Lebanese Ablama- Stuffed Zucchini w/ Yogurt
You will need...
1
32 oz. container of DANA plain yogurt 3 cups *cold* water
2
10 small zucchinis 1 cube maggi bouillon
3
1 tbsp cornstarch 1/4 tsp salt
4
1.5 cups multipurpose ground beef mixture (check out the video)
5
Cut stems & core out the flesh
6
Be gentle. You do not want to break or poke through the other side
7
Generously fill with ground beef mixture. Press down to fill tightly
8
Heat oil & add zucchini to fry
9
Let brown and remove onto plate with paper towels to soak excess oil
10
On medium heat pour hot water to cover top. Leave for 10 minutes
12
Dairy free: add 2 tbsp pomegranate molasses & 1 tsp salt & enjoy! - Keep watching for yogurt version
13
*optional* toast pine nuts in 1/2 tbsp oil
14
Once they start to turn golden brown remove from heat & strain oil. Set aside to cool
15
In a big pot on high heat, add yogurt, water, & cornstarch
16
Using a whisk, keep stirring in the *same* direction until it starts to boil
17
Add maggi bouillon cube
18
Add 2 tbsp of zucchini water
20
Bring to a small boil
21
Top with toasted pinenuts
24
Enjoy with vermicelli rice
25
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