Meat and vegetables are served in many inventive ways in the Middle East. By far one of the most delightful is cooking a range of foods in yogurt. We, like our Turkish neighbors, love yogurt. Some people claim it to be the secret to living a long life. The zucchini in this dish can be prepared a day ahead and cooked in the yogurt the next day. Follow the instructions carefully to stabilize the yogurt.

4–6 servings

INGREDIENTS

• 2 Tbsp olive oil
• 1 onion, diced fine
• 10 oz ground lamb, from leg
• 1 tsp cinnamon
• 1 tsp allspice
• Salt and pepper
• ½ cup pine nuts, toasted
• 12 zucchini (about 4 inches), washed and cored
• ¼ cup vegetable oil

FOR YOGURT SAUCE:

• 8 cups full-fat yogurt
• 5 Tbsp cornstarch
• ¼ cup cold water

FOR TAKLIA:

• 2 Tbsp clarified butter
• 10 cloves garlic, minced
• ¼ cup fresh cilantro (or mint), chopped
• ½ cup toasted pine nuts, to garnish

INSTRUCTIONS

1. To make the filling, heat the olive oil in a large frying pan and sauté the onion until soft and translucent.
2. Add the ground lamb and brown, stirring continuously.
3. Season with cinnamon, allspice, salt, and pepper, and then add the pine nuts.
4. Turn off the heat and allow to cool.
5. Drain the zucchini and fill with the meat and nut mixture.
6. In a large frying pan, heat the vegetable oil and sauté the filled zucchini until lightly browned on all sides.
7. Place on absorbent paper and prepare the yogurt sauce.
8. Put the yogurt into a large 6-quart pot over medium heat. Whisk the yogurt to make it creamy.
9. Stir the cornstarch in ¼ cup of cold water to make a paste and add to the yogurt.
10. With a wooden spoon, stir continuously until the yogurt has stabilized and thickened.
11. Gently put in the zucchini to finish cooking in the yogurt, about 20 minutes.
12. To make the taklia, heat the clarified butter in a small frying pan and sauté the garlic for 1 minute; add the cilantro and sauté for another minute. Set aside some for garnish.
13. Pour the taklia on top of the yogurt and zucchini and allow to simmer for 5 minutes.
14. Remove the zucchini and place in a serving dish.
15. Pour some yogurt sauce on top, garnish with more of the taklia and toasted pine nuts.
16. Serve with rice on the side.