to 375°F.
2. In a deep skillet, heat half the oil over medium heat and saute the onion, chives, and garlic until soft, about 5 minutes.
3. 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 dry.
4. Turn off the heat and add the pine nuts, mint, and dill to the stuffing. Season with salt and pepper. Stir, and taste. Add more salt and pepper if needed.
5. Using a spoon, carefully stuff each blossom. Fold the top over and place on their sides, very closely together, in a casserole dish.
6. Pour the remaining olive oil and 1/2 cup water, gently, over the blossoms.
7. 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.
8. Serve hot or cold, accompanied by yogurt.
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