Long Squash-Beef in Yogurt

(Kabak Borani -Antakya - Mediterranean Region)

1 medium size (400-450 gr) long squash (marrow squash), peel a little bit thicker than usual*, cut in bite size the inside of the squash
250 gr beef, cut in cubes
1 + 1/2 cup warm water
1 small onion, sliced
1/2 cup chickpeas, in can, rinsed
1/4 cup Bell pepper, cut in bite size
1 tbsp crushed tomato
1 garlic clove, chopped
2 tbsp butter
Salt
Pepper
1/4 cup Creamy Turkish yogurt

Garnish:
Mint, dry

Cook the beef cubes with their own juice. Then add the onion and 1 cup hot water and cook over low heat until the beef pieces are tender. Add the rest of the ingredients except creamy yogurt into the pot. Cover and cook until the vegetables are tender on low heat.

Place the creamy yogurt in a bowl. Take 2 spoons of juice of the dish and pour into the bowl. Whisk them well. Slowly pour this mixture over the dish, stir. Turn the heat off. Sprinkle some mint and serve.

2 servings.

*Don't throw the skins out though, put them aside to cook Long Squash with Bulgur.