Ingredienser
Zucchini2 kilograms
Hakket kød500 grams- Pine Nuts0.5 cup
Hvidløg7 cloves
Løg1 piece- Cilantro, Fresh0.5 cup
Yoghurt1 kilogram- Chicken Broth Cube1 cube
Æg1 piece
Olie3 tablespoons- Vegetable Oil for Frying2 cups
Ghee1 teaspoon
Tørret Mynte1 teaspoon
Blandede krydderier1 teaspoon
Muskatnød1 pinch
Vand3 cups
Trin
- 1
Hollow out the zucchinis without overdoing it, wash them well with water and drain, then fry them in a pan with plenty of oil, drain and let cool.
5 minNødvendigt udstyr:
Stegepande - 2
In a pot over the heat, heat two tablespoons of oil and the ghee, add the onion and sauté until wilted, then add the meat and stir until it changes color and is cooked.
5 minNødvendigt udstyr:
Kedel - 3
Add nutmeg, mixed spices, and 5 crushed garlic cloves to the meat and let it fry.
5 min - 4
In another pan, fry the pine nuts and add them to the meat, then let the filling cool.
5 minNødvendigt udstyr:Stegepande - 5
Stuff the zucchinis with the meat filling, place them in a pot of water, add the broth cube, and let it boil for half an hour.
30 minNødvendigt udstyr:Kedel - 6
In a pot, combine the yogurt and the egg and mix well, then place over medium heat and stir the mixture until the yogurt boils.
5 minNødvendigt udstyr:Kedel - 7
Remove the zucchinis from the water, set aside, then gradually add the water to the yogurt while continuously stirring (the water temperature should match the yogurt temperature to prevent curdling).
5 min - 8
Place the zucchinis over the yogurt, remove the pot from the heat, pour the zucchinis with yogurt into a dish, then fry the remaining garlic and fresh cilantro in a tablespoon of oil and garnish the dish, serving the Kousa Ablama hot.
5 min
Ernæringsfakta
Zucchinipr. 100gHakket kødpr. 100gHvidløgpr. 100gLøgpr. 100gYoghurtpr. 100gÆgpr. 100gOliepr. 100gGheepr. 100gTørret Myntepr. 100gBlandede krydderierpr. 100gMuskatnødpr. 100gVandpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.