طريقة عمل شيخ المحشي (كوسا باللبن) الأصلية مع صوص لبن كريمي شهي | Sheikh Al-Makhshi

#lulu_kitchen_وصفات_لولو_كتشن #طبخ #وصفات #اكلات_لبنان #اكلات #اكسبلور #cooking #food #lecker #اكلات #_ابلما_باللبن#كوسى_شيخ_الحشي_باللبن

المقادير :
١ ك ونصف كوسى حجم صغير
الحشوة :
٣٠٠ جم لحمة مفرومة
٢ حبات بصل مفروم ناعم
١ ملعقة ص قرفة مطحونة
١ ملعقة ص بهار اسود (فلفل اسود )
١ ملعقة ص سبع بهارات
لوز مكسر او سوبر

لخلطة اللبن :
١ ك و١/٢ لبن زبادي
٤ ملاعق ك جبل نشاء الذرة
١ ملعقة ك ملح
٣ و ١/٢ كوب ماء شرب

Zutaten:
1 k und 1/2 kleine Zucchini
Füllung: 300 g Hackfleisch
2 Zwiebeln fein gehackt
1 Esslöffel gemahlener Zimt
1 Esslöffel schwarzer Pfeffer
1 Teelöffel sieben Gewürze
Geröstete Mandeln oder geröstete Pinienkerne
Für die Joghurt-Mix :
1 kg und 1/2 Joghurt
4 Esslöffel Maisstärke
1 Esslöffel Salz
٣ Tassen und 1/2 Wasser

Ingredients:
1.5 kg of small zucchini
Filling: 300 g of ground beef
2 finely chopped onions
1 tablespoon of ground cinnamon
1 tablespoon of black pepper
1 teaspoon of seven spice
Roasted almonds or toasted pine nuts
For the yogurt mixture:
1.5 kg of yogurt
4 tablespoons of cornstarch
1 tablespoon of salt
5.5 cups of water

Ingrédients :
1 kg et demi de petites courgettes
Garniture : 300 g de bœuf haché
2 oignons finement hachée
1 cuillère à soupe de cannelle moulue
1 cuillère à soupe de poivre noir
1 cuillère à café de sept épices
Amandes grillées ou pignons de pin grillés
Pour la préparation au yaourt :
1 kg et demi de yaourt
4 cuillères à soupe de fécule de maïs
1 cuillère à soupe de sel
5 tasses et demi d’eau

وصفات لولو كتشن _lulu kitchen
وصفة الكوسا شيخ المحشي باللبن او كوسا ابلما باللبن
كوسا باللبن
شيخ المحشي
كوسا أبلما
وصفة كوسا باللبن
طريقة عمل كوسا باللبن
محشي كوسا باللبن
كوسا محشي
أكلات سورية
أكلات لبنانية
مطبخ شامي
وصفات سهلة وسريعة
طبخ عربي
وصفات تقليدية

كوسا باللبن على الطريقة الأصلية
كوسا باللبن بدون بيض
أسرار اللبن الكريمي للكوسا أبلما
شيخ المحشي كوسا بالطريقة الشامية
أبلما كوسا باللبن بطريقة صحية
طريقة تحضير أبلمة بلبن خطوة بخطوة

“كوسا محشي بلبن” حلبي على أصوله من المطبخ الحبلي – طبخ سوري له جذور
Delicious Zucchini stuffed with meat and riceمحشي كوسا / شجر محشي / محاشي / محشي كوسا بصلصة اللبن
How to make stuffed Zucchini
Zucchini with chicken and yogurt Sauce
وصفة طبخ: كوسا محشي بالبندورة الشهية – TikTok
I made makhshi zucchini, one of the most delicious Syrian dishes (Sheikh al-Mahshi) ❤️
كوسا باللبن(ابلما) باسهل طريقة مع سرّ اللبن الكريمي.
ابلما كوسا باللبن بطريقه جديده وصحيه بدون قلي الكوسىkoussa ablama bi laban
طريقة تحضير أبلمة بلبن بكل الخطوات Ablama bi Laban, Stuffed Squash in Yogurt Sauce Recipe
كوسا أبلما بلبن

طريقة عمل شيخ المحشي (كوسا باللبن) الأصلية مع صوص لبن كريمي شهي!
أسرار نجاح وصفة كوسا أبلما باللبن: الطعم الأصيل والقوام المثالي
شيخ المحشي الفلسطيني/السوري/اللبناني: كوسا باللبن على أصولها خطوة بخطوة
وصف مقترح:

هل تبحثون عن وصفة تقليدية وشهية لتقديمها على مائدتكم؟ نقدم لكم اليوم طريقة عمل كوسا شيخ المحشي باللبن أو كما تُعرف في بعض المناطق بكوسا أبلما باللبن.

في هذا الفيديو، سنتعلم معًا:

تحضير حشوة اللحم المفروم الشهية والمتبلة بشكل مثالي.
طريقة حفر الكوسا بسهولة وسر الحفاظ على قوامها.
أسرار تحضير صوص اللبن الكريمي الغني بالنكهة وبدون أن يفرط.
خطوات طهي الكوسا باللبن للحصول على طبق متكامل ولذيذ.
هذه الوصفة من أطيب الأكلات الشرقية التي يعشقها الكبار والصغار، وتعتبر طبقًا رئيسيًا فاخرًا ومناسبًا للعزائم والتجمعات العائلية. تابعوا الفيديو خطوة بخطوة لتحصلوا على طبق شيخ محشي كوسا باللبن لا يُقاوم!

يمكن تقديم الأرز الأبيض أو الأرز بالشعيرية إلى جانب هذا الطبق.
لإضافة نكهة مميزة، يمكن قلي بعض الصنوبر أو اللوز وإضافته على الوجه عند التقديم.
شاركوا تجربتكم في التعليقات وأخبرونا عن طريقتكم الخاصة في تحضير كوسا باللبن!
روابط ذات صلة من البحث:

كوسا باللبن شيخ المحشي مع طريقة عمل اللبن الكريمي بدون بيض!!
كوسا باللبن شيخ المحشي من اطيب الاكلات يلي ممكن تجربوها
شيف علي/ كوسا باللبن (شيخ المحشي)بطريقة سهلة و سريعة
شيف عمر | كوسا بلبن أبلما أسرار اللبن الكريمي لأول مرة عاليوتيوب بدون بيض
تعالو نعمل أطيب وصفه لشيخ المخشي باللبن البلدي Sheikh Al-Makhshi
شيخ المحشي(أبلما) عالأصول مع أفضل طريقة لطبخ اللبن بقوام كريمي وطعم رااائع
كوسى ابلما بلبن
طريقة تحضير أبلمة بلبن بكل الخطوات

Kousa Mahshi Deutsch
Sheikh el Mahshi Deutsch
Kousa Ablama Deutsch
Kusa bi Laban (oft als Zucchini mit Joghurt übersetzt)
Gefüllte Zucchini mit Joghurtsoße
Libanesische Koussa Mehshe (falls Sie eine libanesische Variante suchen)
Syrisches Rezept Kousa (falls Sie eine syrische Variante suchen)
Kousa bil Laban Rezept
Zucchini mit Hackfleisch und Joghurtsoße
Arabische gefüllte Zucchini Joghurt
Kussa Mehsche
Scheich el Mahschi
Gefüllte Zucchini auf arabische Art mit Joghurt

Stuffed Zucchini Yogurt Sauce
Kousa bil Laban Recipe
Sheikh El Mahshi Recipe
Ablama Recipe
Lebanese Stuffed Zucchini
Middle Eastern Stuffed Zucchini
Zucchini in Yogurt Sauce
Stuffed Squash Yogurt
Kousa Mahshi bil Laban
Stuffed Zucchini with Meat and Yogurt
Authentic Kousa bil Laban
Traditional Sheikh El Mahshi
Stuffed White Zucchini Yogurt
How to make Kousa bil Laban
Easy Sheikh El Mahshi recipe
Best Ablama yogurt sauce
Lebanese zucchini with yogurt and minced meat
Kousa bi Laban step by step

Welcome to you from Lulu’s Kitchen. Today we will make a very delicious dish: zucchini stuffed with yogurt, or skewers stuffed with yogurt, or lamb, a very delicious, nutritious and truly traditional dish. I mean, I make it in Lebanon and in all the countries of the Levant. Let’s go together and see the method and ingredients. I have two onions in the middle of chopping them, the size of this size, and I want to fry them after a while. I want to put meat on top of them. The minced meat is chopped, so I can apply it and stuff it with the core of the zucchini. After my onions are browned, I will add about 300 grams of minced meat to it. Fry it with onions, finely salt and spices. I have cinnamon. I will get about a small spoon of cinnamon. I have black spice as well. A small spoon. I will also put seven spices. A small spoon. I will mix well. It will be done for us. I want to add more roasted almonds. I already have crushed ones. Instead of putting pine nuts, I will put roasted crushed almonds. These almonds I will add on top of the filling, and this is how our filling is finished. I want to wait for them to cool, now a little. Then I want to stuff the zucchini in it all the way, because it is too hot for me. Let me hold them and stuff it in it. I almost have to use it from this. I use the milk. From the beginning, I find her mixing something to make the milk on the fire so that it does not go too much. I will add about four tablespoons of starch to her, the first spoonful of the second, the third, and the fourth, oh, I will also add a large spoonful of salt, which is a large spoonful of salt , and I will add two tablespoons of water to them. I put them in the strainer so that they mix with each other and come down and dissolve before they get wet in this way. This is how you saw how they came out early. Hey, I have the milk. We want to put it on the fire. Just let it boil. We want to put it in the heart. I pecked them and see how they look. I pecked them and washed them and drained them well with water. I want to stuff them. I have about a kilo of a little. Hey, I can see that I can handle the meat with my hands. I will start stuffing it. We will stuff it and follow it. This is stuffed and not stuffed. Zucchini with rice. If you stuff it, the rice will not be fluffy. This is the meat. It will swell and you can fill it as much as you want. We will stuff it to see if it is finished. I will press it to see if it is finished. And here I am doing the work of tapping the zucchini. She will see which of these are the ones that came out of them. Now I want to sugarcoat it. Even when I am frying it, the meat will not appear and it will be fried and it will not taste good. Do you see how it is now? Their kidneys are finished. They must be a zucchini. It’s small and it doesn’t burn, it doesn’t dig a lot in its heart until it tastes so that its taste remains clear. The zucchini is clear. Hello. I put my pot on the fire and put dark oil in it, as you can see, and I want to start. But the oil is heating up. I want to start putting out the zucchini I have and frying them. Now, I’m going to start putting out zucchini together. Like I told you once before, if you have something to fry in a frying pan, fry it in a dark pot. I’d rather put them all in one frying pan because they don’t have the ability to transfer them twice. It’s the last one. I’ll wait until they conspire a little. I finished the cakes and fried them as you can see. What a beautiful colour. I mean, they’re not burnt. A good color. They don’t look like anything on the light side. They’re red. Now we want to start equalizing the milk. We put the milk on the fire. I want to start stirring it. It’s good. It’s good. I can never leave it. Never, never, not for a second, so that he doesn’t bite his heel. Then the milk never tastes good. I want to keep stirring it over medium heat, that is, until it boils, but it starts to boil. You see its thickness, but it starts to boil. I want to put the zucchini on top of it, as you can see. I have the milk. I found it tolerating after a little water. I added a cup and a half of water to it, and after that it tolerates another, but it’s over. I want it like that. Do you see how beautiful it looks? Let’s bring it to a boil. Just put the zucchini in it. The milk has started to boil on low. As you can see, uncle Bakbak. Will he put the zucchini down? After me, I put it on the stove. He will put the zucchini in his heart. I want it to taste the milk. He left it for about three minutes while he was boiling, and then I will pour it into the serving plate. Seriously, let him leave something delicious. They will boil thoroughly with the milk. Then I will scoop them out on the serving plate. Let us pour the milk over it. You will see that the milk is not overflowing. We did not put eggs in it, nor did we beat it with the blender, nor did we do anything. Look how sweet it is, and how thick it is. I also softened it like I told you. Eat with a little water. There is nothing sweeter than this. It is the stuffed sheikh. It is ready for us. We also put nuts on top, and this is how our recipe is finished. It is stuffed sheikh. Zucchini with milk is well-known in the Arab countries of the Levant, and of course we eat Egyptian peppered rice with noodles, and of course you can also eat it if you want fresh vegetables, such as radishes, green onions, or rakaa, and so on, my dears, we have reached the end of the video. I hope you like it, and if you like it, please give me a like, share, and Subscribe, and I will meet you, God willing, with a new recipe and a new video, bye bye. Hi