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Kousa Mahshi bil Laban
Stuffed Zucchini in Yogurt Sauce
Tender zucchini stuffed with a flavorful mixture of rice, ground lamb, and aromatic spices, simmered in a tangy and creamy yogurt sauce. This dish is a comforting and classic representation of Jordanian home cooking.
đ§ Ingredienser
- 12 medium Zucchini(about 6-7 inches long, ends trimmed)
- 400 g Ground lamb
- 1.5 cups Short-grain rice(rinsed and soaked for 30 minutes)
- 4 cloves Garlic(minced)
- 1 tsp Allspice
- 0.5 tsp Cinnamon
- 0.5 tsp Black pepper
- 1.5 tsp Salt(divided)
- 3 tbsp Olive oil(divided)
- 1 kg Plain yogurt
- 2 tbsp Cornstarch
- 1 cup Water(for the yogurt sauce)
- 1 tbsp Dried mint(optional, for garnish)
đšâđł Instruktioner
- 1
Prepare the zucchini: Carefully hollow out the zucchini, leaving about a 1/4-inch thick wall. Reserve the scooped-out zucchini flesh. You can chop the flesh finely and add it to the stuffing, or discard it.
đĄ Proffstips: Use a specialized zucchini corer or a long, thin knife and spoon. - 2
Make the stuffing: In a bowl, combine the ground lamb, rinsed rice, minced garlic, allspice, cinnamon, black pepper, 1 tsp salt, and 1 tbsp olive oil. Mix well.
đĄ Proffstips: Ensure all ingredients are evenly distributed. - 3
Stuff the zucchini: Loosely fill each zucchini with the lamb and rice mixture. Do not pack too tightly, as the rice will expand during cooking.
- 4
Sear the stuffed zucchini: Heat 2 tbsp olive oil in a large, deep pot or Dutch oven over medium-high heat. Carefully place the stuffed zucchini in the pot and sear them lightly on all sides until golden brown. This helps them hold their shape.
â±ïž 5-7 minutes - 5
Prepare the yogurt sauce: In a separate bowl, whisk together the plain yogurt, cornstarch, remaining 0.5 tsp salt, and 1 cup of water until smooth. If the yogurt is very thick, you can add a little more water to achieve a pourable consistency.
đĄ Proffstips: Ensure the cornstarch is fully dissolved to avoid lumps. - 6
Cook the zucchini in yogurt sauce: Pour the yogurt mixture over the seared zucchini in the pot. Ensure the zucchini are mostly submerged. If needed, add a little more water or broth.
đĄ Proffstips: You can place a heatproof plate on top of the zucchini to keep them submerged. - 7
Simmer the dish: Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and simmer for about 1 to 1.5 hours, or until the zucchini are tender and the rice is fully cooked. Stir occasionally to prevent the yogurt from sticking to the bottom.
â±ïž 1 hour to 1 hour 30 minutes - 8
Serve: Ladle the stuffed zucchini and yogurt sauce into bowls. Garnish with dried mint, if desired. Serve hot with rice or bread.
đĄ Proffstips: The sauce will thicken as it cools.
đĄ Proffstips
- âFor a richer flavor, you can add a small amount of sautĂ©ed onions to the stuffing.
- âIf you don't have ground lamb, ground beef or a mixture of lamb and beef can be used.
- âEnsure the yogurt sauce is stirred constantly while heating to prevent curdling.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a vegetarian version, omit the meat and increase the amount of rice and vegetables in the stuffing.
- Some recipes add a tablespoon of tomato paste to the stuffing for added depth of flavor.