Greek vegan zucchini blossoms – Greek cuisine isn’t all about meat & tsatsiki. Anna from Halkidiki showed me how to cook this delicious & beautiful dish! And this all in Pohlheim, Germany – 2000km north from her hometown.

  1. Soak buckwheat and rice in cold water over night, this reduces the overall cooking time later
  2. Sauté chopped onions in hot olive oil
  3. Add rice & bulgur and fry for 3 minutes, keep stirring
  4. Add some water and cook for about 5 minutes
  5. Let it cool down a bit
  6. Add chopped mint, tomatoes & parsley
  7. Season with salt & pepper
  8. Fill into blossoms & close by folding the edges
  9. Place in pot over Wlita or wine leaves & sparkle with lemon juice
  10. Add some water and cook on low heat around 5-10 minutes
  • 12 zucchini blossoms
  • 75g round rice
  • 75g buckwheat
  • 1 chopped onion
  • 1 chopped tomato (without seeds)
  • 4 tbs good native olive oil
  • salt & pepper
  • 1 tbs chopped mint
  • 1 tbs chopped parsley
  • optional Wlita or wine leaves

Makes 12 blossoms as starter

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