Stuffed Hollyhock Flowers

Cleanse-friendly option

I'm always on the lookout for original recipes, and if they contain flowers – even better.

When I saw an article with a recipe for stuffed hollyhock flowers by ILAM (Israel Plant Heritage), I immediately knew that I had to try it out. So, we went out to the garden and looked for the prettiest and largest hollyhock flowers. For the filling we chose sweet potato instead of rice (sweet potato is a much healthier option), zucchini, and carrot, and from there – Yaffa began working her magic as only she knows how.

Ingredients For a Medium Sized Pot:

  • About 40 hollyhock flowers (without the calyx and stigmas)

For the filling:

  • 1 tbsp olive oil / coconut aminos

  • A few sage leaves

  • 1 grated zucchini

  • 1 grated carrot

  • 1 grated sweet potato

  • 2–3 crushed garlic cloves

  • About 15 young vine leaves, chopped

  • Half a bunch of chopped parsley

  • A handful of chopped basil leaves

  • 1 tbsp finely chopped fresh za’atar / oregano leaves

  • A handful of toasted pine nuts

  • A little chopped mint

  • A pinch of salt

For the sauce:

  • Half a cup of stock/water

  • Juice of half a lemon

  • 1 tbsp olive oil (optional)

  • 8–10 large vine leaves for the bottom of the pot and to place over the stuffed leaves

Preparation:

  1. Prepare the filling – Add the oil or coconut aminos to a ceramic skillet heat the sage leaves and garlic. After a minute, add the zucchini, carrot, and sweet potato. Next, add the chopped vine leaves, stir, and then add the remaining ingredients. Mix well, and after 5 minutes, turn off the heat and let it cool.

  2. Meanwhile, clean the hollyhock flowers by removing the pistil (the little bit with the stamens) and the calyx (the outer leaves surrounding the petals). Line the bottom of the pot with vine leaves and fill the flowers – place a spoonful of filling in the center of each flower and fold the petals over. Arrange the stuffed flowers closely packed, with the folded petals resting on the bottom of the pot and the stems facing upward.

  3. Carefully add the stock/water, olive oil (if using), salt, and lemon juice. Cover with the remaining vine leaves, and then close the pot with a lid.

  4. Bring to a boil, reduce the heat to a minimum. Cook for 20 minutes, then leave the pot covered for another 15 minutes until slightly cooled and set.

It’s recommended to serve with a lemon wedge and yogurt or tzatziki. It can also be enjoyed cold.