Ingredienser
Zucchini2 kilograms
Köttfärs500 grams- Pine Nuts0.5 cup
Vitlök7 cloves
Lök1 piece- Cilantro, Fresh0.5 cup
Yoghurt1 kilogram- Chicken Broth Cube1 cube
Ägg1 piece
Olja3 tablespoons- Vegetable Oil for Frying2 cups
Ghee1 teaspoon
Torkad Mynta1 teaspoon
Blandade kryddor1 teaspoon
Muskotnöt1 pinch
Vatten3 cups
Steg
- 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 minNödvändiga verktyg:
Stekpanna - 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 minNödvändiga verktyg:
Kastrull - 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 minNödvändiga verktyg:Stekpanna - 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 minNödvändiga verktyg:Kastrull - 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 minNödvändiga verktyg:Kastrull - 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
Näringsvärde
Zucchiniper 100gKöttfärsper 100gVitlökper 100gLökper 100gYoghurtper 100gÄggper 100gOljaper 100gGheeper 100gTorkad Myntaper 100gBlandade kryddorper 100gMuskotnötper 100gVattenper 100g* Näringsvärdena är ungefärliga och beräkningen kan påverkas av typen av ingrediens samt odlings-, förvarings- och tillagningsmetoder.