Kossa_ablama_bi_laban#Zucchini_in_yougurt

Name: Kossa_ablama_bi_laban #Zucchini_in_yougurt
Yield: Serves 4 servin
Cuisine: American
Ingredients: 1 kg zucchini; 1 kg goat yougurt; 400 grams minced meat; 100 grams pine nuts; 2 tablespoons ghee; 1/2 teaspoon seven spices; 1/2 cup vegetable oil; 1 teaspoon salt

Tripolitan Cuisine @cook_16360859

Tripoli

“ablama” means in Arabic “ahead of time”, but I have no idea why it is called as such 🙂

Tripolitan Cuisine @cook_16360859

Tripoli

“ablama” means in Arabic “ahead of time”, but I have no idea why it is called as such 🙂

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Ingredients

Serves 4 servin

1 kgzucchini
1 kggoat yougurt
400 gramsminced meat
100 gramspine nuts
2 tablespoonsghee
1/2 teaspoonseven spices
1/2 cupvegetable oil
1 teaspoonsalt

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Steps

1

Stuffing preparation: in a suitable frying pan, add ghee and fry the pine nuts until they turn a golden brown
2

Remove the pine nuts from the ghee and leave aside
3

Fry 300 grams of minced meat in the same ghee that was used to fry the pine nuts.
4

Keep approximately 100 grams of meat aside.
Add spices, stir until well cooked.
5

Once cooked add the pine nuts, mixing them altogether.
6

Wash the zucchini and with a knife remove the sides (edges).
7

Drill the zucchini from its bottom (from the opposite side of the head)
8

Wash the zucchini,after drilling. Drain from water
9

Stuff the zucchini with a sufficient amount of meat,closing it off with some raw meat that was left aside,so as the filling will not come out.
10

In a frying pan,add oil and fry the stuffed zucchini slightly until they brown slightly
11

In a pot add yougurt with a cup of water, whisk untill it is free of lumps.
12

Bring the yogurt to boil, stir continuously until boiling
13

Add the zucchini, and leave on medium heat untill cooked.
14

Serve hot,next to rice with vermicelli
15

Made by: Hind Baroudi