Stuffed zucchini flowers (vegetarian)
«Ανθοί κολοκυθιάς» Πηγή: Γ. Γρούτας
Vegetarian variant of Cypriot stuffed vine leaves. The filling of the flowers is based on rice or a combination of rice and bulgur wheat.
Name - Recipe
Ανθοί κολοκυθιάς γεμιστοί (νηστήσιμοι).
Version A:
For the filling (20 zucchini flowers)
1 teacup of glacé rice
1 onion finely chopped
¼ cup of olive oil
1 tablespoon of dried spearmint, finely grated
½ teaspoon of cinnamon
½ lemon juice
salt and pepper
For baking:
¼ cup of olive oil
2 cups of water
½ lemon juice
Version B:
¼ cup of olive oil
2 to 3 onions, finely chopped
1 cup tomato juice
1 grated carrot
finely chopped parsley
spearmint, salt, pepper
juice of 2 lemons
1 cup bulgur wheat
1 cup of rice
35-40 pumpkin flowers
Version A:
For the filling, add the olive oil in a pan and soften the onion. Remove from the heat and add the rice, lemon and spices. Stir well, stuff the florets and arrange them in the bottom of a pot. Cover with a plate, add the olive oil, lemon juice and water. Cook over medium heat for about half an hour. Recipe editing: Ioannidou Marilena, in Little Volunteers and Kornos Women's Association 2009).
Version B:
Wash and drain the flowers. In a large pot sauté the finely chopped onions in olive oil until lightly brown. Add the tomato juice and let it reduce. Add the grated carrot, mint, salt, pepper, lemon juice, finely chopped parsley, bulgur and rice and mix well for 2-3 minutes. Take the flowers one by one and stuff them with the mixture. Close the sides inwards and place the flowers in the pot. Add some water and a bit more olive oil and cook for about 15 minutes. (Ministry of Agriculture 2010, Cypriot traditional preparations, 28).
Sauté
Boil in a pot
See also stuffed vegetables recipe in RECIPES section.
See also stuffed vine leaves recipe in RECIPES section.
Additional information and bibliography
Little Volunteers and Women's Association of Kornos (2009), Traditional foods of Kornos, Ioannidou M. (ed.), Kornos.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2010), Cypriot traditional preparations, Press and Information Office, Nicosia.
Stalo Lazarou, Varvara Yangou, Argyro Xenophontos
Ανθοί γεμιστοί με αναρή, πουρέ από αγρέλια και κολοκύθα, παγωτό τερατσόμελο και αφρό από μαστίχα. Μια σύγχρονη προσέγγιση στην παραδοσιακή συνταγή, 2014.φωτ: Νικόλας Κωνσταντίνου
Το γέμισμα των ανθών. Πηγή: Γ. Γρούτας.
Το γέμισμα των ανθών. Πηγή: Γ. Γρούτας.
Ανθοί και κρεμμύδια γεμιστά, στην κατσαρόλα. Πηγή: Γ. Γρούτας.
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