Kusa milk

Ingredients


Size zucchini
6 tbsp olive oil
2 onions finely chopped
1 / 2 kilo minced beef
2 tablespoons pine nuts, toasted
5 cup yogurt
2 cups broth
2 tbsp starch
1 egg
Salt and pepper
For garnish
1 / 4 cup margarine (or butter and oil mixture)
5 cloves garlic, minced
1 / 2 chopped fresh coriander
1 / 4 teaspoon turmeric

Way

- Still the top part and the heart of the zucchini, and set aside while preparing the filling.
- Heat 3 tablespoons oil in pot over medium heat then add the onions, stirring for 5 minutes until tender.
- Add the chopped meat to the mixture and leave for 10 minutes, stirring from time to time, then add the pine nuts and season the mixture with salt and pepper.
- Stuff the zucchini mixture of meat.
- Heat the remaining oil in a pot over medium heat, fry zucchini from all sides, then lift the side.
- Yogurt mixed with broth and starch well in a deep bowl, then put the mixture in a pot on low heat.
- Until the leaves begin to boil, reduce heat and leave until the mixture hold together with a little stirring.
- Raise the mixture from heat and leave to cool slightly, then add eggs, stirring until the components overlap.
- Put the mixture back to the fire, then add the zucchini, leaving the mixture on low heat until full maturity of zucchini (about 30 minutes).
For garnish
- Heat ghee in a pot over medium heat.
- Add the garlic, stirring for 5 minutes or until golden color.
- Add green coriander and turmeric, stirring until the components overlap.
- Surveillance zucchini in a dish presentation, distributed over yogurt mixture and decorate with garlic and coriander.