Zutaten
Zucchini2 kilograms
Hackfleisch500 grams- Pine Nuts0.5 cup
Knoblauch7 cloves
Zwiebel1 piece- Cilantro, Fresh0.5 cup
Joghurt1 kilogram- Chicken Broth Cube1 cube
Ei1 piece
Öl3 tablespoons- Vegetable Oil for Frying2 cups
Ghee1 teaspoon
Getrocknete Minze1 teaspoon
Gemischte Gewürze1 teaspoon
Muskatnuss1 pinch
Wasser3 cups
Schritte
- 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 MinBenötigte Werkzeuge:
Bratpfanne - 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 MinBenötigte Werkzeuge:
Topf - 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 MinBenötigte Werkzeuge:Bratpfanne - 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 MinBenötigte Werkzeuge:Topf - 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 MinBenötigte Werkzeuge:Topf - 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
Nährwertangaben
Zucchinipro 100gHackfleischpro 100gKnoblauchpro 100gZwiebelpro 100gJoghurtpro 100gEipro 100gÖlpro 100gGheepro 100gGetrocknete Minzepro 100gGemischte Gewürzepro 100gMuskatnusspro 100gWasserpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.