Marrow Cooked in Yoghurt

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

Ablama Koussa Maa Laban

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

Asia
Lebanon
Main course
Mediterranean
Gluten-free

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</