Photograph of the finished Kousa mahshi

Middle East · Bí ngòi nhồi thịt nấu xốt sữa chua

Kousa mahshi

1 hr 40 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Zucchini Zucchini 4 lb
  • Photograph of Lamb Lamb 1.9 lb
  • Photograph of Basmati rice Basmati rice 9.9 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 3.5 lb
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Cornstarch Cornstarch 2.1 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Mint leaves Mint leaves 2.8 oz
  • Photograph of Unsalted butter Unsalted butter 4.9 oz
  • Photograph of Black pepper Black pepper 0.7 oz

Method

  1. 1 Hollow out the zucchini, leaving the skin 4 mm thick, then stuff it with minced lamb mixed with rice until it's about eight parts cooked.
  2. 2 Boil the stuffed squash in lightly salted water for 20 minutes, then remove it and reserve the boiling water.
  3. 3 Beat the yogurt with the eggs and cornstarch until smooth before heating on the stove.
  4. 4 Stir the yogurt continuously in one direction until it simmers, then reduce the heat.
  5. 5 Stirring in one direction and leaving the lid off is the only way to prevent the yogurt from curdling.
  6. 6 Add the stuffed squash to the yogurt sauce and cook for another 20 minutes, then drizzle with garlic butter and mint.

With an appliance

  • Oven 1 hr 36 min

    Replace step 6: Arrange the boiled squash in the yogurt sauce in an uncovered saucepan, cook on the middle rack of the oven at 150 degrees for 18 minutes; the even heat keeps the sauce simmering gently, minimizing clumping and ensuring the squash is tender without the need for stirring or turning. Steps 3–5 still involve whisking and heating the sauce on the stovetop before placing it in the oven.

Start cooking