Stuffed Zucchini with Goat's Milk Yogurt

Ingredients

• 1 kilo small zucchini
• 1 cup Egyptian rice
• Half a kilo fried minced meat
• 2 tablespoons ghee
• 1 teaspoon seven-spice mix
• Ground bay leaf
• The yogurt:
• 1 kilo goat's milk yogurt
• 2 cups water
• Half a head of garlic
• Salt, to taste
• rana sbeite bazze

Method

1. Scoop out the zucchini, then soak and wash them well.
2. Wash the rice, then drain it well.
3. Put the meat in a pot and sauté it with salt, spices, bay leaves, and cinnamon; when it is cooked set it aside to cool, then mix it with the rice.
4. Drain the zucchinis well and begin stuffing them...
5. In a pot... place the zucchinis upright and boil them for a quarter of an hour with only bay leaves, then drain them.
6. In a second pot put the yogurt and stir it well until fully blended, then put it on the heat and begin stirring.
7. When the yogurt begins to boil add the zucchinis and leave the stuffed zucchinis in the yogurt mixture for about half an hour on the heat.
8. Add the crushed garlic, mint, two tablespoons of ghee (clarified butter), and salt and stir lightly.
9. When the zucchinis are cooked, turn off the heat, place the zucchinis on a plate, and garnish with pine nuts.
10. Rana Sbeite Bazze