Kousa Ablama by Husenfayad

Ingredients

• 2 kg zucchini, hollowed
• 500 g ground meat (beef or lamb)
• 2 medium onions, finely diced
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp spice blend
• 1/2 tsp ground cinnamon
• 2 tbsp vegetable oil (for sautéing)

Instructions

1. Trim the ends of the zucchini and carefully hollow out the centers using a coring tool, leaving about 1/2 cm of flesh until ready to serve.
2. Heat 1 tbsp oil in a pan over medium heat and sauté the finely diced onions until translucent, about 5-7 minutes.
3. Add the ground meat to the onions and cook until browned, about 8-10 minutes, breaking it up with a spoon.
4. Stir in the salt, pepper, 7 spices, and cinnamon until well combined, then remove from heat to cool slightly.
5. Stuff each hollowed zucchini with the meat mixture, leaving a small space at the top to prevent bursting until ready to serve.
6. Sear the stuffed zucchini in a large pan with remaining oil over medium-high heat until golden brown on all sides, about 8-10 minutes.
7. Transfer to a pot and cover with water or light broth, then simmer on low heat for 20-25 minutes until the zucchini is fork-tender.