Lamb Stuffed Zucchini with Kefir Yogurt Sauce, Dill, and Za’atar
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
For the Stuffed Zucchini:
- 4 large zucchinis
- 1 lb ground lamb
- 2 tbsp (29.6ml) cumin
- 1 tbsp (14.8ml) Aleppo pepper
- 1 clove garlic, grated
For the Kefir Yogurt Sauce:
- 1 1/2 cups (360ml) plain kefir yogurt
- 1 clove garlic, grated
- 1/4 (60ml) cup dill, chopped
- Juice of 1 lemon
- Salt to taste
For the Za’atar Oil:
- 1 cup (240ml) olive oil
- 2 tbsp (29.6ml) za’atar spice blend
Method:
Slice off the ends of the zucchinis and hollow them out using a tube punch. Mix the lamb with the spices and fill into the cavity of the zucchinis.
Lightly sear the zucchinis on each side, making sure the filling is cooked through.
Serve the stuffed zucchinis with yogurt sauce and za’atar oil.
Make the Kefir Yogurt Sauce:
Mix all ingredients together in a bowl.
Make the Za’atar Oil:
Lightly warm the oil in a pan. Once the oil is warm, add the za’atar, turn off the heat, and let sit to infuse.