Well it all started innocuously enough, I stated that I'm hungry then I went further, I'm still hungry, I pleaded. I don't quite know what else to do on Facebook except change my status. I access it through a software, a proxy fucker of some sort, and the whole experience isn't that enjoyable to tell you the truth. If it were not for you, some of the people I care most about, I wouldn't even bother go there.
The immediate comments on both statuses were very confusing to me. After all I am a provincial man with a simple mind. I needed something to pacify my hunger that's all. Kousa (Zucchini) I reckoned is the perfect answer to my commentators. This a recipe that is simply delectable. Yet more significantly, it is very sexy to prepare as it involves... well never mind...
It might not be as naughty as asparagus, wink wink, but from a certain perspective, Kousa is very erotic. Even the name, Ah! Even the name... LOL
So here we go, let me feed you right.
Below quantities for 4 to 5 People.
1 kg small sized zucchini (15 cm and less)
2 tablespoon olive oil
1 large onion finely chopped
300 g minced lamb meat (low fat) or ground beef
2 cubes chicken broth (optional)
2 crushed gloves of garlic
1 teaspoon salt (or more)
¾ teaspoon black pepper
1 teaspoon Cinnamon
1 tablespoon pine nuts (optional)
1 cup short grain rice
4 cups low fat yogurt
1 ½ tablespoon cornstarch
1 teaspoon dry mint
(photo from the web)
-The zucchini pulp is scooped using a special utensil (found in Middle Eastern Food stores) or the handle of a tablespoon. First cut both ends of zucchini (slightly).
If you've never done this before, place the scooper next to the zucchini and estimate the full length – 2 cm to avoid opening a hole in the closed end of the zucchini. Slowly turn (using your wrist) the scooper in 90 degrees counter rotating moves while removing the scooped pulp gradually (this is the only tough part about the whole thing).
-Wash with water and let dry. You can use the pulp for another side dish so you don't have to throw away, but I really don't feel like writing about it today.
(photo from the web)
-Over medium heat in a large pot heat olive oil, add chopped onion stir for 5 minutes then add minced lamb, garlic, black pepper, Cinnamon and pine nuts. Continue stirring for another 5 minutes then add washed and rinsed rice and chicken broth and stir for 1 final minute then turn off heat, remove and place in a bowl.
-Let cool at room temperature.
-Stuff the zucchini with (above) using your fingers (ummm naughty, naughty) until ¾ full and slightly pressed.
-Add cornstarch and the egg to Yogurt in large pot and stir constantly with a wooden spoon over medium (don't stop at all – if you do the yogurt sauce will break apart and becomes useless) until boiling. Immediately reduce heat to medium/low then stop stirring (now you are safe). Add the stuffed zucchini to the yogurt and cook for 60 minutes (uncovered).
-Remove, sprinkle with dry mint and serve.
Bon Appétit however you decide to assuage your hunger.