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
Stuff the zucchini with minced beef (which has been previously cooked).
Sauté the stuffed zucchini in olive oil or regular oil until it takes on a golden color.
After sautéing, add water, and leave the zucchini on low heat to cook gently until tender.
In a pot, combine the cornstarch and cold water. Then, add the yogurt to this mixture.
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.
Add the cooked zucchini to the prepared yogurt sauce. Bring the mixture to a boil for two or three minutes.
In a separate small pan, sauté the minced garlic in olive oil until fragrant.
Add the fresh green coriander to the garlic and sauté briefly. Add an optional dash of dried mint to this topping as well.
Pour the prepared garlic and coriander topping (tasha) over the zucchini and yogurt dish.
Garnish the dish with toasted almonds and an additional sprinkle of dried mint before serving.
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