Stuffed Zucchini Flowers with Tarator Sauce

Ingredients

• 20 fresh zucchini flowers
• 1 cup baldo riceInstead: bulgur
• 2 onions (finely chopped)
• Half bunch fresh mint
• Half bunch dill
• Half tea glass olive oil
• 1 teaspoon dried mint
• 1 teaspoon black pepper and salt
• For tarator: 1 cup strained yogurt, 1 tea glass crushed walnuts, 2 cloves garlicInstead: strained yogurt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Gently remove the pistils inside the zucchini flowers, wash them carefully, and drain.

2. 2

   Sauté finely chopped onions in olive oil until translucent, add washed rice and sauté further.

3. 3

   Add finely chopped fresh herbs, spices, and half a tea glass of hot water; cook until the rice absorbs the water.

4. 4

   Stuff the zucchini flowers loosely with the prepared filling and gently fold the petals to close.

5. 5

   Arrange the stuffed flowers in a wide pan, drizzle with olive oil and 1 cup of hot water, and simmer on low for 20 minutes.

6. 6

   Prepare the tarator sauce by mixing strained yogurt, garlic, and walnuts; serve the cooled stuffed flowers with the sauce.

Note. Zucchini flowers are very delicate; handle them with extreme care so they do not tear while stuffing.