Kousa Ablama B Laban. ‎‏‎كوسا ابلما بلبن

Updated at: Tue, 30 Jan 2024 15:29:05 GMT

Step 1

To start with the filling, heat 2 tablespoons of vegetable Oil in a frying pan, sauté the onion for 5 minutes until it wilted, add the minced meat, sprinkle allspice, cinnamon and salt, stir well for 10 minutes or until the meat browned and dried. Remove the meat mixture from heat, add the pine nuts, give it a quick mix & set aside to cool.

Step 2

To Prepare the zucchini Cut the stems, and with a vegetable corer remove the insides pulps, drain them well then fill the pitted zucchini with the meat mixture.

Step 3

In a large frying pan, heat some vegetable oil and fry the zucchini for about 2 to 3 minutes (in batches) or until light brown on all sides, remove from and place on a paper towel to drain the oil.

Step 4

To prepare yogurt sauce, In a large pot, Warm the yogurt for 5 minutes over medium heat, stir in the stock, then add the dissolved cornstarch water to the yogurt and keep stirring continuously until reach to a boil, stir in the crushed garlic, reduce the heat to low and simmer for 5 minutes, until the sauce is thickened.

Step 5

Gently drop in the stuffed zucchini to the yogurt sauce and leave on low heat for 10 to 15 minutes.

Step 6

Meanwhile, to prepare the garnish, in a small skillet, heat the butter and fry the garlic for a minute without browning, add the chopped cilantro and sauté for another minute, then add half of the quantity to the sauce in the pot and stir gently, so it’s ready to serve.

Step 7

Serve immediately by pouring the stuffed zucchini into a serving dish with the sauce, garnishing the remainder of the garlic butter/ cilantro mixture and sprinkling the pine nuts over it and with vermicelli rice aside.

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