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Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)




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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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