Stuffed Zucchini Flowers with Minced Meat

• • --- 70-75 zucchini flowers
• • --- 1/3 cup (85ml) olive oil
• • --- 1 cup (140g) finely chopped dry onion
• • --- 1 ½ cups (375g) grated fresh tomato
• • --- ½ kg minced pork
• • --- ½ cup (100g) short-grain rice
• • --- 2/3 cup (35g) finely chopped parsley
• • --- 1 tablespoon (2g) dried mint
• • --- 1 teaspoon (8g) salt
• • --- 1/3 teaspoon black pepper
• • --- 1 level teaspoon (2g) ground cinnamon
• • --- 1/3 cup (85ml) lemon juice

For Cooking

• • --- 1 small coffee cup (50ml) olive oil
• • --- ¼ cup (65ml) lemon juice
• • --- 3 cups (750ml) water

1. 1. Rinse the zucchini flowers and let them drain. Remove the green stem and the small leaves around each flower. Leave the stamen in. If you wish, you can remove it.
2. 2. Place a pan over heat, add the olive oil, and once hot, sauté the onion for 2-3 minutes until it becomes translucent and starts to brown. Add the grated tomato, stir, and sauté for 10 minutes until the sauce thickens. Remove from heat and add the minced meat, rice, parsley, mint, salt, pepper, cinnamon, and lemon juice. Let the mixture cool.
3. 3. Take about a teaspoon of filling and stuff the flowers. Fill them halfway. Do not overfill them, as the rice will expand and they might 'burst open'.
4. 4. Fold the edges of the petals inwards to cover the filling well. That is, tuck the edges of the petals slightly into the filling to secure them better. With the last petal, cover the rest and close the flower. Arrange the stuffed flowers lying down, in layers, around the pot (like 'koupepia' - stuffed vine leaves). To prevent the flowers from opening during cooking, secure them well by pressing the closed petals against the stem of the previous flower.
5. 5. Once all the flowers are stuffed, pour the olive oil, lemon juice, and water over their entire surface, ensuring the flowers are covered. Place a small dessert plate on top to prevent them from opening during cooking. Bring the dish to a boil, then reduce the heat and simmer for 40 minutes or until the water has evaporated. Once cooked, turn off the heat, cover the pot, and let it rest for 30 minutes before serving.