المكونات

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.

Recipe and method for Kousa Aplama with Yogurt from a friend on Shou tabkhin today:

Ala Ali

طريقة التحضير

Hollow the zucchini and wash; set aside to drain. Prepare the filling: sauté the finely chopped onion in a little oil until soft, then add the minced meat.

Season with salt, sweet spice, cinnamon, and nutmeg; cook until the meat is done. Add sumac and toasted pine nuts, then remove from heat and let cool before stuffing the zucchini.

Stuff the zucchini and place them in a pan; fry them in a little butter.

Cover the pan and turn the zucchini until cooked and colored on all sides.

In a deep pot, combine yogurt with the egg or cornstarch and salt, and whisk well. Bring the yogurt mixture to a boil over medium heat while stirring continuously.

When it boils, place the stuffed zucchini on top and let the yogurt-zucchini simmer over low heat for about 10 minutes.

Serve Kousa Aplama with Yogurt hot alongside white rice or with vermicelli; it can also be served cold.

stuffed zucchini Kousa Ablama with Yogurt

Prep checklist