Stuffed Zucchini Cooked in Yogurt Sauce Episode

For The Filling
1 pound ground beef 85/15
1 cup finely chopped onion
1-2 tsp salt or to taste
2-3 tsp mixed Arabic spices
1 tsp black pepper
1/4 cup pine nuts
Cooking oil
8-10 small Mexican grey zucchini
oil for frying the stuffed zucchini
For The Yogurt Sauce
3-4 cups thick and sour yogurt
2 Tbsp cornstarch
1/4 -1/2 cup water
1 tsp salt or to taste
Pinch of citric acid or lemon juice if the yogurt is not sour
2 -3 Tbsp olive oil
2-4 grated or finely chopped garlic
1/2 Tbsp dry mint
In a large size pan over medium heat, heat oil. Add the pine nuts and cook for about 4-5 minutes or until golden brown, stirring frequently; set aside.
In the same pan over medium heat, add ground beef constantly stir to break up the clumps of meat. Cook for about 10 minutes or until meat is cooked through. Add the chopped onions and cook until wilted, stirring frequently (around 10 mins). Then add spices and salt and mix well. finally add some of the roasted pine nuts (reserve some for garnishing). Keep the filling aside to cool down.
Cut the stem off the top and the bottom of the zucchini. Using a vegetable corer or very small knife, core the zucchini by gently removing the center while leaving the sides intact.
Stuff the zucchini with the filling, packing to make tight and leaving a 1/4 inch space between the filling and the top.
Add oil to a large pan over medium heat and fry the stuffed zucchini for a few minutes, about 2 minutes per side. Just so the zucchini gets a nice golden brown color. Transfer the zucchini to a plate lined with paper towels to absorb the excess oil.
In a medium size pot, whisk together, yogurt the cornstarch, salt, citric acid and water then turn the heat on to medium. Stir continuously until it begins to boil, about 5-10 minutes. Add the stuffed zucchini and bring to boil again. Reduce the heat to low-medium and simmer for about 20-30 or until the zucchinis are tender to touch or the zucchini is tender when pierced with a sharp knife.
When the zucchinis are ready, heat the olive oil in a small skillet over medium-high heat. Add the garlic and dried mint and cook while stirring until it is a little browned, about 1-2 minutes. You can add this garlic mixture to the pot directly, and cook for another 1 minutes or add it on top of the serving dish like I showed you in the video and enjoy it with rice cooked with vermicelli.
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[@allysonkoid8915]

Looks really yummy thanks for the recipe!