Zucchini with Yogurt Sauce

"Kousa bel Laban" is the middle eastern name for it. This has become one of my favorite dishes. You can eat it like soup or serve it with rice. The zucchini's are stuffed with meat and pine nuts and cooked in a creamy yogurt sauce. So much flavor! The preparation requires some work and the sauce needs attention, but its totally worth it. 

Ingredients:

8 small zucchini's

1 lb ground beef

1/2 small onion, finely chopped

1 clove garlic, minced

1 tbsp olive oil

1/2 cup pine nuts

salt, pepper, oregano, chili powder, paprika, cinnamon

sauce:

2 cups full fat yogurt (I used Fage Total 5%)

1 egg white
1 tsp salt

1 tbsp cornstarch mixed with 2 tbsp milk

3 cups chicken stock, divided (one in blender and 2 in pot)

to finish:
1 tbsp butter
2 garlic cloves, minced

to serve:

white rice

Directions:

Prepping the zucchini: Saute the garlic and onion in the olive oil. Add the ground beef and season with salt, pepper, oregano, chili powder, paprika, and cinnamon. Let this mixture cook as you core the zucchini's. Toast the pine nuts and add to the beef mixture. Stuff the zucchini's. Next, brown them in a skillet with a little olive oil. Flip on all sides. Remove and set aside. 

For the sauce: In a blender mix the yogurt, 1 tsp salt, a dash of black pepper, egg white, cornstarch/milk, and 1 cup of the stock. Pour in a pot and add 2 more cups of broth. Let simmer, whisking constantly, to avoid curdling.   Once hot, drop in the stuffed zucchinis and let cook for 30 minutes or until the zucchini is soft and completely cooked through. 

To finish: In  a small skillet melt butter and add the minced garlic just until fragrant. Add this to the  yogurt sauce. Stir gently. Season with more salt as desired. Serve zucchini and yogurt sauce over white rice. 

Source: daliasdelights original (recipe from mother-n-law)