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.
YIELD: 4 servings
. Source:
Rabbi
Alan Ira Silver
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