A classic Middle Eastern dish where small squash are hollowed out and stuffed with seasoned minced beef, then fried and simmered before being served in a creamy yogurt sauce with garlic butter.
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Adapted from a video by Suha's Dishes
طريقة تحضير أبلمة بلبن بكل الخطوات Ablama bi Laban, Stuffed Squash in Yogurt Sauce Recipe
saltfor yogurt sauce, adjust to taste up to 1 tsp½ tsp
unsalted butterfor garlic butter2 tbsp
garlic clovesminced2
saltfor garlic butter½ tsp
Steps
1
Heat olive oil and butter in a medium skillet over medium-high heat. Add chopped onions and stir frequently until lightly golden, about 5 minutes.
2
Add ground beef with salt, seven spices, cinnamon, black pepper, and nutmeg. Stir continuously until the meat is cooked through and any liquid has evaporated, about 5 minutes.
3
Stir in the toasted pine nuts and mix well. Turn off heat and let the filling cool completely.
4
Hollow out the small squash while keeping a thick enough shell (do not make them paper-thin), then stuff with the cooled meat filling.
5
Heat vegetable oil in a large skillet and gently fry the stuffed squash until lightly golden on all sides (avoid deep browning). Work in batches if needed.
6
Transfer the fried squash to a pot and add 3 cups of water and 1 tsp salt. Cover and bring to a boil, then reduce heat to medium and simmer for about 15 minutes until the squash is tender.
7
In a separate pot, combine yogurt and cornstarch directly and stir continuously until it heats up and begins to bubble. Add salt to taste.
8
Drain the cooked squash and transfer it to the yogurt sauce.
9
In a small skillet, warm butter with minced garlic and salt over low heat, stirring gently until fragrant, being careful not to brown the garlic.
10
Pour the garlic butter mixture into the yogurt sauce with squash. Simmer for about 5 minutes more, then turn off heat. Serve with rice.
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