• 1 cup olive oil
  • 1 cup, chopped onion
  • 1 cup, Fresh spring onions
  • 3 cloves, minced garlic
  • 1 cup, grated zucchini
  • 1 cup bulgur (cracked wheat)
  • 2/3 cup (optional) raisins
  • 1/2-1 teaspoon pepper
  • 1 1/2 cups water
  • 1/2 cup (optional) pine nuts
  • 3 tablespoons, chopped fresh mint leaves
  • 1/2-2/3 cup, chopped dill
  • Pepper
  • Salt
  • 20 -25 zucchini blossoms
  • 3 cups yogurt

In a deep skillet, heat half the oil over medium heat and sauté the onion, fresh spring onions 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 more water if all is absorbed.

Turn off the heat and add the pine nuts, mint, and dill to the stuffing. Season with salt, stir, and taste. Add more salt and pepper if 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 the remaining olive oil and 1/2 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 yogurt.