Mains
ChefOla Faour
stuffed zucchini Kousa Ablama with Yogurt
Delicious stuffed zucchini in a yogurt-based sauce. Serve hot with rice or enjoy cold as a refreshing option.
Ingredients
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- 1 kg zucchini, small or medium
- 300 g minced meat
- Vegetable oil
- 1 small dry onion
- 1 tablespoon pine nuts
- Butter
- Salt
- Pinch of cinnamon
- Pinch of sweet spice
- 1 teaspoon sumac
- Pinch of ground nutmeg
- 1 kg yogurt
- Egg or 1 tablespoon cornstarch
- Note
- Goat milk can be used instead of cow’s milk, and you do not need to add an egg or starch to the yogurt.
Method
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- Scoop out the zucchinis, wash them and let them drain well. Meanwhile prepare the filling: fry the finely chopped onion in a little oil until softened, then add the minced meat.
- Sprinkle salt, sweet spices, cinnamon and nutmeg and stir until the meat is cooked. Add sumac and toasted pine nuts, stir, then remove the filling from the heat. Let it cool before stuffing the zucchinis.
- Stuff the zucchinis, then place them in a frying pan and sauté them in a little butter.
- Cover the pan and turn the zucchinis so they brown and cook through on all sides.
- In a deep pot, put the yogurt with the egg or a tablespoon of cornstarch and the salt and whisk well. Heat the yogurt mixture over medium heat, stirring constantly, until it boils.
- When it boils, place the zucchinis on top and let the Kousa Ablama in yogurt simmer over low heat for about 10 minutes.Timers: 10 min
- Serve Kousa Ablama with yogurt hot alongside white rice or rice with vermicelli. It can also be served cold.
- Note:
- You can use goat's milk instead of cow's milk; then there is no need to add the egg or cornstarch to the yogurt.
Recipe tags
MainsInternationalGluten free
