Ingredients
Zucchini2 kilograms
Ground meat500 grams- Pine Nuts0.5 cup
Garlic7 cloves
Onion1 piece- Cilantro, Fresh0.5 cup
Yogurt1 kilogram- Chicken Broth Cube1 cube
Egg1 piece
Oil3 tablespoons- Vegetable Oil for Frying2 cups
Ghee1 teaspoon
Dried Mint1 teaspoon
Mixed Spices1 teaspoon
Nutmeg1 pinch
Water3 cups
Steps
- 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 minRequired Tools:
Frying Pan - 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 minRequired Tools:
Pot - 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 minRequired Tools:Frying Pan - 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 minRequired Tools:Pot - 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 minRequired Tools:Pot - 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
Nutrition Facts
Zucchiniper 100gGround meatper 100gGarlicper 100gOnionper 100gYogurtper 100gEggper 100gOilper 100gGheeper 100gDried Mintper 100gMixed Spicesper 100gNutmegper 100gWaterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.