INGREDIENTS
1 kg Zucchini, medium size
1 kg of Yogurt
200g ground Meat (one ounce)
1 cup of Rice
1/2 tsp. 7 Spices
1/2 tsp. Cinnamon
1 tsp. Salt
3 cups Water
2 heaped tbsp. Starch
2 tbsp. Vegetable Oil for the filling
2 tbsp. Vegetable Oil for frying the Garlic
Full Head of Garlic, (crushed with a dash of Salt)
1 tbsp. dried Mint
1/4 cup fried Pine Nuts (optional)
PREPARATION
Dissolve 2 heaped tbsp of starch in 1/4 cup of water, add the starch to the yogurt and mix well. Cook the yogurt on medium-low heat stirring continuously to keep it firm. Remove from heat after 5 minutes from the boiling point.
Wash zucchini cut off the stem and hollow them with a zucchini corer.
Rinse the rice under cold water until the water is clear and not cloudy. (Rinsing the rice helps get rid of any starch and makes it less sticky when cooked)
Mix all ingredients of filling, rice, meat, salt, cinnamon, 7 spices and 2 tbsp of vegetable oil.
Stuff the zucchini (half-filled, leaving space when the rice enlarges while getting cooked).
In a medium cooking pot, place the water and a dash of salt. Add filled zucchini and cook over medium heat for 20 to30 minutes until the zucchini are almost done
Add cooked yogurt to zucchini and cook over medium heat for 15 minutes
Finally, garlic, use a full head of it, and enjoy it. Without it, this dish wouldn’t be the same. Fry the crushed garlic to a light brown color and add it over the cooking with the dried mint. Cook for another 2 minutes
Serve it hot
