Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, stuffed_zucchini_cooked_in_yogurt. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Stuffed_zucchini_cooked_in_yogurt is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Stuffed_zucchini_cooked_in_yogurt is something which I have loved my entire life. They are nice and they look wonderful.

" KOUSA BIL LABAN " in Arabic name of dish. its ZUCCHINI STUFFED WITH GROUND MEAT IN YOGURT. A delightful Arabic version of stuffed zucchini which tastes #YOGURT = one of the most touted health benefits is the probiotics it contains. This healthy bacteria helps promote a healthy gut.

To get started with this recipe, we have to prepare a few components. You can cook stuffed_zucchini_cooked_in_yogurt using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed_zucchini_cooked_in_yogurt:

1. Get 1 kg zucchini - medium size
2. Get 200 g grounded meat
3. Get 1/2 tsp sevenspice
4. Take 1/2 tsp salt
5. Get 1 tbsp pine nuts
6. Take 1 tbsp ghee
7. Prepare 1 cup Egyptian rice
8. Take 1 kg yoghurt
9. Make ready 1 tbsp corn starch
10. Get 1 tsp mint flakes
11. Take 5 garlic cloves - crushed
12. Make ready 1/2 tsp salt
13. Take 1 tbsp pinenuts to garnish - optional

Transfer to a wire rack; season with salt. Definitely keep the heat not more than med; this stuff can burn. Working in batches, add in zucchini to flour in bowl and toss, separating slices to coat well. Transfer to paper towels and drain.

Steps to make Stuffed_zucchini_cooked_in_yogurt:

1. Gently wash and dry the zucchini & place in a bowl, then using a corer start by removing the inside flesh from the zucchini to create a cavity for stuffing.
2. Wash the rice & soak for 30 minutes then strain & add grounded meat, salt & spices & mix well.
3. Preheat ghee & fry the pinenuts until golden then add to the filling mix & mix well.
4. Now staft by stuffing the cored zucchini till half way full.
5. In a suitable pot, add the yoghurt & add corn starch bringing them to a boil with continuous stirring.
6. Once boiled, add the zucchini then add crushed garlic, mint flakes & simmer over low heat for approximately 2 hours or as needed until fully cooked.
7. Stir constantly to avoid the zucchini from sticking & make sure that the yoghurt covers all the zucchini
8. Once cooked, remove from the heat and serve hot.
9. Made By: Bara'a Chougari

Place yogurt in center of large platter. Stir in the carrots, zucchini and scallions. Koosa (Stuffed Zucchini) is light green and smaller in size. It honestly took me a while to find them locally, since my Middle-Eastern grocer does not sell produce. Serve warm plain or with cold yogurt.

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