DOLMADES WITH COURGETTE BLOSSOMS

Directions

After thoroughly washing the courgette blossoms, carefully remove the stems (to avoid tearing or puncturing the flower). We have soaked our grape leaves and placed them in a strainer to drain. In a bowl, mix together all the ingredients and, with caution, fill the courgette blossoms and grape leaves using a teaspoon.

In a pot, pour olive oil on the bottom and layer grape leaves for the dolmades to sit on top. Alternate between grape leaves and courgette blossoms.

Next, drizzle lemon juice over the dolmades, add salt, pepper, and water, enough to cover the dolmades. Cover with a plate and place a weight on top.

Place the pot over low heat and let it simmer until the rice is cooked.

Then, turn off the heat and allow the dish to cool down.

Serve with yogurt.

• Courgette blossoms are picked early in the morning when they are open. They are cool, delicate, and fragile. Handle them with care to avoid tearing or puncturing. You can store them in the refrigerator for a maximum of 2-3 days by placing them one inside the other and closing them in a sealed container. If you buy them from the local market, you will find them very early in the morning. Male blossoms are larger than female blossoms.
• You can also add dolmades made with broadleaf basil in between, which has a distinct and delicate flavor. (However, you should remove the mint from the filling to avoid making them too "heavy".)
• During summer, grated courgette fits perfectly in this dish. You can replace the courgette blossoms with artichokes, which complement each other perfectly. Or you can use both.
• The mixed dolmades with courgette blossoms are particularly delicious because they complement each other. The courgette blossom adds sweetness and a calming effect to the grape leaf, while the grape leaf gives freshness to the mellow courgette blossom.