Ingredients:

1 kilogram zucchini

2 cups ground meat

3 tablespoons tahini

1 fine chopped onion

4 garlic cloves, minced

Juice of 2 lemons

1/2 bunch fresh cilantro (or frozen)

1 teaspoon dried coriander

Water

Salt and black pepper

1 teaspoon pomegranate molasses

A pinch of ground cinnamon

A pinch of garlic powder

1 tablespoon vegetable oil

Method:

Rinse the zucchini well and carefully scoop out the centers so you don’t break the sides. Rinse the hollowed zucchini and set aside.

In the meantime, prepare the meat filling. Heat the oil in a large pan, sauté the finely chopped onion until golden, then add the ground meat.

Stir the onion and meat, then season with salt and spices to taste. When the meat is cooked, add pomegranate molasses and turn off the heat.

Stuff the zucchini with the meat filling. Return the stuffed zucchini to the pan and stir gently for a few minutes to lightly fry them as you would with avlama-style zucchini.

Transfer the fried zucchini to a suitable pot and add a little water just enough to simmer for 10 minutes.

Whisk tahini with crushed garlic, lemon juice and cilantro...

Set aside the zucchini in a half-cooked state and whisk the tahini mixture with the zucchini broth, then gently return the zucchini to the pot to simmer with the sauce.

Let the zucchini with tahini simmer on low heat for another 20 minutes to ensure doneness...

We can serve the zucchini with tahini and lemon with white rice or with vermicelli rice, as desired...

Note:

You can adjust tahini quantity and lemon juice to taste for a tangier sauce and depending on how thick you want the sauce.

Today we bring you the Cucumber with Tahini and Lemon recipe from Shou Tabkhin Today

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Zucchini with Tahini and Lemon

Prep checklist