EGYPTION - Zucchini, Stewed with Yogurt (Kosa matbukha bi-l-zabadi)

By ali eletre


  • 2-1/4 pounds large-size zucchini

  • 1 egg white

  • 2 cups yogurt

  • 1 tablespoon mint powder

  • Salt

  1. 1- Prepare zucchini. Slice zucchini into rounds, about 1 inch thick. Place over very low flame until they relinquish their juice. Strain.

  2. 2- Stir egg white into yogurt and pass mixture through sieve onto cooked zucchini. Season and cook uncovered for 15-20 minutes. Before serving, sprinkle with mint powder. Serve either hot or cold.

Nutritional Facts


dinner zucchini yogurt mint

3 replies

Avera 2009-06-17 22:15:49 -0500 Report

This is a great new way to serve zucchini. The mint will surely bring out the flavor and make this a different kind of side dish for a meal.