Ingredienser
Zucchini2 kilograms
Kjøttdeig500 grams- Pine Nuts0.5 cup
Hvitløk7 cloves
Løk1 piece- Cilantro, Fresh0.5 cup
Yoghurt1 kilogram- Chicken Broth Cube1 cube
Egg1 piece
Olje3 tablespoons- Vegetable Oil for Frying2 cups
Ghee1 teaspoon
Tørket Mynte1 teaspoon
Blandede krydder1 teaspoon
Muskatnøtt1 pinch
Vann3 cups
Trinn
- 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 minNødvendig utstyr:
Stekepanne - 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 minNødvendig utstyr:
Kjele - 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 minNødvendig utstyr:Stekepanne - 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 minNødvendig utstyr:Kjele - 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 minNødvendig utstyr:Kjele - 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
Ernæringsfakta
Zucchiniper 100gKjøttdeigper 100gHvitløkper 100gLøkper 100gYoghurtper 100gEggper 100gOljeper 100gGheeper 100gTørket Mynteper 100gBlandede krydderper 100gMuskatnøttper 100gVannper 100g* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.