Minced zucchini flowers and skordalia

Ingredients for 2 servings:

• 400 g potatoes, preferably floury
• 100 g white bread, flatbread or focaccia
• 100 ml milk
• 2 garlic cloves
• 150 g yogurt, Greek
• 80 ml olive oil
• Salt and pepper, white
• 10 small zucchini with flowers on them
• 250 g minced beef
• Spice mix (Saliba)
• 2 egg whites
• Oil for frying

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Greek-Syrian dish

For the skordalia, peel the potatoes and boil until very soft. While the potatoes are cooking, dice the white bread, pour over the milk, let it sit for a while, and then mash. Stir in the yogurt and olive oil. Finely chop the garlic and stir it in. Mash the cooked potatoes and add them. Mix everything well and season with salt and pepper. Let it cool, or, if the skordalia is to be eaten warm, keep it warm. Carefully remove the pistils from the zucchini blossoms. Carefully remove the zucchini from the blossoms and finely dice them. Fry them in olive oil with the mince and a good pinch of Saliba spice mix. Season to taste and adjust the seasoning if necessary. Let it cool slightly and carefully fill the blossoms with the mixture (I like to use a pointed grapefruit spoon for this). Carefully twist the blossoms shut. Set the remaining mince mixture aside. Lightly whisk the egg whites. Dip the blossoms in the egg whites and fry them in the hot oil. Divide the skordalia and the remaining mince mixture among plates and arrange the zucchini blossoms on top. Note: The Saliba spice mix consists of allspice, cinnamon, clove powder, cumin, coriander powder, cardamom powder, ginger powder, white and black pepper, nutmeg, and chili. If you don’t have the mix, simply use the individual spices to season the mince mixture.