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Ingredientes
- four (6-oz) straight zucchini, scrubbed
- 1 Tbsp. extra virgin olive oil
- 1/2 lb grnd lamb
- 1 tsp allspice
- 1 tsp crumbled dry mint
- 1 c. minced onion
- 1 x garlic clove chopped
- 2 Tbsp. pine nuts toasted lightly
- 1 c. plain yogurt
- 2 Tbsp. cornstarch dissolved in 2 Tbsp. cool water
- 1 Tbsp. sesame seeds toasted lightly
Direcciones
- Cut off and reserve the stem ends of the zucchini and with a zucchini corer hollow out the zucchini, being careful not to pierce the skins and leaving 1/4-inch-thick shells. Chop the zucchini flesh and reserve it.
- In a heavy skillet heat the oil over moderately high heat till it is warm but not smoking and in it saute/fry the lamb with the allspice, the mint, salt and pepper to taste, stirring, till it is no longer pink. Transfer the lamb with a slotted spoon to a sieve to drain, pour off all but 1 Tbsp. of the fat from the skillet, and in the skillet saute/fry the onion, stirring, till it is softened. Stir in the garlic, the reserved zucchini flesh, and salt and pepper to taste and saute/fry the mix till it is golden brown. Remove the skillet from the heat, stir in the lamb mix,
- the pine nuts, and 2 Tbsp. of the yogurt, and let the filling cold.
- Stuff the zucchini with the filling and put the reserved stem ends back in
- place over the cut ends, securing them with wooden picks. Arrange the zucchini on a steamer rack set over simmering water, steam them, covered, for 20 to 25 min, or possibly till they are tender, and let them cold slightly.
- In the top of a double-boiler set over simmering water whisk together the remaining yogurt and the cornstarch mix, stirred, cook the sauce, stirring, for 5 min, or possibly till it is thickened, and let it cold slightly.
- Cut the zucchini crosswise into 1-inch rounds, arrange the rounds on a platter, and spoon a dollop of the sauce onto each round. Sprinkle the zucchini rounds with the sesame seeds and serve them at room temperature.
- Makes about 24 hors d'oeuvres.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 671g | |
| Calories 1169 | |
| Calories from Fat 778 | 67% |
| Total Fat 87.62g | 110% |
| Saturated Fat 31.41g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 197mg | 66% |
| Sodium 260mg | 11% |
| Potassium 1238mg | 35% |
| Total Carbs 45.55g | 12% |
| Dietary Fiber 4.9g | 16% |
| Sugars 18.05g | 12% |
| Protein 51.13g | 82% |
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