Stuffed Squash Blossoms

intotheflavor Stuffed squash blossoms are one of the indispensable delicacies of Turkish, Greek, and Cypriot cuisines.… Main Dishes stuffed squash pumkin flower blossoms European Print This

Serves: 4-6 Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

20-25 pieces of squash blossoms
2 onions
1 tbsp olive oil
1 tomato
1½ cups rice
½ cup of hot water
½ tbsp dried peppermint
1 tsp salt
1 tsp black pepper
Dill to taste

Instructions

Dice the onions. Grate the tomatoes. Chop the dill (if you're using it).

Gently remove the green pieces on the tips of the squash blossoms. Try not to damage the leaves and remove the yellow parts inside of the flowers.

Put olive oil in a large pot and add the diced onions. Cook, stirring occasionally until onions are translucent, about 5 minutes.

Wash the rice until the water is clear then add to the pot. Add the tomatoes, black pepper, salt, dried peppermint, and hot water to the pot and cook on low heat until the water is evaporated.

If you're using the dill, add the dill. Gently fill the flowers with the mix you prepared. After you stuff the flowers, fold the tips inward carefully and lay them in a pot with folded parts at the bottom.

Add a little bit of olive oil and fill with water until half the pot is full. Cook on low heat for 30 minutes. Serve as hot or cold.

Enjoy!

Stuffed Squash Blossoms