Zucchini stuffed in yogurt — one of the most delicious yogurt-based recipes. The zucchini are stuffed just like the rice-and-minced-meat mahshi, but cooked in yogurt instead of a sauce.

Ingredients:

Zucchini, hollowed and washed

Yogurt (cow or goat)

Cornstarch — 3 tablespoons

For every 1 kg zucchini use 1 cup Egyptian rice

Minced meat — 200 g per cup of rice, or to taste

Cinnamon

Salt

Black pepper

Ghee or oil for the zucchini filling

A head of garlic

Dried mint

Ghee for the yogurt

Preparation method:

Wash the rice to remove excess starch and drain it. Then add the minced meat, salt, spices, and about 1 tablespoon of ghee or oil.
Mix the filling, stuff the zucchinis, and parboil them in water.
At this time, put the yogurt cold into the pot, add the cornstarch and a little water (about 1/2 cup), and whisk with a hand whisk.
Place the yogurt pot on the stove and heat, stirring constantly, until the yogurt warms and thickens slightly.
Reserve only a little of the zucchini boiling water so the yogurt absorbs some zucchini flavor; discard the rest.
After the yogurt thickens, pour it over the pot of zucchinis (in which you've kept only a little of the boiling water). Gently shake the pot to combine — avoid stirring too much so the zucchinis don't break.
Let them simmer gently over low heat until the zucchinis are fully cooked.
When the stuffed zucchinis in yogurt are ready, fry the crushed garlic in a little ghee, add the dried mint on top of the garlic, stir, and pour this flavored oil over the yogurt pot.
Adjust the salt and let the pot simmer for just a few more minutes, then serve the zucchinis in yogurt.

How to make zucchini stuffed in yogurt — from a friend and chef on the "Shou Tabkhin El-Youm" site:

Israa Salem Smak

Click Israa's name to visit her profile on our site and discover her recipes

For more of Israa's yogurt recipes see Laban Emo

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Zucchini Stuffed in Yogurt

Prep checklist

Cooking notes