Zucchini blossoms stuffed with rice and crushed wheat

The flower of the zucchini tree in Cretan summer is coveted among food lovers, but difficult to find in commerce, maybe some street markets. The best are the male blossoms leading to stalk and not the ones that turn into zucchinis later. They are gathered in the morning because later they close and it’s difficult to fill them and so kept one inside the other. Worshiped in Crete but also in other regions of Greece, and usually cooked stuffed but also chopped into rice, sauces, pies and more.

The hondros which means fat crushed wheat – ground up in thick pieces, the old days with a hand mill – contains many vitamins, including E and helps the proper functioning of the heart and also has anti-cancer effects! It is also rich in magnesium, potassium, phosphorus and many others. It can replace or supplement the rice in many meals, and of course delicious!

Ingredients Preparation
20 zucchini blossoms
2 ripe tomatoes
1 zucchini
1 onion
1 lemon
spearmint
parsley
dill
200 g rice
100 g Bulgur (crushed wheat)two shots of oil
(and 3 if you want)salt, pepper

 

Chop the greens and the onion

Grate the zucchini on the narrow blades of the grater and tomatoes on wide ones.

Add a shot of olive oil, the rice and the crushed wheat and mix well

Fill their blossoms until the middle carefully because they are easily torn

Build the flowers close one to the other to avoid cracking
(If you have more quantity stack layers in the pot)

Add 1 shot of olive oil and warm water it covers

Cover with a dish to keep them in place and from getting torn.

Boil about 15 minutes

Squeeze the juice of one lemon

Enjoy!

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