Stuffed zucchini in yogurt... a very delicious dish — especially summery if served cold.

2 kg small zucchini

2 cups Egyptian rice

1/2 kg ground meat

2 tablespoons ghee (samna)

Seven-spice mix

Yogurt sauce:

2 kg plain cow's yogurt

2 tablespoons cornstarch

2 cups water

Half a head of garlic

2 tablespoons dried mint

Salt to taste

Hollow out the zucchinis, then soak and wash them well. Soak them in water with 4 tablespoons of salt and soak again so they don’t taste sweet.
Soak the rice for about 1 hour, then drain well.
Combine the ground meat, spices, and rice; mix well until fully blended.
Drain the zucchinis thoroughly and begin stuffing them — fill each zucchini about halfway.
In a pot, arrange the zucchinis upright and parboil them for only 5 minutes, then drain.
In another pot, mix the yogurt and cornstarch well until smooth, then place on the heat and stir while gradually adding 1 liter of boiling water. When the yogurt begins to boil, add the zucchinis and cook the stuffed zucchinis in yogurt for about 30 minutes.
Add the crushed garlic, dried mint, 2 tablespoons of ghee and salt, and stir gently.
When the zucchinis are fully cooked, turn off the heat and serve.

Stuffed zucchini in yogurt recipe from a friend and cook on Shou Tabkhin Al-Youm:

Click the name Umm Taha to visit her page on our site

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Stuffed Zucchini in Yogurt (Kousa Mahshi bil-Laban)

Prep checklist