Sestavine
Bučka2 kilograms
Mleto meso500 grams- Pine Nuts0.5 cup
Česen7 cloves
Čebula1 piece- Cilantro, Fresh0.5 cup
Jogurt1 kilogram- Chicken Broth Cube1 cube
Jajce1 piece
Olje3 tablespoons- Vegetable Oil for Frying2 cups
Ghee1 teaspoon
Posušena meta1 teaspoon
Mešanica začimbov1 teaspoon
Muškatni orešček1 pinch
Voda3 cups
Koraki
- 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 minPotrebni pripomočki:
Ponev - 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 minPotrebni pripomočki:
Lonček - 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 minPotrebni pripomočki:Ponev - 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 minPotrebni pripomočki:Lonček - 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 minPotrebni pripomočki:Lonček - 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
Dejstva o hranilni vrednosti
Bučkana 100gMleto mesona 100gČesenna 100gČebulana 100gJogurtna 100gJajcena 100gOljena 100gGheena 100gPosušena metana 100gMešanica začimbovna 100gMuškatni oreščekna 100gVodana 100g* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.