Zucchini Stuffed with Yogurt

Ingredients

• Zucchini
• For the filling:
• Egyptian rice
• Ground meat
• Vegetable oil or 1 teaspoon ghee
• A pinch of cinnamon
• A pinch of seven-spice
• Salt to taste
• Yogurt sauce:
• 1 kilo yogurt
• 2 cups water
• A pinch of salt
• 1 teaspoon cornstarch
• Garlic tempering:
• Crushed garlic
• Dried mint
• Ghee or butter
• Zucchini stuffed with yogurt recipe from a friend and chef on Shou Tabkhin Al Youm:
• Rana Jerjes
• Click on Rana's name to visit her profile on our site and discover her delicious recipes.
• Also from Rana, here is Kibbeh with Yogurt
• From our featured yogurt recipes, here is also Yogurt, his mother's way, or Shakiriyah with rice

Method

1. Hollow the zucchini, then wash them and let them drain well
2. Prepare the filling: wash and drain the rice, then mix it with the minced meat, spices, ghee or oil and salt
3. Stuff the zucchini leaving 1 cm empty at the top of each zucchini to allow the filling to expand
4. Submerge the zucchini in water and let them boil until they are 75% cooked only
5. Remove them from the boiling water then let them drain
6. Strain the yogurt through a very fine sieve or a cloth, then whisk it with cornstarch, salt and cold water until the starch dissolves
7. Put the yogurt mixture over medium heat with continuous stirring until it begins to boil
8. Add the parboiled zucchini to the boiling yogurt, reduce the heat and let them simmer gently until the zucchini are fully cooked
9. Sauté the crushed garlic in a little ghee or butter until lightly browned, mix it with dried mint and spoon this over the zucchini with yogurt, then turn off the heat
10. Kousa with yogurt can be served cold or hot
11. Rana Jarkas
12. Also from Rana: kibbeh bil laban
13. From notable yogurt recipes also here are Laban Ummi (Shakriyeh) and rice