Qarʿ bi-Laban (Gourd in Yogurt)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- gourd
- salt
- Persian yogurt
- garlic
- nigella
Instructions
- Peel gourd, discard pith and seeds, cut small, and boil in salted water until done.
- Drain and dry, then fold into Persian yogurt mixed with finely pounded garlic.
- Scatter with nigella and use.