Squash Stuffed with Meat(Ablama)

Squash Stuffed with Meat(Ablama)

Main Course
Submitted by
Susan Haigh
(4 vote(s))
TOTAL TIME Total Time: 40 Minutes|Preparation Time: 20 Minutes|Serves: 4 persons
Koussa Ablama resembles Koussa Mehchi with the same ingredients but the way it is cooked differs. In fact it is my favorite, because we taste the meat more.

INGREDIENTS

  • 1 12 Zukini or Koussa small size
  • 2 1 tin of tomatoes
  • 3 1 Tps of tomato paste
  • 4 4 cloves of carlic
  • 5 2 large onions
  • 6 200 gr of Mince meat
  • 7 1 Tps of cooking Mazolla oil
  • 8 Salt and pepper

NUTRITION FACTS

Number of servings 4
Calories 683
Carbohydrates 104g
Protein 40g
Total Fat 21g
Of which saturated 6g
Cholesterol 37mg

GOOD SOURCE OF

Lycopene, Manganese, Iron, Zinc

DIRECTIONS

  • 1 Wash empty the inside of the koussa.
  • 2 Place the cooking oil and heat it, add the chopped onions and crushed garlic and fry all.
  • 3 Put the meat and mix well.
  • 4 Cook until all brown, put salt and pepper to taste. (optional a spoon of pomegranate)
  • 5 Stuff the koussa with the cooked mince meat.
  • 6 Open the tin of crushed tomatoes, add the Tsp of tomato paste.
  • 7 Cook for 10 minutes, then place the Koussa in the pot and let it cook on a low flame for 30 minutes, if needed add a little bit of water.
  • 8 Wash 2 cups of rice and sieve them.
  • 9 Put the oil in a non stick pan and fry the shariya or vermicelli to fill the bottom of the medium pot.
  • 10 Once brown pour the rice and fry all, add a cube of chicken stock and 3 cups of water. Let it boil. After boiling put on a very low flame for 25 minutes.

TIPS

Koussa Ablama is meatier than Koussa Mehchi and it has more lycopene, found in tomato juice. Very healthy and good for our skin.

HEALTHIER VERSION

Minced meat used to stuff the Zucchini must be chosen lean meaning it contains less fat than other cuts of meat; Trimming off all the visible fat from the meat will make it even lower in fat; You can also serve the Zucchini with steamed plain rice instead of rice prepared with fried vermicelli.
 
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