Lebanese Ablama- Stuffed Zucchini w/ Yogurt
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You will need...
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32 oz. container of DANA plain yogurt 3 cups *cold* water
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10 small zucchinis 1 cube maggi bouillon
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1 tbsp cornstarch 1/4 tsp salt
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1.5 cups multipurpose ground beef mixture (check out the video)
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Cut stems & core out the flesh
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Be gentle. You do not want to break or poke through the other side
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Generously fill with ground beef mixture. Press down to fill tightly
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Heat oil & add zucchini to fry
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Let brown and remove onto plate with paper towels to soak excess oil
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Place in pan
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On medium heat pour hot water to cover top. Leave for 10 minutes
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Dairy free: add 2 tbsp pomegranate molasses & 1 tsp salt & enjoy! - Keep watching for yogurt version
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*optional* toast pine nuts in 1/2 tbsp oil
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Once they start to turn golden brown remove from heat & strain oil. Set aside to cool
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In a big pot on high heat, add yogurt, water, & cornstarch
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Using a whisk, keep stirring in the *same* direction until it starts to boil
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Add maggi bouillon cube
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Add zucchini
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Add 2 tbsp of zucchini water
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Bring to a small boil
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Add salt
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Plate
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Top with toasted pinenuts
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Enjoy with vermicelli rice
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