Ingredientes
Calabacín2 kilograms
Carne picada500 grams- Pine Nuts0.5 cup
Ajo7 cloves
Cebolla1 piece- Cilantro, Fresh0.5 cup
Yogur1 kilogram- Chicken Broth Cube1 cube
Huevo1 piece
Aceite3 tablespoons- Vegetable Oil for Frying2 cups
Ghee1 teaspoon
Menta seca1 teaspoon
Especias mixtas1 teaspoon
Nuez moscada1 pinch
Agua3 cups
Pasos
- 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.
recipe.minutesHerramientas necesarias:
Sartén - 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.
recipe.minutesHerramientas necesarias:
Olla - 3
Add nutmeg, mixed spices, and 5 crushed garlic cloves to the meat and let it fry.
recipe.minutes - 4
In another pan, fry the pine nuts and add them to the meat, then let the filling cool.
recipe.minutesHerramientas necesarias:Sartén - 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.
recipe.minutesHerramientas necesarias:Olla - 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.
recipe.minutesHerramientas necesarias:Olla - 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).
recipe.minutes - 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.
recipe.minutes
Datos nutricionales
Calabacínpor 100gCarne picadapor 100gAjopor 100gCebollapor 100gYogurpor 100gHuevopor 100gAceitepor 100gGheepor 100gMenta secapor 100gEspecias mixtaspor 100gNuez moscadapor 100gAguapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.