Ablama With Laban (Stuffed Zucchini With Yogurt) Recipe
Fixings:
1 kilo zucchini, little size
200 minced meat
1 medium onion, finely slashed
1 modest bunch pine seeds
1 kilo yogurt
2 tablespoons corn flour
10 cloves garlic, pounded
1 tablespoon dried mint
salt, 7 flavors
canola oil
cooked rice
200 minced meat
1 medium onion, finely slashed
1 modest bunch pine seeds
1 kilo yogurt
2 tablespoons corn flour
10 cloves garlic, pounded
1 tablespoon dried mint
salt, 7 flavors
canola oil
cooked rice
Planning:
1.Wash the zucchini, cut the head and with a vegetable corer evacuate the inner parts and deplete them
2. In a pan warm 1 tablespoon of oil and broil the cleaved onion and pine seeds until the point that marginally brilliant at that point include the meat and sear. Season with 1 teaspoon salt and 1 teaspoon flavors
3. Fill the zucchinis with the cooked meat until the point when you have filled them all
4. Warmth 2 tablespoon of oil and broil the stuffed zucchini until somewhat shaded, put on a kitchen towel to ingest the overabundance oil
5. Place the zucchini in a pot, cover with water and cook on a medium fire, when the water bubbles decrease the fire, cover and let it stew for around 5 minutes, at that point deplete
6. In another pot blend the yogurt with 2 tablespoons corn flour broke up with 1 container water
7. Place ablaze, mixing continually with a speed until the point when the yogurt begins bubbling
8. Blend the squashed garlic with 1 teaspoon salt and the dried mint at that point rotisserie tenderly of every a little griddle with 1 teaspoon of oil and add it to the bubbled yogurt
9. To serve put cooked rice on a plate, include the stuffed zucchini and cover with the cooked yogurt
2. In a pan warm 1 tablespoon of oil and broil the cleaved onion and pine seeds until the point that marginally brilliant at that point include the meat and sear. Season with 1 teaspoon salt and 1 teaspoon flavors
3. Fill the zucchinis with the cooked meat until the point when you have filled them all
4. Warmth 2 tablespoon of oil and broil the stuffed zucchini until somewhat shaded, put on a kitchen towel to ingest the overabundance oil
5. Place the zucchini in a pot, cover with water and cook on a medium fire, when the water bubbles decrease the fire, cover and let it stew for around 5 minutes, at that point deplete
6. In another pot blend the yogurt with 2 tablespoons corn flour broke up with 1 container water
7. Place ablaze, mixing continually with a speed until the point when the yogurt begins bubbling
8. Blend the squashed garlic with 1 teaspoon salt and the dried mint at that point rotisserie tenderly of every a little griddle with 1 teaspoon of oil and add it to the bubbled yogurt
9. To serve put cooked rice on a plate, include the stuffed zucchini and cover with the cooked yogurt
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