Name: Ablama (Kousa Mahshi bil Laban)
Yield: 5
Ingredients: 15 Magda zucchini (4 inches), trimmed (approx. 1.7 kg); 2 yellow onions, finely chopped; 4 cloves garlic, crushed; 2 tbsp ghee; 1½ tsp salt; 1 tsp pepper; 1½ tsp ground allspice; 1 tsp ground cinnamon; 600 g ground lamb; ¼ cup pine nuts; 1½ kg plain 4.9% goat yogurt; 1 tbsp cornstarch; 2 tsp salt; ½ tsp each nutmeg and white pepper; 4 tbsp olive oil; 8 cup boiling water; 2 tbsp ghee; ¼ cup pine nuts; 2 tbsp ghee; 4 large cloves garlic, crushed; 1 tbsp dried mint, crushed

Instructions

To make the filling, in a skillet over medium heat, heat the ghee (or oil) until it shimmers. Add the onion, and cook until translucent, 3 to 4 minutes. Add the garlic and cook for another minute, until fragrant. Add the lamb, salt, pepper, allspice, and cinnamon. Cook, stirring frequently, until the lamb is slightly crispy, 10 to 12 minutes. Stir in the pine nuts. Set aside and keep warm.
To prepare the zucchini, using a zucchini corer (manakra), hollow out 1 zucchini from the stalk end. Push the manakra into the flesh, turning but being careful not to pierce the skin, until the cavity is large enough for 2 to 3 tbsp of the filling. Repeat with the remaining zucchini.
Using your pinky finger, stuff 1 zucchini with 2 to 3 tbsp of the filling, lightly packing. Repeat with the remaining zucchini.
In a skillet over medium heat, heat the oil until it shimmers. Cook the zucchini, flipping once, until lightly golden, 5 to 6 minutes. Transfer to a paper towel–lined tray and let drain.
To finish the dish, in a large pot over medium-high heat, bring 1 inch of salted water to a boil. Working in batches, if necessary, cook the zucchini, flipping once, until a fork easily pierces the skin, about 10 minutes. Drain, and keep warm.
In a large saucepan, whisk together the yogurt, cornstarch, salt, white pepper and nutmeg until well combined. Place the pan over medium heat, and cook, whisking constantly, until the mixture starts to thicken and bubble, about 8 minutes.
Arrange the zucchini in a single layer in the saucepan. Cook over medium heat for 15 to 18 minutes, until softened.
Meanwhile, in a small skillet over medium heat, heat the samneh baladi. Add the garlic, and cook until lightly golden, about 3 minutes. Add the mint, and cook for 1 minute. Then pour over the zucchini. Stir, then let rest for 10 minutes.
Using the same pan add more ghee, pan fry the pine nuts. Top with nuts and serve.

Ablama (Kousa Mahshi bil Laban)

Ablama (Kousa Mahshi bil Laban)

Ingredients

Instructions

Fattet Baitenjan (Layered Fried Eggplant, Spiced Meat Sauce, Tahini and Pita)

Fattet Hummus