Name: Marrow Cooked in Yoghurt (Ablama Koussa Maa Laban)
Yield: Serves 4
Cuisine: Lebanon
Ingredients: 2–3 cups of water or enough to cover the courgettes; 16 marrow (white baby courgettes); 2 packets of goat’s yoghurt (about 450 grams each)*; Black pepper and salt; 3 tablespoons pine nuts; 4–5 tablespoons oil; 400 grams minced lamb; 1 teaspoon cinnamon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Amoul

By Amoul Oakes

Published 2008

About

This is one of my favourite dishes. You can also prepare it using aubergine usually served with rice. I love it served with Freeka, which is a green charred wheat.

Ingredients

16 marrow (white baby courgettes)
400 grams minced lamb
3 tablespoons

Method

You will need a corer to de-core the marrow (baby courgettes). This is an instrument that you can find in any Middle Eastern food shop, this process is time consuming but the final result is quite fulfilling. Wash the marrow and cut the tops off, then start the coring process, paying attention not to break them. When all the marrow are empty.

Heat two</