Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, stuffed_zucchini_cooked_in_yogurt. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Stuffed_zucchini_cooked_in_yogurt is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Stuffed_zucchini_cooked_in_yogurt is something which I have loved my whole life. They are fine and they look wonderful.
" KOUSA BIL LABAN " in Arabic name of dish. its ZUCCHINI STUFFED WITH GROUND MEAT IN YOGURT. A delightful Arabic version of stuffed zucchini which tastes #YOGURT = one of the most touted health benefits is the probiotics it contains. This healthy bacteria helps promote a healthy gut.
To get started with this particular recipe, we must first prepare a few components. You can have stuffed_zucchini_cooked_in_yogurt using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed_zucchini_cooked_in_yogurt:
- Make ready 1 kg zucchini - medium size
- Prepare 200 g grounded meat
- Take 1/2 tsp sevenspice
- Make ready 1/2 tsp salt
- Get 1 tbsp pine nuts
- Get 1 tbsp ghee
- Get 1 cup Egyptian rice
- Get 1 kg yoghurt
- Prepare 1 tbsp corn starch
- Prepare 1 tsp mint flakes
- Get 5 garlic cloves - crushed
- Take 1/2 tsp salt
- Get 1 tbsp pinenuts to garnish - optional
In fact my first couple experiences eating it were pretty bad. It was overcooked, chewy and not seasoned in a way that I found appealing. Divide the lamb filling into each of the baked zucchini boats. Top with feta cheese, flat leaf parsley and drizzle with the tahini yogurt sauce.
Steps to make Stuffed_zucchini_cooked_in_yogurt:
- Gently wash and dry the zucchini & place in a bowl, then using a corer start by removing the inside flesh from the zucchini to create a cavity for stuffing.
- Wash the rice & soak for 30 minutes then strain & add grounded meat, salt & spices & mix well.
- Preheat ghee & fry the pinenuts until golden then add to the filling mix & mix well.
- Now staft by stuffing the cored zucchini till half way full.
- In a suitable pot, add the yoghurt & add corn starch bringing them to a boil with continuous stirring.
- Once boiled, add the zucchini then add crushed garlic, mint flakes & simmer over low heat for approximately 2 hours or as needed until fully cooked.
- Stir constantly to avoid the zucchini from sticking & make sure that the yoghurt covers all the zucchini
- Once cooked, remove from the heat and serve hot.
- Made By: Bara'a Chougari
Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Transfer to a wire rack; season with salt. Definitely keep the heat not more than med; this stuff can burn. Stir in the carrots, zucchini and scallions. The vegetables are cooked in a deceptively simple creamy yogurt curry sauce made with coconut, black mustard seed and cumin, green chiles, cilantro, and yogurt.
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