Zucchini with Yogurt

Ingredients

• About 20 zucchini
• Half a kilo (500 g) ground beef
• 1 tablespoon butter
• 1 dry onion, chopped
• Salt and spices
• Vegetable oil for frying the zucchini
• Yogurt:
• 1 kilogram plain yogurt (raib)
• 1½ tablespoons cornstarch
• 1 egg
• Salt

Method

1. Begin by cleaning and hollowing out the zucchini, keeping some wall thickness so the shells aren't too thin.
2. Fry the ground beef in 1 tablespoon butter, add a finely chopped onion, and season with a pinch of seven-spice, sweet spice, salt and hot pepper (to taste).
3. Start stuffing the zucchini, then fry them in a little vegetable oil until they are slightly browned; remove from the heat and set aside.
4. Whisk the yogurt until smooth and lump-free. Dissolve the cornstarch in a little water, add the salt and the egg, and mix well.
5. The amount of water should be less than the yogurt, and note that the yogurt mixture will thicken later because it contains cornstarch.
6. Place the yogurt mixture on the stove and continue stirring until it begins to boil.
7. Leave it simmering on low heat for about 10 minutes, then add the zucchini you set aside. Increase the heat and cook for about 20 minutes until the zucchini is fully cooked.
   Timers: 10 min, 20 min
8. When serving, crush a few garlic cloves, add a sprinkle of pine nuts, fry them in butter, and spoon them over the zucchini with yogurt.