Kosa Matbukha Bi I Zabadi - Egyptian Zucchini in Yoghurt Sauce
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
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.