Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)
18 lg Zucchini blossoms
1 c Long-grain white rice
3 tb Minced fresh Italian parsley
3 tb Finely chopped fresh mint
1 sm Onion, finely chopped
1/3 c Olive oil
1 lg Ripe tomato, peeled, seeded, - & coarsely chopped
Salt
Freshly ground black pepper
3/4 c Warm water
Wash the zucchini blossoms gently and drain them. In a small bowl, combine the rice, parsley, mint, and onion. Add the oil, tomato, and salt and pepper and mix well. Using a small teaspoon, stuff the blossoms with the rice mixture. Arrange them one next to the other in a shallow saucepan, add warm water, and cover. Bring to a boil and simmer over low heat until the rice is cooked, about 30 minutes. Serve warm.
Sofi Lazarides Konstantinides, "Sofi's Aegean Kitchen"
From: Karen Mintzias
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