1715. Easy Un-Stuffed Cousa Yogurt Stew

The classic recipe is cored and stuffed courgettes, cooked in a yogurt soup base and served as a stew with rice. I love this de-constructed version so much more; for some reason it just tastes so much better. 

As simple as it is, some components do need to be cooked separately before combining the lot in a pot. The courgettes are sliced then fried for optimal taste. You can air fry them to cut back on the oil. The meat needs to be seared and cooked. The yogurt has to be cooked and thickened. The coriander and garlic are to sizzle alone first. And finally, the nuts are to be fried or taosted.

Ingredients:

1 kg courgettes

500g minced meat

1 onion, chopped

salt & pepper

For the yogurt:

1 kg plain yogurt

1 heaped Tbsp cornflour

1 cup water

salt & pepper

For the garlic herb:

1 Tbsp ghee

3 cloves garlic, grated

1 cup chopped coriander

Fried pinenuts to serve

Method:

Slice and fry the courgettes until golden; set aside.

Fry the pinenuts until brown; set aside.

Cook the minced meat and the chopped onion until cooked and the onion is soft; season with salt and pepper; set aside.

In a pot off heat, whisk together the yogurt, cornflour, water, and seasonings until smooth. Put on medium heat and continuously stir until steaming and thick. Do not boil.

Add the minced meat and fried courgettes to the yogurt mix and let simmer lightly for 15 minutes.

In a separate pan, fry in the ghee the grated garlic and chopped coriander until fragrant; stir in the yogurt mixture.

Serve the stew with vermicelli rice and topped with the fried nuts.

صحة و عافية