Sastojci
Tikvica2 kilograms
Mljeveno meso500 grams- Pine Nuts0.5 cup
Češnjak7 cloves
Luk1 piece- Cilantro, Fresh0.5 cup
Jogurt1 kilogram- Chicken Broth Cube1 cube
Jaje1 piece
Ulje3 tablespoons- Vegetable Oil for Frying2 cups
Ghee1 teaspoon
Suha metvica1 teaspoon
Mješavina začina1 teaspoon
Muškatni oraščić1 pinch
Voda3 cups
Koraci
- 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 minPotreban pribor:
Tiganj - 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 minPotreban pribor:
Lonac - 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 minPotreban pribor:Tiganj - 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 minPotreban pribor:Lonac - 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 minPotreban pribor:Lonac - 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
Nutritivne činjenice
Tikvicana 100gMljeveno mesona 100gČešnjakna 100gLukna 100gJogurtna 100gJajena 100gUljena 100gGheena 100gSuha metvicana 100gMješavina začinana 100gMuškatni oraščićna 100gVodana 100g* Nutritivne vrijednosti su približne i na njihov izračun mogu utjecati vrsta sastojka te načini uzgoja, skladištenja i kuhanja.