Malzemeler
Kabak2 kilograms
Kıyma500 grams- Pine Nuts0.5 cup
Sarımsak7 cloves
Soğan1 piece- Cilantro, Fresh0.5 cup
Yoğurt1 kilogram- Chicken Broth Cube1 cube
Yumurta1 piece
Yağ3 tablespoons- Vegetable Oil for Frying2 cups
Ghee1 teaspoon
Kuru Nane1 teaspoon
Karışık baharatlar1 teaspoon
Muskat cevizi1 pinch
Su3 cups
Adımlar
- 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 dkGerekli Aletler:
Tava - 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 dkGerekli Aletler:
Tencere - 3
Add nutmeg, mixed spices, and 5 crushed garlic cloves to the meat and let it fry.
5 dk - 4
In another pan, fry the pine nuts and add them to the meat, then let the filling cool.
5 dkGerekli Aletler:Tava - 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 dkGerekli Aletler:Tencere - 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 dkGerekli Aletler:Tencere - 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 dk - 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 dk
Besin Değerleri
Kabak100g içinKıyma100g içinSarımsak100g içinSoğan100g içinYoğurt100g içinYumurta100g içinYağ100g içinGhee100g içinKuru Nane100g içinKarışık baharatlar100g içinMuskat cevizi100g içinSu100g için* Besin değerleri yaklaşık değerlerdir ve hesaplama; malzeme türü, yetiştirme, depolama ve pişirme yöntemlerinden etkilenebilir.