Middle Eastern Lamb Stuffed Zucchini With Yogurt Sauce Recipes

MIDDLE EASTERN LAMB-STUFFED ZUCCHINI WITH YOGURT SAUCE

Steps:

• 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 until it is hot but not smoking and in it sauté the lamb with the allspice, the mint, salt and pepper to taste, stirring, until it is no longer pink. Transfer the lamb with a slotted spoon to a sieve to drain, pour off all but 1 tablespoon of the fat from the skillet, and in the skillet sauté the onion, stirring, until it is softened. Stir in the garlic, the reserved zucchini flesh, and salt and pepper to taste and sauté the mixture until it is golden. Remove the skillet from the heat, stir in the lamb mixture, the pine nuts, and 2 tablespoons of the yogurt, and let the filling cool. 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 minutes, or until they are tender, and let them cool slightly.
• In the top of a double-boiler set over simmering water whisk together the remaining yogurt and the cornstarch mixture, stirred, cook the sauce, stirring, for 5 minutes, or until it is thickened, and let it cool 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.

MIDDLE EASTERN STUFFED ZUCCHINI

Steps:

• Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
• Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
• Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
• Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.

LAMB-STUFFED ZUCCHINI WITH YOGHURT SAUCE

Steps:

• Cut off and reserve the stem ends of the zucchini and, with a corer, hollow out zucchini, being careful not to pierce skins and leaving ¼ inch thick shells.
• Chop zucchini flesh and reserve.
• Heat oil over moderately-high heat until hot but not smoking and saute lamb with allspice and mint and season to taste.
• Cook, stirring, until no longer pink.
• Transfer lamb with a slotted spoon to a sieve to drain.
• Pour off all but 1 tblsp fat from skillet and saute onion until softened.
• Stir in garlic, reserved zucchini, season to taste, and saute until golden.
• Remove from heat; stir in lamb, pine nuts and 6 tblsps of yoghurt.
• Let cool.
• Preheat oven to 350 degrees F.
• Stuff zucchini with this mixture, putting stem ends back on and securing them with toothpicks.
• Arrange zucchini in a large, oiled casserole, tent with foil, and bake for approximately 1 hour, or until tender.
• Let cool slightly.
• Whisk together remaining yoghurt with cornstarch/water mixture and cook over low heat, stirring, until thickened.
• Cool slightly.
• Serve with zucchini.