Kousa Ablama (Stuffed Zucchini)

Ingredients

• 1 kg zucchini suitable for stuffing
• 500 g coarsely ground beef
• 1/2 cup pine nuts
• 4 carrots
• 1 large dry onion
• 2 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 1 tablespoon pepper paste (dibs al-filfil)
• 2 tomatoes
• Salt
• A pinch of paprika
• Black pepper or seven-spice mix to taste
• A pinch of ground cinnamon
• 1 tablespoon pomegranate molasses
• Thistle with Meat and White Sauce

Method

1. Remove the zucchini cores, wash the zucchini, and place them horizontally with the openings facing down to drain their water.
2. Meanwhile, prepare the filling.
3. Fry the pine nuts and set them aside.
4. In the same pan, sauté the finely chopped onion. When the onion softens, add the coarsely ground meat.
5. When the meat is browned, add salt, allspice, ground cinnamon, and a pinch of paprika or ground red pepper.
6. Stir the meat well until cooked, then add the fried pine nuts and a tablespoon of pomegranate molasses and turn off the heat.
7. Stuff the zucchini with the ground meat mixture and close each one with a small piece of tomato so the filling doesn't come out during cooking.
8. Fry the zucchini in vegetable oil until golden on all sides. Be careful not to break the zucchini at this stage, as they become very soft after frying.
9. Add tomato paste and pepper molasses dissolved in water.
10. Add water as needed and to taste.
11. Optionally, add large-cut carrot pieces with the zucchini so they can boil and cook through.
12. Serve Kousa Ablama alongside cooked white rice and yogurt.
13. How to make thistle with meat and white sauce