Stuffed Pumpkin Flowers

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Ingredients

3	onions
2	tomatoes
¹/₂ bunch(es)	parsley
¹/₂ bunch(es)	dill
100 ml	extra virgin olive oil
2 tsp	pine nuts
50 g	rice
50 g	bulgur
250 ml	water
2 tbsp	dried mint
¹/₂ tsp	ground allspice
¹/₂ tsp	ground cinnamon
	salt and pepper
25	pumpkin flowers
¹/₂ l	water

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a

To prepare the stuffing, peel and finely dice the onions and the tomatoes. Finely chop the parsley and dill.

In a skillet, heat the oil and sauté the onions until lucent. Add the pine nuts and roast until golden. Stir in the tomatoes, the Bulgur and the rice. Pour in the water and stir well. Cook over medium heat until the the water is soaked up. Remove the skillet from the heat. Season the mixture with parsley, dill, mint, allspice, cinnamon, salt and pepper.

Gently rinse the pumpkin flowers, then stuff each with 1 tablespoon of the mixture. Close the flower by screwing the tip. Place the flowers side by side into a saucepan, cover up to the half with water and weigh down with a plate, to hold together whilst cooking. Cook over low heat for 15 minutes.

Goes well with fresh white bread and salad.