Zucchini with Yogurt Sauce
Zucchini with Yogurt Sauce
Description
Enjoy a delicious Levantine Kousa bel Laban dish, a comforting meal combining minced meat-stuffed zucchini with a creamy, refreshing yogurt sauce, finished with a hint of cilantro and garlic.
Ingredients
⇵
For The Stuffed Zucchini
For The Yogurt Sauce
For The Topping (Tasha) & Garnish
Instructions
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Stuff the zucchini with minced beef (which has been previously cooked).
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Sauté the stuffed zucchini in olive oil or regular oil until it takes on a golden color.
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After sautéing, add water, and leave the zucchini on low heat to cook gently until tender.
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In a pot, combine the cornstarch and cold water. Then, add the yogurt to this mixture.
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Place the pot on low heat, and stir the mixture continuously until the consistency becomes like a light béchamel sauce. Add salt and black pepper to taste.
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Add the cooked zucchini to the prepared yogurt sauce. Bring the mixture to a boil for two or three minutes.
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In a separate small pan, sauté the minced garlic in olive oil until fragrant.
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Add the fresh green coriander to the garlic and sauté briefly. Add an optional dash of dried mint to this topping as well.
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Pour the prepared garlic and coriander topping (tasha) over the zucchini and yogurt dish.
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Garnish the dish with toasted almonds and an additional sprinkle of dried mint before serving.
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