Yogurt Zucchini Stew

Ingredients

• 1 kg zucchini
• 400 g ground meat
• 3/4 tsp salt
• 3/4 tsp mixed spices
• 1/2 tsp pepper
• 1/4 tsp cinnamon
• 1 tbsp ghee
• mentioned without a quantity oil for frying
• 10 g pine nuts
• 1 kg yogurt
• 120 ml milk
• 200 cooking cream (sweet)
• 1 tsp salt
• 2.5 tbsp cornstarch
• 100 ml water
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon
• add according to thickness water
• 1/2 small tsp sugar
• mentioned without a quantity fluffy rice

Instructions

1. In a frying pan, heat the ghee or oil, then add the ground meat, spread it out, and leave it until the underside browns.
2. In the frying pan, season the meat with salt, pepper, mixed spices, and cinnamon, then stir until cooked through.
3. In the frying pan, toast the pine nuts, then turn off the heat and let the meat cool.
4. For the zucchini, cut off only the tip of each small zucchini, then gently core it with three motions so that the walls remain thin.
5. Fill the hollowed zucchini with the cooked meat.
6. In a pot, bring water with salt to a boil.
7. In the pot, drop the stuffed zucchini into the boiling water.
8. In the pot, place a plate over the zucchini inside the pot to keep them in place, then leave for two minutes.
9. In the pot, remove the zucchini from the water after its initial heating.
10. In a mixing bowl, strain the yogurt, then add the milk, cooking cream, salt, cornstarch, and water, then blend with a blender.
11. In the pot, cook the yogurt mixture over medium heat, stirring in one direction until it boils.
12. In the pot, add water if the mixture needs thinning, according to its thickness.
13. In the pot or serving dish, arrange the cooked zucchini, then pour the yogurt over it.
14. On the serving surface, distribute the meat and yogurt, then garnish with pine nuts.