Kosa Matbukha Bi I Zabadi Egyptian Zucchini In Yoghurt Sauce Food

KOUSA MIHSHI BI LABAN (STUFFED ZUCCHINI WITH YOGURT)

Steps:

• Choose either medium or small zucchini. Wash well cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. (I actually use the wrong end of a small spoon and it works for me) Try not to puncture the skin. Soak in salted water for 10 minutes.
• Gently fry onion in butter until transparent. Add pine nuts after 10 minutes cook with onions for another 10 minutes, stir occasionally.
• Add pan contents to ground meat, rice parsley, spice and about a teaspoon of salt, pepper and canola oil if meat is lean.
• Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way).
• Arrange zucchini in layers in a large pot, sprinkling each layer lightly with sea salt. Add water and invert a plate on top of the zucchini and bring to a slow simmer, cover and simmer gently for 1 hour or until tender.
• Meanwhile heat the stabilized yogurt. When it begins to simmer/boil, add garlic and boil for 2 minutes, then remove from heat.
• When zucchinis are cooked, remove plate and pour garlic yogurt mixture over them and leave over medium heat for 10 minutes to boil gently. Cook uncovered until sauce is thick.
• Crush the dried mint to a coarse powder and sprinkle on top. Leave off the heat for 10 minutes before serving. Serve with mashed potatoes or steamed rice.
• Enjoy!

KOSA MATBUKHA BI I ZABADI - EGYPTIAN ZUCCHINI IN YOGHURT SAUCE

Steps:

• For the sauce, stir together yoghurt, egg white, cornstach and salt to taste until smooth.
• Slice zucchini into 1/3 inch thick slices and fry in a skillet with the olive oil until lightly browned.
• Place into baking dish, cover with yoghurt sauce and bake at 350 degrees for 15-20 minutes.
• Sprinkle with chopped mint leaves, put back into the oven for five more minutes and serve with bread.