• 20 zucchini blossoms
  Stuffing
  
• 1 cup of cracked wheat
• 1 spoon spearmint, finely chopped
• 2 spoons parsley, finely chopped
• 1 medium onion, grated
• 1 cup feta cheese, grated
• Salt
• Pepper
• 2 cups of vegetable stock (use one vegetable cube and dissolve it in 2 cups of water if you do not want to boil fresh vegetables)

METHOD
Soak the cracked wheat in salted water for 20 minutes. Remove from water and strain. Mix well all stuffing ingredients. Fill in the zucchini blossoms. Do not overstuff them in order to be able to fold the ends and keep the mixture inside. Fold the ends of each blossom and place them in a saucepan, with the folded side to touch the surface of the saucepan. It is a good idea to lay some thin slices of zucchini on the surface of the saucepan, in order to prevent the sticking of the blossoms in the saucepan during cooking. Pour the vegetable stock over the zucchini blossoms and simmer for 10 minutes. Remove the zucchini blossoms from the saucepan and boil the remaining juice for some more time until it thickens. The zucchini blossoms can be served with salted yoghurt or yoghurt mixed with garlic.