Ingredientes
Abobrinha2 kilograms
Carne moída500 grams- Pine Nuts0.5 cup
Alho7 cloves
Cebola1 piece- Cilantro, Fresh0.5 cup
Iogurte1 kilogram- Chicken Broth Cube1 cube
Ovo1 piece
Óleo3 tablespoons- Vegetable Oil for Frying2 cups
Ghee1 teaspoon
Hortelã seca1 teaspoon
Especiarias mistas1 teaspoon
Noz-moscada1 pinch
Água3 cups
Passos
- 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.minutesUtensílios necessários:
Frigideira - 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.minutesUtensílios necessários:
Panela - 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.minutesUtensílios necessários:Frigideira - 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.minutesUtensílios necessários:Panela - 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.minutesUtensílios necessários:Panela - 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
Fatos nutricionais
Abobrinhapor 100gCarne moídapor 100gAlhopor 100gCebolapor 100gIogurtepor 100gOvopor 100gÓleopor 100gGheepor 100gHortelã secapor 100gEspeciarias mistaspor 100gNoz-moscadapor 100gÁguapor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.