Ablama (Kousa Mahshi bil Laban)

Описание: This spiced, meat-stuffed zucchini or kousa mahshi bil laban is cooked in a goat yogurt sauce that is both rich and tangy. As with most yogurt-based sauces, the flavour is significantly elevated with sautéed garlic and mint, and I find this to be very true every single time.

Makes 5 servings

15 Magda zucchini (4 inches), trimmed (approx. 1.7 kg)

Filling:
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

Yogurt sauce:
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

Pine nuts:
2 tbsp ghee
¼ cup pine nuts

Garlic:
2 tbsp ghee
4 large cloves garlic, crushed
1 tbsp dried mint, crushed

Directions:

1- To making 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.

2- 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.

3- Using your pinky finger, stuff 1 zucchini with 2 to 3 tbsp of the filling, lightly packing. Repeat with the remaining zucchini.

4- 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.

5- 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.

6- 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.

7- Arrange the zucchini in a single layer in the saucepan. Cook over medium heat for 15 to 18 minutes, until softened.

8- 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.

9- Using the same pan add more ghee, pan fry the pine nuts. Top with nuts and serve.