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Receta Middle Eastern Lamb Stuffed Zucchini With Yogurt Sauce
by Global Cookbook

Middle Eastern Lamb Stuffed Zucchini With Yogurt Sauce
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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

  1. 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.
  2. 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,
  3. the pine nuts, and 2 Tbsp. of the yogurt, and let the filling cold.
  4. Stuff the zucchini with the filling and put the reserved stem ends back in
  5. 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.
  6. 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.
  7. 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.
  8. Makes about 24 hors d'oeuvres.