Mains
ChefAnahid Monem
Kousa Apalma with Tahini
A nontraditional take on stuffed zucchini (kousa). This version features a chicken filling, though the classic recipe uses minced meat. Try our chicken-filled Kousa Apalma with Tahini and enjoy.
Ingredients
Start here, then move straight into the method.
- Small-sized zucchini
- Boneless chicken breast
- 2 onions (dry)
- Salt, black pepper or seven-spice mix
- A pinch of white pepper
- A pinch of chicken seasoning
- 1 kg plain yogurt
- 1/4 cup tahini
- Vegetable oil
Method
Follow the cooking sequence without leaving the page.
- Carefully remove the zucchini pulp, wash it well and place it in a colander
- Prepare the filling: mince the chicken finely and sauté it with the finely chopped dry onion. Cook until their moisture dries, then add salt and assorted spices
- Stuff the zucchini with a little filling in each small zucchini. Close the zucchini with the cap/top that was removed when hollowing and after peeling and washing it
- Place the stuffed zucchini on an oiled tray and brush the zucchini with oil as well, then roast them in the oven until the zucchini turn golden
- Whisk the yogurt with salt and the tahini while cold first before putting it on the heat. Then place over low heat, whisking continuously so the yogurt does not curdle, until the mixture becomes warm
- Serve the zucchini with yogurt and tahini and garnish as desired
Recipe tags
MainsInternationalNut free
