Kosa Matbukha Bi I Zabadi Egyptian Zucchini in Yoghurt Sauce
Discover the rich and comforting flavors of **Kosa Matbukha Bi I Zabadi**, a traditional Egyptian dish featuring tender zucchini simmered in a creamy, spiced yogurt sauce. This quick and easy recipe beautifully blends Mediterranean-inspired ingredients like garlic, ground coriander, and dried mint for a burst of earthy, aromatic goodness. The yogurt-based sauce, thickened with a touch of cornstarch, creates a lusciously smooth texture, while sautéed zucchini rounds soak up the vibrant spices. Perfectly finished with a garnish of fresh parsley, this warm and hearty dish pairs perfectly with fluffy rice or soft pita bread for a satisfying meal. Whether you're exploring Middle Eastern cuisine or looking for a light yet flavorful dinner, this zucchini in yogurt sauce will impress with its simplicity and authenticity.
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Recipe Information
Ingredients
- 500 grams zucchini
- 400 grams plain yoghurt
- 3 pieces garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon dried mint
- 2 tablespoons fresh parsley
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 100 milliliters water
- 1 teaspoon cornstarch
Instructions
Wash the zucchini thoroughly and cut them into thick slices or rounds, about 1 cm in width.
Peel and finely mince the garlic cloves.
In a large skillet, heat olive oil over medium heat.
Add the sliced zucchini to the skillet and sauté for 5-7 minutes, turning occasionally, until lightly browned and softened. Remove the zucchini and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Sprinkle ground coriander and dried mint into the skillet and stir for 30 seconds to toast the spices.
In a mixing bowl, whisk together the plain yoghurt, water, and cornstarch until smooth.
Reduce the skillet heat to low and pour the yoghurt mixture into the skillet with the garlic and spices. Stir constantly to prevent curdling and bring the mixture to a gentle simmer.
Season the yoghurt sauce with sea salt and black pepper to taste.
Add the sautéed zucchini back into the skillet, gently folding them into the yoghurt sauce. Simmer for 10 minutes to allow the flavors to meld and the zucchini to fully tenderize.
Transfer the dish to a serving plate, garnish with fresh parsley, and serve warm with rice or pita bread.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 7372 mg | 321% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 53.4 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1846 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
