·         1 cup Extra Virgin Olive oil  "ELEA"

·         1 cup chopped onion   (check for infestation) 

·         1 cup chopped scallions  (check for infestation) 

·         3 cloves garlic, minced

·         1 cup grated zucchini (~1-2 zucchini)

·         1 cup bulgur (cracked wheat)  (check for infestation) 

·         2/3 cup raisins (optional)  'USA' 

·         1/2-1 tsp finely chopped fresh chili pepper, or 1/3-1/2 teaspoon dried red pepper flakes

·         1 1/2 cups water

·         1/2 cup pine nuts (optional)

·         3 Tbs. chopped fresh mint

·         1/2-1/3 cup chopped fresh dill  (check for infestation) 

·         sea salt and freshly ground pepper

·         20-25 zucchini blossoms

·         3 cups strained plain yogurt  "KOSHER"

1.      Preheat the oven to 375° F.

2.      In a deep skillet, heat half the oil over medium heat and sauté the onion, scallions, and garlic until soft, about 5 minutes.

3.      Add the zucchini, bulgur, raisins, chili pepper, and 1 cup water.

4.      Reduce the heat and simmer for 10 minutes.

5.      Add a little more water if all is absorbed.

6.      Turn off the heat and add the pine nuts, mint, and dill to the stuffing.

7.      Season with sea salt, stir, and taste.

8.      Add more salt and pepper if needed.

9.      Using a spoon, carefully stuff each blossom.

10.  Fold the top over and place on their sides, very closely together, in an earthenware casserole dish.

11.  Pour in the remaining olive oil and 1/2 cup water.

12.  Cover the dish and place in the oven.

13.  Bake for about 1 hour, checking periodically to see if a little more water is needed, until most of the liquid has been absorbed.

14.  Serve hot or cold

CHEF'S NOTE : Serve with yogurt.