👨‍🍳 作り方

1. 1

   Prepare the zucchini: Trim the ends and carefully hollow out the zucchini using a melon baller or a small spoon, leaving about a 1/4-inch thick shell. Reserve the scooped-out flesh if desired for another dish.

   💡 プロのコツ: Be gentle to avoid breaking the zucchini shells.
2. 2

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

   💡 プロのコツ: Some recipes lightly sauté the lamb before mixing with rice for a deeper flavor.
3. 3

   Stuff the zucchini shells with the lamb and rice mixture, filling them about three-quarters full. Do not pack too tightly, as the rice will expand.

   💡 プロのコツ: Leave some space for the rice to cook and expand.
4. 4

   Prepare the yogurt sauce: In a large pot, whisk together the yogurt, minced garlic, and 2 tbsp oil. Cook over medium heat, stirring constantly, until the yogurt begins to simmer. Do not boil vigorously.

   💡 プロのコツ: Stirring constantly prevents the yogurt from curdling.
5. 5

   In a small bowl, whisk the cornstarch (or flour) with a few tablespoons of cold water until smooth. Gradually whisk this slurry into the simmering yogurt.

   💡 プロのコツ: This helps to thicken and stabilize the sauce.
6. 6

   Carefully add the stuffed zucchini to the yogurt sauce. Add enough water or broth to just cover the zucchini. Bring to a gentle simmer.

   💡 プロのコツ: Ensure the zucchini are submerged in the liquid.
7. 7

   Cover the pot and simmer gently for 1 hour to 1 hour 15 minutes, or until the zucchini are tender and the rice is fully cooked. Stir occasionally to prevent sticking.

   💡 プロのコツ: A low simmer is key to tender zucchini and a smooth sauce.
8. 8

   Taste and adjust seasoning with the remaining 0.5 tsp salt if needed.

   💡 プロのコツ: The sauce should be tangy and savory.
9. 9

   Serve hot, garnished with fresh mint if desired. Often served with a side of plain rice.