Preparation:
Stuff 18 small marrow squash according to the recipe for Kousa Mahshi. Cook them under pressure for 15 minutes. Add one recipe of cooked laban and simmer uncovered about 12 minutes, or until squash is very tender. Crush several cloves of garlic, salt and one teaspoon of dried mint. Fry these together in a spoonful of samneh and add to the laban sauce. Add salt to taste. |
