Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, kossa_ablama_bi_laban
#zucchini_in_yougurt. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Stuffed zucchinis cooked in yoghurt (kossa mihshi bi laban). This dish is also known as 'kibbeh bi laban' which means kibbeh in yoghurt sauce. As we've discussed here on the blog, making kibbeh is an art form and you can find the original recipe here, but I have adapted it to make a smaller portion for this version. Zucchini is one of the vegetables which can be cooked in many different ways..

Kossa_ablama_bi_laban
#Zucchini_in_yougurt is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Kossa_ablama_bi_laban
#Zucchini_in_yougurt is something that I’ve loved my whole life.

To begin with this particular recipe, we must 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 cook it.

The ingredients needed to make Kossa_ablama_bi_laban

#Zucchini_in_yougurt:

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

This is a delicious dish very popular in my hometown of Marjayoune, in the south of Lebanon my mum always served the Ablama. ابلما كوسا باللبن بطريقه جديده وصحيه بدون قلي الكوسىkoussa ablama bi laban. Kibbeh bi-ssanieh Kibbeh in a pan, cut into diamond shapes The diamond shapes are a Lebanese tradition, and every Lebanese cook masters this art. Kibbeh in Laban (yoghurt) KIBBEH BI LABAN. Lebanese Food Recipe: Prepare one recipe of Kibbeh 'Qrass Mashwieh (above)and one of cooked.

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

Kibbeh in Laban (yoghurt) KIBBEH BI LABAN. Lebanese Food Recipe: Prepare one recipe of Kibbeh 'Qrass Mashwieh (above)and one of cooked. Zahra bi Laban translates to cauliflower in yoghurt and that is mainly what this dish is. The nutty flavor of the fried cauliflower compliments the creaminess of the yoghurt sauce perfectly, and the subtle kick of garlic you get at the end is divine. This dish is made in the Levant, including Palestine, Jordan, and.

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