Ingredienti
Zucchina2 kilograms
Carne macinata500 grams- Pine Nuts0.5 cup
Aglio7 cloves
Cipolla1 piece- Cilantro, Fresh0.5 cup
Yogurt1 kilogram- Chicken Broth Cube1 cube
Uovo1 piece
Olio3 tablespoons- Vegetable Oil for Frying2 cups
Ghee1 teaspoon
Menta essiccata1 teaspoon
Spezie miste1 teaspoon
Noce moscata1 pinch
Acqua3 cups
Passi
- 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 minUtensili necessari:
Padella - 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 minUtensili necessari:
Pentola - 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 minUtensili necessari:Padella - 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 minUtensili necessari:Pentola - 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 minUtensili necessari:Pentola - 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
Fatti nutrizionali
Zucchinaper 100gCarne macinataper 100gAglioper 100gCipollaper 100gYogurtper 100gUovoper 100gOlioper 100gGheeper 100gMenta essiccataper 100gSpezie misteper 100gNoce moscataper 100gAcquaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.