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Kousa Mahshi bil Laban
Stuffed Zucchini in Yogurt Sauce
Tender zucchini stuffed with a savory mixture of rice and ground meat, simmered in a tangy and creamy yogurt sauce. A comforting and traditional Palestinian dish.
🧂 食材
- 1.5 kg Zucchini(medium-sized, about 8-10)
- 300 g Ground lamb or beef
- 1 cup Short-grain rice(rinsed)
- 1 tsp Allspice
- 0.5 tsp Cinnamon
- 1.5 tsp Salt(divided)
- 0.5 tsp Black pepper
- 1 kg Plain yogurt(full-fat, preferably strained)
- 2 tbsp Cornstarch or flour
- 4 cloves Garlic(minced)
- 2 tbsp Olive oil
- 2 cups Water or broth
👨🍳 步骤
- 1
Hollow out the zucchini, leaving about a 1/4-inch wall. Reserve the scooped-out flesh for another use or discard.
- 2
In a bowl, combine the ground meat, rinsed rice, allspice, cinnamon, 1 tsp salt, and black pepper. Mix well.
- 3
Stuff the zucchini cavities with the meat and rice mixture, but do not pack too tightly to allow the rice to expand.
- 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
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
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
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
Serve hot, with extra yogurt and a sprinkle of fresh mint or parsley if desired. Traditionally served with plain rice.
💡 专业技巧
- ✓Using strained yogurt will result in a thicker, creamier sauce.
- ✓To prevent the yogurt from curdling, ensure it's at room temperature before mixing with cornstarch and heating.
- ✓Stirring gently and consistently is key to a smooth yogurt sauce.
✨ 创意变奏
为您的创意版本提供灵感
- Omit the meat for a vegetarian version.
- Add a handful of pine nuts for garnish.
- Use a mix of zucchini and small eggplant for variety.