Ingredjenti
- Small-sized zucchini1 kilogram
Jogurt1.5 kilogram- Minced meat400 grams
- Large onion1 piece
- Egg or tablespoon of starch1 piece
- Pine nuts50 grams
Żejt tal-oliva0.5 cup
Ghee1 tablespoon- Salt and pepper0
- Ground cloves0.5 teaspoon
Kanella0.5 teaspoon
Passi
- 1
Hollow out the zucchini halfway, ensuring not to reach the skin, and wash it thoroughly inside and out.
5 min - 2
Chop the onion finely.
5 min - 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 minGħodda meħtieġa:
Pan - 4
Fry the zucchini in olive oil until wilted, then stuff the zucchini with the meat and pine nuts and set aside.
10 minGħodda meħtieġa:Pan - 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 minGħodda meħtieġa:🍳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 minGħodda meħtieġa:
Kazzola - 7
Remove from heat, place in a serving dish, garnish with toasted pine nuts, and serve hot alongside vermicelli rice.
5 min
Fatti tan-Nutrizzjoni
Jogurtgħal kull 100gŻejt tal-olivagħal kull 100gGheegħal kull 100gKanellagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.