Ablama
12 small white squash
1 1/2 lb. coarsely ground lamb
2 Tbsp. chopped parsley
1/2 c. snobar
Salt and pepper to taste
1 qt. Laban
1 egg
1 stick butter
Wash the squash and cut off stems. Core teh squash leaving a thin shell. Saute the meat in a frying pan until it is light brown. Add parsley , snobar, salt, and pepper and mix well. Stuff squash with meat mixture. Cook squash in butter until browned lightly.
Mix laban with beaten egg and 1/4 cup of water. Place in pot and bring to boil. Add cooked squash and bring back to boil. Simmer for 5 minutes and remove from heat. Serve with rice.
Note::: Another method is to place squash in baking dish, cover with laban mixture and bake.
12 small white squash
1 1/2 lb. coarsely ground lamb
2 Tbsp. chopped parsley
1/2 c. snobar
Salt and pepper to taste
1 qt. Laban
1 egg
1 stick butter
Wash the squash and cut off stems. Core teh squash leaving a thin shell. Saute the meat in a frying pan until it is light brown. Add parsley , snobar, salt, and pepper and mix well. Stuff squash with meat mixture. Cook squash in butter until browned lightly.
Mix laban with beaten egg and 1/4 cup of water. Place in pot and bring to boil. Add cooked squash and bring back to boil. Simmer for 5 minutes and remove from heat. Serve with rice.
Note::: Another method is to place squash in baking dish, cover with laban mixture and bake.
Posted by
on Jul. 2, 2007 at 11:01 PM
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1-6 of 6 replies
by
Group Owner
on Jul. 8, 2007 at 1:44 AM
This is tasty if you like cooked yogurt.
Don't go through life, Grow through life...
by
Group Admin
on Jul. 8, 2007 at 8:40 AM
I actually HATE all yogurts EXCEPT laban.. LoL For some reason it's the only one I can stand to eat- Especially with pita and a little olive oil and maybe even some mint thrown in!!
But I HATE warm cooked yogurt- But my husband LOVES LOVES LOVES it and so does my daughter- so I make it once in awhiel :-P
But I HATE warm cooked yogurt- But my husband LOVES LOVES LOVES it and so does my daughter- so I make it once in awhiel :-P
by
Group Owner
on Jul. 8, 2007 at 6:49 PM
Quoting Habibti812:My husband has me make the Leban but it tastes ok for some reason... I guess it is cuz I do it here in the USA, The Leban I have had from Palestine is very acidy... I am sorry, I have to explain it like this. It is like someone drank milk, let it sit in their stomack for 45 min to an hour and then threw it back up... and when you cook with it it gets more acidic.
I actually HATE all yogurts EXCEPT laban.. LoL For some reason it's the only one I can stand to eat- Especially with pita and a little olive oil and maybe even some mint thrown in!!
But I HATE warm cooked yogurt- But my husband LOVES LOVES LOVES it and so does my daughter- so I make it once in awhiel :-P
Sorry for the grafics....
When Icook with the Leban (Yogurt ) here (Dannon) it does the same thing but not as bad tasting. I can deal with it. He has me make him the Lebna cheese. It is ok. But the vinigar is what throws me off.... well when he does it. I do not put as much as he and it still curdles.
I love the food the dishes are good. Do you have a Baklava recipe if so please do post in a separate post.
Don't go through life, Grow through life...
by
New Member
on Mar. 22, 2011 at 5:18 PM
You don't really have to use 1 egg if you dont want all the added cholesterol. You could also use a tablespoon of Baking Powder (Nasha). Thats what I use. Or just use the egg whites. That works just as well. But you have to be careful with the laban because if you dont continuously stir it then it may not look right. It'll have the same taste but it will look horrible. Laban tends to (yofrut) when kept on the stove for too long. Couldn't think of the proper English term for that.
1-6 of 6 replies
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- Habibti812
on Jul. 2, 2007 at 11:01 PM