阿布拉马

食材

服务 4

• 8 small主要成分(pale green if available)
• 250 g黄油或油(or beef)
• 80 g品尝(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

步骤

1. 1

   准备

   准备好食材。

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

2. 2

   库克

   用中火煮至熟。

3. 3

   季节

   用盐和胡椒调味。

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

4. 4

   发球

   趁热食用。

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.

变化

• •

  添加蔬菜以增加变化。

存储

冷藏可保存3天。

常见问题解答