Receta Middle Eastern Lamb Stuffed Zucchini With Yogurt Sauce
Ingredientes
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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.