Stuffed White Zucchini in Yogurt Sauce (Kousa bel laban

• Gluten free

• Meat

  • 250 g Beef or lambs

• Produce

  • 1 Onion, small

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Dairy

  • 2 cups Yogurt, full fat

Found on nutrizonia.com

Ingredients

• 2 lb White zucchini or summer squash cored.
• 1 small onion
• 250 g minced beef or lambs (I used a mix)
• 1 Tb vegetable oil
• 2 cups full fat yogurt
• 1 egg
• Optional for the yogurt: 1 Tb cornstarch
• Salt, black pepper, and cinnamon
• Optional side:
• Side of plain white rice.

Directions

• First core the zucchinis if they arent cored already.
• In a skillet, on medium heat, add vegetable oil, and minced onion. Leave it until becomes translucent.
• Add meat, spices like salt, black pepper, and ground cinnamon.
• When the meat is done, remove from the stove, and let it cool for 10 minutes.
• Fill the zucchinis using a teaspoon or by your hand.
• In a medium pot, boil water, and drop the zucchinis for 20 minutes. Keep an eye on them, you dont want them to be mushy, just softer.
• In a bowl, add yogurt, egg, garlic powder, some cumin, cinnamon, salt and black pepper, and whisk them very well.
• Transfer the yogurt mix to a medium pot, and stir the yogurt. Dont stop or it will curdle, until its warm enough.
• Drain the zucchini and save the water.
• Drop the stuffed zucchinis carefully in the yogurt, and keep stirring slowly.
• Add 1 cup of zucchini water to the yogurt, and keep stirring until the zucchinis are soft and soaked with yogurt.
• Serve warm in a soup bowl or with a white rice on the side.