Stuffed_zucchini_cooked_in_yogurt

Name: Stuffed_zucchini_cooked_in_yogurt
Cuisine: British
Ingredients: 1 kg zucchini - medium size; 200 g grounded meat; 1/2 tsp sevenspice; 1/2 tsp salt; 1 tbsp pine nuts; 1 tbsp ghee; 1 cup Egyptian rice; 1 kg yoghurt; 1 tbsp corn starch; 1 tsp mint flakes; 5 garlic cloves - crushed; 1/2 tsp salt; 1 tbsp pinenuts to garnish - optional

Tripolitan Cuisine @cook_16360859

Tripoli

Stuffed_zucchini_cooked_in_yogurt

Tripolitan Cuisine @cook_16360859

Saved

Ingredients

1 kgzucchini - medium size
200 ggrounded meat
1/2 tspsevenspice
1/2 tspsalt
1 tbsppine nuts
1 tbspghee
1 cupEgyptian rice
1 kgyoghurt
1 tbspcorn starch
1 tspmint flakes
5garlic cloves - crushed
1/2 tspsalt
1 tbsppinenuts to garnish - optional

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Steps

1

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.
2

Wash the rice & soak for 30 minutes then strain & add grounded meat, salt & spices & mix well.
3

Preheat ghee & fry the pinenuts until golden then add to the filling mix & mix well.
4

Now staft by stuffing the cored zucchini till half way full.
5

In a suitable pot, add the yoghurt & add corn starch bringing them to a boil with continuous stirring.
6

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.
7

Stir constantly to avoid the zucchini from sticking & make sure that the yoghurt covers all the zucchini
8

Once cooked, remove from the heat and serve hot.
9

Made By: Bara'a Chougari