An easy, practical method for making 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

Method:

Scoop out the zucchini cores, wash the zucchinis and place them upright so excess water drains.
Meanwhile prepare the stuffing.
Fry the pine nuts until golden and set aside.
In the same pan, sauté the finely chopped onion. When it softens, add the coarsely ground beef.
When the meat browns, add salt, spices and cinnamon with a pinch of paprika or ground red pepper.
Mix well until the meat is cooked, then add the fried pine nuts and 1 tablespoon pomegranate molasses, and remove from heat.
Stuff the zucchinis with the meat mixture and seal each zucchini with a small tomato piece so the filling doesn’t escape while cooking.
Pan-fry the stuffed zucchinis in vegetable oil until browned on all sides. Be careful not to break them at this stage as they become very tender after frying.
Add the tomato paste and pepper paste dissolved in water.
Add water as needed according to how much sauce you want.
Optionally add large-cut carrot pieces with the zucchinis to cook alongside them.
Serve Kousa Ablama with white rice and yogurt.

This recipe for Kousa Ablama is from the Shou Tabkhin El-Youm kitchen

For a recipe for thistle (ardi shoki) with meat and white sauce click this link:

Kousa Ablama (Stuffed Zucchini)

Prep checklist