Ingrediënten
Courgette2 kilograms
Gemalen vlees500 grams- Pine Nuts0.5 cup
Knoflook7 cloves
Ui1 piece- Cilantro, Fresh0.5 cup
Yoghurt1 kilogram- Chicken Broth Cube1 cube
Ei1 piece
Olie3 tablespoons- Vegetable Oil for Frying2 cups
Ghee1 teaspoon
Gedroogde Munt1 teaspoon
Gemengde specerijen1 teaspoon
Nootmuskaat1 pinch
Water3 cups
Stappen
- 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.minutesBenodigde hulpmiddelen:
Koekenpan - 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.minutesBenodigde hulpmiddelen:
Pan - 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.minutesBenodigde hulpmiddelen:Koekenpan - 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.minutesBenodigde hulpmiddelen:Pan - 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.minutesBenodigde hulpmiddelen:Pan - 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
Voedingsfeiten
Courgetteper 100gGemalen vleesper 100gKnoflookper 100gUiper 100gYoghurtper 100gEiper 100gOlieper 100gGheeper 100gGedroogde Muntper 100gGemengde specerijenper 100gNootmuskaatper 100gWaterper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.