Stuffed zucchini (Mehshi koussa ablama) recipe

Lebanese zucchini is tiny and almost sweet; this dish is considered comfort food here and the zucchinis are sold in supermarkets already cored to save people time.

These are stuffed with either meat and spices, meat and rice, or rice and herbs for a vegan version. All delicious. The sauce can be either onion and tomatoes stewed, or pomegranate molasses and water.

INGREDIENTS:

1  pound of zucchinis (the smallest you can find)
1/3 pound of ground beef (fatty is better)
spices: 1 tsp of salt, 1/4 tsp of cinnamon, 1/4 tsp of allspice, 1/4 tsp of black pepper, 1/4 tsp of paprika
1 large onion
1 can of chopped tomatoes or 3 or 4 large tomatoes, diced
OR 1/4 cup of pomegranate molasses diluted in 1 1/2 cup of water
3 cloves of garlic (optional)
3 tbsp of olive oil

METHOD:

1. Wash the zucchinis and remove the small cap from one end; core with a veggie corer or split in half and core with a spoon. Set the flesh aside to use later for treedeh or fritters.

2. Mix the meat and spices; chop the onion. Heat the olive oil and fry the onion till golden; add the meat and brown. Drain and stuff the zucchini with the meat. Gently fry the zucchini in a film of grease left on the skillet till golden; add the tomatoes and about enough water to come half-way up the zucchinis or the pomegranate juice. Cover the skillet and simmer gently 25 minutes or so. (You can also bake in a 325F oven for that same amount of time). Serve warm with pita bread or some rice.

NOTE: It is a good idea to place a small plate (inverted) on the zucchinis to keep them submerged in bouillon; my friend Asma adds on top of the plate a nice polished rock she found by the beach shore.

Source: Taste of Beirut