Following yesterday’s stuffed courgettes in tomato sauce is the yogurt-sauced version.Today, stuffed courgettes in yogurt (كوسة أو شجر محشي) use the same ingredients and stuffing method, but are made completely different due to the yogurt sauce. I used the same yogurt sauce I keep for my kubba labania (minted yogurt soup with kubba).
Again, keep in mind that recipes like this use Arab courgettes, which are smaller and lighter than Western courgettes. If you cannot find these delicate courgettes, you can cut a regular long courgette in half and treat it as two. Do not discard the core, you can be economical and make courgette fritters from them.
10 Arabic courgettes
3/4 cup Egyptian shortgrain rice
250g minced lamb
1/2 cup chopped dill
1/2 cup chopped parsley
1 small onion, chopped
1 1/2 tsp salt
1 tsp 7-spice mix
For the yogurt sauce:
500g thickened yogurt
1 cup water
1 Tbsp flour
3 Tbsp oil
2 tsp dry mint, crushed
3 garlic cloves, grated
Wash the courgettes very well from any grit.
Slice off the tops and core the courgettes. Let soak in a bowl of cold water.
For the filling, mix the rice, minced meat, dill, parsley, onion, salt, and spice mix.
Stuff the cored courgettes.
In a couple tablespoons of oil, sear the courgettes on the outside until golden and blistered.
Meanwhile in a blender, pulse the yogurt, egg, water, flour and oil till smooth, set aside.
In a clean pot, saute garlic and mint in the ghee or oil just for a few seconds until fragrant.
Add the two cups of water to stop the garlic from over-cooking.
Add the seared courgettes to the water-garlic, bring to a boil, cover, and simmer on low for 20 minutes.
Add a bit more water if you deem necessary.
Pour the yogurt mix over the courgettes and their water, stir until heated through and starts to thicken, about 15 to 20 minutes over medium heat. Taste for salt and pepper, season accordingly.