Kosa Matbukha Bi I Zabadi - Egyptian Zucchini in Yoghurt Sauce

Name: Kosa Matbukha Bi I Zabadi - Egyptian Zucchini in Yoghurt Sauce
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8 , 8 serving(s)
Ingredients: 2 lbs zucchini, medium sized; 1 lb yoghurt; 1 egg white; salt, to taste; 1 teaspoon cornstarch; 1/2 cup mint leaf, chopped; 2 tablespoons olive oil

Submitted by Mia in Germany

"From a German website about travelling in Egypt. I haven't tried this recipe yet, posted for Visit Egypt / NAME forum May 2012."

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Ready In:: 45mins
Ingredients:: 7
Serves:: 8

ingredients

2 lbs zucchini, medium sized
1 lb yoghurt
1 egg white
salt, to taste
1 teaspoon cornstarch
¹⁄₂ cup mint leaf, chopped
2 tablespoons olive oil

directions

For the sauce, stir together yoghurt, egg white, cornstach and salt to taste until smooth.
Slice zucchini into 1/3 inch thick slices and fry in a skillet with the olive oil until lightly browned.
Place into baking dish, cover with yoghurt sauce and bake at 350 degrees for 15-20 minutes.
Sprinkle with chopped mint leaves, put back into the oven for five more minutes and serve with bread.

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Reviews

It was ok. DD liked it the most. I think the mint would be better either mixed with the zucchini or the sauce. It needed to be better blended is the only way I can think to describe it. The sauce got cheesy-curdly which wasn't very appealing. Maybe it was supposed to be like that? An easy recipe. I browned the zucchini with very little oil on high heat in my cast iron skillet so it would brown quickly & avoid overcooking. Made for Ramadan Tag in the NA/ME Forum 7/2013.

Elmotoo