Lebanese Stuffed Zucchini in Yogurt Sauce (Koosa bi Laban)

Carefully hollow the zucchini using a corer, keeping the shells intact. Rinse and set aside.

Toast the pine nuts or almonds in a dry skillet over medium heat until lightly golden. Reserve a small portion for garnish.

Heat a little oil in a pan and brown the ground meat, breaking it up well. Season with salt, black pepper, mixed spices, and a pinch of cinnamon. Stir in the toasted nuts and remove from heat.

In a bowl, whisk the yogurt until smooth, then strain through a fine sieve for a silky texture.

Dissolve the starch in 1 cup cold water. Add it to the yogurt along with the egg and a pinch of salt, whisking until completely smooth.

Transfer the yogurt mixture to a pot over low heat. Stir continuously in one direction until it gently comes to a boil and thickens slightly; do not let it curdle.

Stuff the hollowed zucchini with the meat mixture, leaving a little space for expansion.

Lightly fry the stuffed zucchini in oil until golden on all sides.

Add about 1 cup water and a little salt, cover, and cook over medium-low heat for about 15 minutes, until the zucchini are just tender.

Gently add the cooked zucchini to the yogurt sauce. Simmer on very low heat for 20–30 minutes until fully cooked, avoiding excessive stirring.

Serve warm, garnished with the reserved toasted nuts and a spoonful of the cooked meat.