Ingrédients
- Small-sized zucchini1 kilogram
Yaourt1.5 kilogram- Minced meat400 grams
- Large onion1 piece
- Egg or tablespoon of starch1 piece
- Pine nuts50 grams
Huile d'olive0.5 cup
Ghee1 tablespoon- Salt and pepper0
- Ground cloves0.5 teaspoon
Cannelle0.5 teaspoon
Mesures
- 1
Hollow out the zucchini halfway, ensuring not to reach the skin, and wash it thoroughly inside and out.
5 minutes - 2
Chop the onion finely.
5 minutes - 3
In a frying pan, add a tablespoon of ghee, then add the onion and minced meat and sauté. Add the toasted or fried pine nuts and stir, then add the cinnamon, cloves, salt, and pepper, and mix well.
10 minutesMatériel requis:
Poêle à frire - 4
Fry the zucchini in olive oil until wilted, then stuff the zucchini with the meat and pine nuts and set aside.
10 minutesMatériel requis:Poêle à frire - 5
In a blender, add the yogurt, then add one egg or a tablespoon of starch dissolved in a glass of cold water and blend.
5 minutesMatériel requis:🍳Electric Blender - 6
Place the yogurt in a pot over heat, stirring constantly to prevent it from separating or curdling. Once the yogurt boils, add the zucchini, salt, and pepper, and let it cook for a quarter of an hour.
15 minutesMatériel requis:
Marmite - 7
Remove from heat, place in a serving dish, garnish with toasted pine nuts, and serve hot alongside vermicelli rice.
5 minutes
Faits nutritionnels
Yaourtpour 100gHuile d'olivepour 100gGheepour 100gCannellepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.