Ingredients for the recipe

  • 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

Recipe preparations

Chop the greens and the onion
Grate the zucchini on the narrow blades of the grater and the tomatoes on the 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