Kousa Mahshi bi Laban (Stuffed Zucchini in Garlic-Mint Yoghurt)

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RECIPE DATA

TITLE: Kousa Mahshi bi Laban (Stuffed Zucchini in Garlic-Mint Yoghurt)
SERVES: 6
PREP: 40 min
TOTAL: 100 min

INGREDIENTS
12 small Lebanese (pale) zucchini
150 g (about ¾ cup) medium-grain rice, rinsed
400 g (about 1⅔ cups loosely packed) lamb mince
40 g (about 2¼ tbsp) ghee, melted
1 tsp 7-spice + ½ tsp cinnamon + ½ tsp allspice
1 tsp salt
1 kg (about 4 cups) plain full-fat yoghurt
1 egg (stabiliser)
1 tbsp cornflour
½ cup (125 ml) water
8 cloves garlic
2 tbsp dried mint
30 g (about 1⅔ tbsp) butter

STEPS
1. Core zucchini with a corer, keep 2 mm walls. Mix 150 g (about ¾ cup) rice, 400 g (about 1⅔ cups loosely packed) lamb, ghee, spices and salt by hand; stuff ¾ full (rice swells).
2. Lay zucchini in the Varoma dish and tray. Put 1 litre water in the bowl. Steam.
TM SETTINGS: 35 min / Varoma / speed 1
3. Empty water. Put 1 kg (about 4 cups) yoghurt, egg, cornflour, ½ cup (125 ml) water in the bowl. Stir constantly while heating, never boil, or it splits.
TM SETTINGS: 12 min / 90°C / speed 2
4. Meanwhile crush 8 garlic with salt in the mortar, fry in 30 g (about 1⅔ tbsp) butter in a pan with 2 tbsp dried mint until fragrant.
5. Add zucchini to the yoghurt, simmer gently, pour the garlic-mint butter over.
TM SETTINGS: 8 min / 90°C / speed soft / reverse
6. Portion & store: makes ~6 adult portions (3 zucchini + sauce); a kid portion is half. Leftovers: 4-portion container. Fridge 3 days; freezer Not suitable (yoghurt sauce).

NOTES
Portion size: 3 zucchini + sauce
Batch note: Zucchini stuffed raw and steamed in the Varoma over the sauce base.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 3 days
Freezer life: Not suitable (yoghurt sauce)

SOURCE: https://thermomix-workbook.pages.dev/recipes/kousa-mahshi-bi-laban/