Syrian Kousa Mahashi bil Aban

Name: Syrian Kousa Mahashi bil Aban
Prep time: PT45 minutes
Cook time: PT1 hour 15 minutes
Total time: PT2 hours
Yield: 6
Cuisine: Syria
Ingredients: 12-15 medium Small zucchini (about 4-5 inches long); 300 g Ground lamb; 1 cup Short-grain rice (rinsed); 1 kg Plain yogurt (full-fat, strained if watery); 6 cloves Garlic (minced); 3 tbsp Vegetable oil or olive oil (for sautéing); 1 tsp Allspice; 0.5 tsp Cinnamon; 1.5 tsp Salt (divided); 0.5 tsp Black pepper; 2 tbsp Cornstarch or flour (to stabilize yogurt sauce); 2 tbsp Fresh mint (chopped (optional, for garnish))

Stuffed Zucchini in Yogurt Sauce

Tender zucchini hollowed out and stuffed with a savory mixture of rice and ground lamb, then simmered in a tangy and creamy yogurt sauce. A comforting and classic Syrian dish.

준비 시간45 minutes

조리 시간1 hour 15 minutes

총 시간2 hours

1회 제공량6

난이도Hard

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

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.
💡 전문가 팁: Be gentle to avoid breaking the zucchini shells.
2
Make the filling: In a bowl, combine the ground lamb, rinsed rice, allspice, cinnamon, 1 tsp salt, and black pepper. Mix well.
💡 전문가 팁: Some recipes lightly sauté the lamb before mixing with rice for a deeper flavor.
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.
💡 전문가 팁: Leave some space for the rice to cook and expand.
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.
💡 전문가 팁: Stirring constantly prevents the yogurt from curdling.
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.
💡 전문가 팁: This helps to thicken and stabilize the sauce.
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.
💡 전문가 팁: Ensure the zucchini are submerged in the liquid.
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.
💡 전문가 팁: A low simmer is key to tender zucchini and a smooth sauce.
8
Taste and adjust seasoning with the remaining 0.5 tsp salt if needed.
💡 전문가 팁: The sauce should be tangy and savory.
9
Serve hot, garnished with fresh mint if desired. Often served with a side of plain rice.

요리 기록 추적

💡 전문가 팁

✓Using strained yogurt (like Greek yogurt) can result in a thicker, richer sauce.
✓If you don't have lamb, ground beef can be substituted, though lamb is traditional.
✓The key to a good yogurt sauce is constant stirring and a gentle simmer to prevent curdling.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add a pinch of nutmeg to the filling for extra warmth.
For a vegetarian version, stuff the zucchini with a mixture of rice, pine nuts, and herbs.
Some variations include adding a few dried apricots to the simmering sauce for a touch of sweetness.