Ablma in yogurt... many people love ablma, especially when served with cooked yogurt.

2 kg zucchini

500 g ground meat

2 onions

1 kg yogurt (goat or cow)

3 tbsp cornstarch

1/2 cup water (to dissolve starch)

Cinnamon for the filling

Black pepper for the filling

Salt, to taste

Oil

Wash the zucchini and hollow them out, leaving the shell fairly thick (don’t remove too much flesh).
Wash them again and place in a colander so the inside drains well.
Prepare the filling: lightly fry the finely chopped onion in a little oil until soft.
Add the ground meat and cook until dry, then add spices, salt, cinnamon and black pepper to taste. Stir and let the filling cool.
Stuff the zucchini and close the tops with the inner flesh. Fry them briefly in hot oil (use as much or as little oil as you prefer) until they take a light golden color.
Then place them in boiling water and simmer so they finish cooking and any excess oil is removed (this prevents discoloring the yogurt).
When the zucchini are cooked, drain them from the water.
Mix the yogurt with the cornstarch dissolved in water and add salt to taste. Put the mixture in a pot over medium heat, stirring continuously.
When the yogurt mixture comes to a gentle boil and thickens slightly, add the zucchini and let them simmer for just a few minutes, then turn off the heat. Or you can leave the zucchini aside and, when serving, pour the hot yogurt over them on the plate.
Serve with vermicelli rice beside the ablma in yogurt.
Garnish the ablma in yogurt with fried nuts if desired.

This ablma-in-yogurt recipe was contributed by a friend and cook on Sho Tabkhin Al-Youm:

Click Esraa’s name to visit her page and see more of her delicious recipes.

#recipes# ablma# zucchini# yogurt# cooked_yogurt #sho_tabkhin_al_youm

Ablma Stuffed Zucchini in Yogurt

Prep checklist