Stuffed Zucchini with Yogurt Sauce
Ingredients
- 1 kg zucchini
Stuffing
- 1 teaspoon salt
- 1 teaspoon mixed spices
- 200 grams ground meat
- 1 cup Egyptian rice
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 medium chopped onion
- 3 crushed garlic cloves
- 1 tablespoon ghee
Yogurt mixture
- 3 cups yogurt
- 1/4 cup tahini
- 3 whole garlic cloves
- 2 tablespoons starch
- 1 teaspoon salt
- 1.5 teaspoons ground coriander
- 1 cup water
- 2 tablespoons chopped green coriander
Preparation
Using a zucchini corer, core the zucchini and place the pulp in a side dish.
In a deep bowl, put plenty of water and a tablespoon of salt. Place the zucchini in the salted water for several minutes then drain.
Wash the rice several times then soak for 30 minutes.
Drain the rice and place in a deep bowl. Add the meat, spices, salt, turmeric, cinnamon, onion, garlic, and ghee. Mix with fingertips until well combined.
Fill the zucchini with the stuffing mixture, leaving about half an inch from the end unfilled.
In a deep pot, put plenty of water and place on medium heat until it boils. Add a tablespoon of salt.
Add the stuffed zucchini to the boiling water and leave for a few minutes only. Do not cook completely.
In a blender jug, put yogurt, tahini, garlic, starch, salt, coriander, and water. Blend on medium speed for one minute.
In a thick-bottomed deep pot, put the yogurt mixture. Place on medium heat. Stir with a wooden spoon until it boils and thickens.
Using a slotted spoon or tongs, remove the zucchini from the blanching water and place directly into the boiling yogurt mixture. Let cook in the yogurt for 10 to 15 minutes until fully cooked.
Pour the zucchini with the yogurt into a deep serving dish and sprinkle with chopped coriander. Serve immediately.
