👨‍🍳 作り方

1. 1

   Hollow out the zucchini, leaving about a 1/4-inch wall. Reserve the scooped-out flesh for another use or discard.

2. 2

   In a bowl, combine the ground meat, rinsed rice, allspice, cinnamon, 1 tsp salt, and black pepper. Mix well.

3. 3

   Stuff the zucchini cavities with the meat and rice mixture, but do not pack too tightly to allow the rice to expand.

4. 4

   In a large pot, whisk together the yogurt, cornstarch (or flour), remaining 0.5 tsp salt, and minced garlic until smooth. Gradually whisk in the water or broth.

5. 5

   Place the stuffed zucchini in the yogurt mixture. Ensure they are mostly submerged. Bring to a gentle simmer over medium heat, stirring occasionally to prevent the yogurt from curdling.

6. 6

   Once simmering, reduce heat to low, cover, and cook for about 1 hour to 1 hour 15 minutes, or until the zucchini is tender and the rice is fully cooked. Stir gently every 15-20 minutes.

7. 7

   In a small pan, heat the olive oil over medium heat. Sauté a few minced garlic cloves (optional, for extra flavor) until fragrant, then pour this over the stew.

8. 8

   Serve hot, with extra yogurt and a sprinkle of fresh mint or parsley if desired. Traditionally served with plain rice.