Kossa_ablama_bi_laban #Zucchini_in_yougurt
Kossa_ablama_bi_laban #Zucchini_in_yougurt

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kossa_ablama_bi_laban #zucchini_in_yougurt. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Great recipe for Kossa_ablama_bi_laban #Zucchini_in_yougurt. "ablama" means in Arabic "ahead of time", but I have no idea why it is called as such 🙂. Stuffed zucchinis cooked in yoghurt (kossa mihshi bi laban). The little kibbeh balls, or arras kibbeh, are poached in laban or yogurt which is seasoned with lots of dried mint.

Kossa_ablama_bi_laban #Zucchini_in_yougurt is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Kossa_ablama_bi_laban #Zucchini_in_yougurt is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook kossa_ablama_bi_laban #zucchini_in_yougurt using 8 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Kossa_ablama_bi_laban

#Zucchini_in_yougurt:

  1. Prepare 1 kg zucchini
  2. Take 1 kg goat yougurt
  3. Make ready 400 grams minced meat
  4. Take 100 grams pine nuts
  5. Get 2 tablespoons ghee
  6. Take 1/2 teaspoon seven spices
  7. Make ready 1/2 cup vegetable oil
  8. Make ready 1 teaspoon salt

Break the laban curd with a spoon and stir until smooth. Work garlic to a paste with salt and mix it with a spoonful of laban before adding to the cucumber mixture. Finely shredded lettuce may be substituted for cucumber when out of season. Search Results for: 'Kibbeh bi laban'.

Instructions to make Kossa_ablama_bi_laban

#Zucchini_in_yougurt:

  1. Stuffing preparation: in a suitable frying pan, add ghee and fry the pine nuts until they turn a golden brown
  2. Remove the pine nuts from the ghee and leave aside
  3. Fry 300 grams of minced meat in the same ghee that was used to fry the pine nuts.
  4. Keep approximately 100 grams of meat aside. Add spices, stir until well cooked.
  5. Once cooked add the pine nuts, mixing them altogether.
  6. Wash the zucchini and with a knife remove the sides (edges).
  7. Drill the zucchini from its  bottom (from the opposite side of the head)
  8. Wash the zucchini,after drilling. Drain from water
  9. Stuff the zucchini with a sufficient amount of meat,closing it off with some raw meat that was left aside,so as the filling will not come out.
  10. In a frying pan,add oil and fry the stuffed zucchini slightly until they brown slightly
  11. In a pot add yougurt with a cup of water, whisk untill it is free of lumps.
  12. Bring the yogurt to boil, stir continuously until boiling
  13. Add the zucchini, and leave on medium  heat untill cooked.
  14. Serve hot,next to rice with  vermicelli
  15. Made by: Hind Baroudi

You'll notice that Recipe Box is now called SAVES and your recipes are organized in COLLECTIONS. Le laban bi khyar [لبن بالخيار] ou khyar b'laban [خيار باللبن], soit yaourt au concombre ou concombre au yaourt, est LA salade de l'été en Syrie. C'est une entrée très rafraîchissante, que l'on sert pour accompagner les boulettes de Kebbé par exemple (ici ou là), les viandes grillées ou plus. La recette du laban, yaourt libanais fait maison. Très simple à faire avec seulement deux ingrédients : du lait et du yaourt nature.

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