아블라마

재료

서브 4

• 8 small주성분(pale green if available)
• 250 g버터나 기름(or beef)
• 80 g맛보기(rinsed)
• 1 tspground cinnamon
• 0.5 tspground allspice
• 1 tspsalt(plus more for sauce)
• 2 tbspbutter or ghee
• 1 kgplain whole-milk yoghurt
• 1 largeegg
• 1 tbspcornflour(slaked in cold water)
• 3 clovesgarlic(crushed)
• 1 tbspdried mint
• 1 tbspolive oil

조리법

1. 1

   준비하다

   재료를 준비하세요.

   Save the courgette flesh — it can be sautéed with onion and egg for a quick side the next day.

2. 2

   쿡

   완료될 때까지 중간 불로 요리하세요.

3. 3

   시즌

   소금과 후추로 간을 하세요.

   Filling them only three-quarters full is the single best way to keep them from bursting.

4. 4

   서브하다

   뜨겁게 서빙하세요.

5. 5

   Simmer the courgettes

   Add just enough water to barely cover, season with a little salt, cover and simmer gently for about 25 minutes, until the courgettes are tender and the rice is cooked through. Drain off most of the cooking liquid, reserving a cup.

6. 6

   Stabilise the yoghurt

   While they cook, whisk the yoghurt, egg and slaked cornflour in a saucepan with a good pinch of salt. The egg and cornflour are essential — they keep the yoghurt from splitting once it heats.

   Whisk constantly in one direction; stirring back and forth encourages curdling.

7. 7

   Cook the yoghurt sauce

   Set over medium-low heat and stir the yoghurt continuously in one direction until it comes to a bare simmer and thickens to a pourable cream, about 8-10 minutes. Never let it reach a rolling boil.

8. 8

   Finish with garlic and mint

   Pour the hot yoghurt over the courgettes and simmer together 5 minutes. Quickly fry the crushed garlic and dried mint in a little butter until aromatic, stir through the sauce, and serve hot over vermicelli rice.

   The sizzled garlic-and-mint finish is the signature aroma of ablama — add it just before serving.

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저장

냉장보관 3일 입니다.

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