Stuffed courgettes

Stuffed courgettes

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

Coring small courgettes without damaging them can be tricky at times. Using a corer makes the job easier. Alternatively, a slender knife will do. The courgettes are stuffed with a mild cheese and oregano, making this chilled salad a perfect summer dish.

Ingredients

Quantity Ingredient
500g courgettes
vegetable oil, for frying

For the stuffing

Quantity Ingredient
50g pine nuts, plus extra to garnish
1 teaspoon Roasted red chilli paste
1 tablespoon fresh oregano, chopped
240g cottage cheese

For the sauce

Quantity Ingredient
250g natural yogurt
1 tablespoon fresh oregano, chopped
3 tablespoons olive oil

Method

  1. You will need a special kitchen corer that helps you scoop out the insides of long, slender vegetables or a long, sharp knife. You need to gently dig in to the flesh, twisting and tugging out the insides without damaging the courgettes.
  2. Heat a frying pan and lightly sauté the cored courgettes over a medium heat on all sides in the oil until lightly golden.
  3. Toast the pine nuts by placing in a dry frying pan over a medium heat and stirring for 2 to 3 minutes until they turn golden brown, then chop, reserving a small handful to garnish.
  4. To make the stuffing, add the chopped pine nuts, chilli paste and oregano to the cottage cheese and combine well. To make the sauce, in a separate bowl combine the yogurt, oregano and olive oil and mix well.
  5. To serve, stuff each courgette with the cheese stuffing and lay on a bed of the yogurt sauce. Garnish with extra toasted pine nuts.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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