Stuffed Zucchini in Yoghurt – Recipe
Stuffed Zucchini is a quintessential Middle Eastern dish which isn’t simply delicious but has great nutritional value. Villa Beirut a lovely Lebanese villa restaurant at Jumeirah 2, held a masterclass with its two amazing chefs who taught a crowd of eager foodies how to make Stuffed Zucchini in Yoghurt sauce. Check out the recipe below and let us know how it tasted!
15 pieces zucchinis (medium size)
250 grams of minced beef
1/2 cup of Egyptian rice
1 tbsp mashed garlic
1 tsp of seven spices
11/2 tsp salt to taste
1/2 tsp black pepper
2 tbsp cornstarch
2 14-oz yogurt
1 tbsp crumbled dried mint
1/4 cup olive oil extra virgin
Fried pine nuts for garnish
1: Cut the front and back of the Zucchini and wash gently.
2: Core the zucchini until thin from inside. Do not break the zucchini as this will cause it
to rupture while cooking.
3: In a separate bowl, mix the ground beef with the rice while adding salt, pepper, and
the seven spices mix.
4: Fill the zucchinis with the stuffing until they are almost but not quite full; you should
allow some room for the rice to expand.
5: Place the zucchinis in a pot and cover them with water; place a heavy plate over
them to hold them down. Bring to boil, reduce heat and cook for about 45 minutes
or until the stuffing has expanded.
6: Meanwhile, pour the yogurt in a large pot, add the cornstarch and water, whisk to
make it creamy on a slow, medium heat, keep stirring until the sauce thickens and is
stabilized, add dried mint and the salt to taste. Bring up to a boil, then lower heat to
simmer for 5 minutes.
7: When the zucchinis are ready, drain them and add them to the yogurt sauce.
8: Before serving, fry gently some mashed garlic in olive oil, add a tablespoon of dried
mint and pine nuts. Once serving your plate add this mixture on top and enjoy.