Ingrédients
Courgette2 kilograms
Viande hachée500 grams- Pine Nuts0.5 cup
Ail7 cloves
Oignon1 piece- Cilantro, Fresh0.5 cup
Yaourt1 kilogram- Chicken Broth Cube1 cube
Œuf1 piece
Huile3 tablespoons- Vegetable Oil for Frying2 cups
Ghee1 teaspoon
Menthe séchée1 teaspoon
Épices mélangées1 teaspoon
Muscade1 pinch
Eau3 cups
Mesures
- 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 minutesMatériel requis:
Poêle à frire - 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 minutesMatériel requis:
Marmite - 3
Add nutmeg, mixed spices, and 5 crushed garlic cloves to the meat and let it fry.
5 minutes - 4
In another pan, fry the pine nuts and add them to the meat, then let the filling cool.
5 minutesMatériel requis:Poêle à frire - 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 minutesMatériel requis:Marmite - 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 minutesMatériel requis:Marmite - 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 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.
5 minutes
Faits nutritionnels
Courgettepour 100gViande hachéepour 100gAilpour 100gOignonpour 100gYaourtpour 100gŒufpour 100gHuilepour 100gGheepour 100gMenthe séchéepour 100gÉpices mélangéespour 100gMuscadepour 100gEaupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.