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Vegetable Stuffed Zucchini In Hot Yogurt Sauce
 
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Doctor
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Joined: 15 Jan 2007
Posts: 1266
Location: KKTC

PostPosted: Thu Feb 22, 2007 7:35 pm    Post subject: Stuffed Zucchini In Hot Yogurt Sauce Reply with quote

Stuffed Zucchini In Hot Yogurt Sauce

4 medium zucchini
salt
STUFFING
1/4 cup red lentils
1/2 cup bulgur -- fine grained
1/2 tablespoon olive oil
1 medium onion -- finely chopped
1/2 large tomato -- peeled & minced
1 clove garlic -- mashed
salt -- to taste
4 teaspoons lemon juice
1/4 cup fresh parsley -- minced
black pepper -- freshly ground
YOGURT SAUCE
2 teaspoons cornstarch
2 1/2 cups yogurt -- skim milk
salt -- to taste
1 clove garlic -- mashed
black pepper -- freshly ground

Wash the zucchini well but do not trim the ends. [I trim the ends for ease of reaming out] Cut each zucchini in half crosswise. Using a grape fruit spoon work your way into each zucchini half from the cut section and take out all the see ded portion . Sprinkle about 1/16 tsp salt into each shell, spreading it about inside. Stand the shells, cut side up, in a bowl. Rub the outsides of the shells with another 1/4 teaspoon salt. Set aside for 1 to 11/2 hours. Wash and drain the lentils and put them in a small pot. Add 2 cups water and bring to a simmer. Lower heat and simmer gently for 2 minutes. Turn off the heat and let the lentils sit, covered, for 45 minutes. Put the bulgar in a bowl. Cover with 3 cups water and set aside for 1 hour. When the lentils have finished sitting for 45 minutes, bring them to a simmer again. turn heat to low and simmer for 10 to 12
minutes or until lentils are tender. Drain and put in a bowl. Drain the bulgar and squeeze out as much liquid as you can easily. Put the wheat into the same bowl as the lentils. Heat the olive oil in a 7-8 inch skillet over medium flame. Put in the onion and saut‚ for about 2 minutes. Add the tomato and saut‚ for another 2 minutes. Put all the contents of the skillet into the bowl with the lentils and the wheat. Add all the other ingredients for the stuffing as well and mix. Arrange an apparatus for steaming so that the water does not touch the zucchini. Turn the zucchini halves upside down to rid them of any accumulated liquid and then stuff them with the wheat-lentil mixture. Once the water is boiling rapidly, stand the zucchini halves in the colander cut side up. [Lay them down if you have trimmed the ends.] Cover and steam for 10 to 15 minutes or until zucchini shells are just tender. [I like them crisp-tender. This can also be done in the microwave.] While the zucchini steams, make the sauce. Put the cornstarch in a bowl. Add 1 tablespoon water and mix. Add the yogurt. Beat with a fork or whisk until smooth and creamy. Put the yogurt into a heavy saucepan and set over medium-low heat. Bring to a simmer, stirring constantly in one direction as you do so. When the yogurt begins to bubble, turn heat to low and cook 5 minutes, stirring gently in the same direction. Add all the other ingredients for the yogurt sauce and mix. Cut the zucchini in thick rounds and spoon sauce over them.

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Yemek Tarifleri
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Joined: 18 Jun 2006
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Location: Turkey




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