Ablama Zucchini ( Yogurt )

I was going through my photos today and came across my “Ablama” photo. It reminded me I forgot to post the recipe before ! 

“Ablama” is antoher version of the famous stuffed zucchini. It’s usually done with the very small zucchinis. 
It is also done with labneh instead of regular yogurt. 
I learned this dish from my grandmother. She used to prepare it very often and invite me because she knows how much I love it.

Very easy to prepare.Just follow my instructions and you will cook the most delicious “Ablama” ! 

Ingredients :

Serving: 2- 4 persons

Prep time : 40 mins

Cooking time: 30 mins

Total time : 70 mins

• 8 – 10 small zucchini ( marrow)
• 200 g minced beef
• Butter or oil for greasing.
• 2 cups water
• 250 g Labneh
• 2 garlic cloves minced
• 1.5 tsp salt
• 1/4 cup pine nuts

Directions:

1. Fry the minced beef *
2. Core the mini zucchinis then using a knife scratch a thin layer of the outside skin.
3. Stuff the zucchinis with minced beef . You will need approximately 2 tsp in each zucchini.
4. Butter a heated pan , add the zucchinis. Cook until all sides start to brown. Around 2 mins on each side.
5. Transfer zucchinis to a pot. Add water **
6. Cook zucchinis covered, for 10 – 15 mins or until well done. Make sure you don’t over cook as zucchinis are super fast to be cooked and get mushy
7. Once zucchinis are well done, remove them from pan and transfer to your serving dish.
8. Keep the water aside.
9. Mix “labneh” with garlic and salt. Add the cooking water 1 TBsp at a time until you get a silky creamy texture for the ” labneh “.***
10. Fry pine nuts with 1 TBsp butter and sprinkle on top
11. Serve it with vermicelli Rice.

Notes :

*To fry minced beef you will need 2 TBsp of oil, 2 tsp sweet pepper and 1.5 tsp salt. I also like to use double minced beef that is fat free.

**Make sure water almost covers the zucchinis.

***The quantity of the cooking water you use depends on the consistency of the “labneh” you are using .