Ανθοί κολοκυθιάς γεμιστοί. Πηγή: aktidadimitris.blogspot.com
In this recipe, the same mixture of minced meat and rice as in the traditional koupepia is used as a stuffing of zucchini flowers. A favourite version of Cypriot stuffed vegetables.
Name - Recipe
Ανθοί κολοκυθιάς γεμιστοί.
35-40 zucchini flowers
600-650 g minced meat
½ glass washed and drained rice
3-4 tablespoons oil
Salt
Pepper
Cinnamon
Dried spearmint
Parsley, fresh finely chopped
1 small onion, coarsely chopped
1-2 tablespoons lemon juice
½ cube of chicken stock dissolved in ½ glass of water (optional)
1 ½ tablespoon tomato paste
1 glass ripe tomatoes, grated
1-2 ripe tomatoes cut into round slices (optional)
4-5 tablespoons olive oil
½ glass water
Open carefully and wash the zucchini flowers. Put the minced meat, rice, lemon juice, pepper, cinnamon, spearmint, parsley, onion, lemon juice, chicken stock, oil, tomato paste and grated tomato in a bowl and mix. Fill each zucchini flower with the mixture and "seal" it. Place the flowers in a medium sized pot. If desired, cut 1-2 tomatoes into round slices and fill the bottom of the pot with them. Place the koupepia in rows on top of the tomatoes and pour 4-5 tablespoons of oil and about ½ cup of water over them. Place a plate over them to press them down, cover and simmer for about 40 minutes. In the meantime, however, keep an eye on them and add water if needed. When ready to serve, flip them over on a platter so that the tomato slices are on top. (Maria Vronti and Maria Kyriakidou, 56 years old, Dymes)
Simmering in a pot.
Additional information and bibliography
Oral testimony: Maria Vronti and Maria Kyriakidou, 56 years old, Dymes (see. Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of the village of Kyperounda, unpublished data).
Stalo Lazarou
Ανθοί κολοκυθιάς σε δίσκο. Πηγή: Στάλω Λαζάρου.
Ανθοί στην κουζίνα, έτοιμοι για γέμισμα. Πηγή: Γ. Γρούτας.
Κιμάς, ρύζι και μαϊντανός. Τα βασικά υλικά της γέμισης. Πηγή: Γ. Γρούτας.
Στα υλικά της γέμισης προστίθενται τα καρυκεύματα. Πηγή: Γ. Γρούτας.
Τελευταίο προστίθεται το λεμόνι. Πηγή: Γ. Γρούτας.
Ακολουθεί το ζύμωμα της γέμισης, για να αναμειχθούν τα υλικά. Πηγή: Γ. Γρούτας.
Η γέμιση είναι έτοιμη. Πηγή: Γ. Γρούτας.
Κάθε ανθός ανοίγεται προσεκτικά. Πηγή: Γ. Γρούτας.
Γεμίζεται με το μείγμα της γέμισης. Πηγή: Γ. Γρούτας.
Αφού γεμίσει, κλείνει καλά στο πάνω μέρος του με τα διπλωμένα πέταλα. Πηγή: Γ. Γρούτας.
Οι γεμιστοί ανθοί τοποθετούνται στην κατσαρόλα, για να ψηθούν. Πηγή. Γ. Γρούτας.
Το τελικό αποτέλεσμα: κουπέπια με τους ανθούς ψημένα στην κατσαρόλα. Μπορούν να μαγειρευτούν μαζί με τα συνηθισμένα κουπέπια. Πηγή: Γ. Γρούτας.
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