Summer comes and brings with it the courgette flowers! Fried or stuffed, they are the ultimate summer meze!
For the stuffing
Grate the courgettes against the coarse patch of the grating surface and squeeze well. Grate the carrot. In a small pot, heat half the olive oil and cook the onion and garlic to sauté until golden/brown. Add the minced beef, salt and pepper and let it boil for 7 minutes. Next, you can add the grated carrot and courgettes, stir and let them boil for another 5 minutes. Pour some wine and add rice and a cup of water. Let it boil for fifteen minutes. Withdraw the pot from the fire, add the chives, mint and feta, and stir. The courgette flower stuffing is ready.
For courgette flowers
Wash the courgette flowers and cut the internal stem carefully, making sure that the flower is not torn open (or the stuffing will leak). Heat the rest of the oil in a bigger pot while we stuff the flowers. Fold the ends of the flowers together so that they seal the stuffing inside. Place them in the pot and pour 1 cup of boiled water. Let them simmer until the rice is well-boiled and pour with the egg-lemon sauce. It’s ready within two minutes! Decorate your dish using fresh mint leaves.
Difficulty Level
- Preparation time
30 minutes - Cooking time
20-25 minutes - Servings
4 portions - Cuisine
Mediterranean
Ingredients
- 12 courgette flowers by “Aroma”
- 2 courgettes
- 1 carrot
- 200 gr. minced beef
- 1 chopped dry onion
- 1 chopped garlic clove
- 1/4 cup white wine
- 1/4 cup Carolina
- 3 tbsp chopped chives by “Aroma”
- 2 tbsp chopped mint by “Aroma”
- 1/2 teacup grated feta
- 1/2 teacup olive oil
- 2 teacup water
- salt
- pepper
- For the egg-lemon sauce you'll need:
- 1 egg
- 1/2-1 lemon
Εκτέλεση
- Grate the courgettes against the coarse patch of the grating surface and squeeze well.
- Grate the carrot.
- In a small pot, heat half the olive oil and cook the onion and garlic to sauté until golden/brown.
- Add the minced beef, salt and pepper and let it boil for 7 minutes.
- Next, you can add the grated carrot and courgettes, stir and let them boil for another 5 minutes.
- Pour some wine and add rice and a cup of water.
- Let it boil for fifteen minutes.
- Withdraw the pot from the fire
- add the chives, mint and feta, and stir.
- Wash the courgette flowers and cut the internal stem carefully
- Heat the rest of the oil in a bigger pot
- while we stuff the flowers.
- Fold the ends of the flowers together so that they seal the stuffing inside.
- Pour some wine and add rice and a cup of water.
- Let them simmer until the rice is well-boiled and pour with the egg-lemon sauce.
