Ablama (Stuffed Zucchini)

ablama 2

I’m back home in Lebanon and I plan to post more regularly! After a long vacation in Abu Dhabi with the family, I feel relaxed and ready to cook again 🙂 Today I made zucchini stuffed with meat; this dish is called Ablama, which means “ahead of time” though I don’t know why. Previously, I’ve made Ablama served with yogurt, you can find the recipe here, however this time I’ve cooked it in tomato sauce. Every time I make it, I’m reminded of my best friend M. About twenty years ago when M was newly wed, she invited me and my husband for lunch and prepared Ablama. She  is french educated and followed the instructions in a french cookbook. While we were eating, we noticed something different in the taste and when we asked her, she replied with her adorable french accent ” Oh! J’ai oublié  le 3ement”. Translated, it means “I forgot to do the third instruction” which consists of frying the zucchini. Now, every time I cook this meal, I remember M and the look on her face when she forgot to fry zucchini. Don’t forget to fry it when you try it yourself 🙂

Ingredients:

  • 1 kilo of baby zucchini
  • 200 grams minced meat
  • 1 medium onion, finely shopped
  • 1 handful pine seeds
  • 1 tablespoon tomato pureé
  • 2 teaspoons salt
  • 1 teaspoon 7 spices
  • 1 tablespoon canola oil
  • frying oil

Preparation:

  • Wash the zucchini, cut the head and remove the inside with a corer; don’t throw them, you’ll use them to make omelette with them (stay tuned, it will be in the next post)

ablama

  • Heat the frying oil in a saucepan and fry the zucchini until slightly colored, then place them on a kitchen towel to absorb the excess of oil and allow them to cool

ablama 1

  • In another saucepan, heat the canola oil, fry the pine seeds until golden color then put the onion and cook until the onion is colored, add the minced meat and let it cook. Season with one teaspoon salt and 1/2 teaspoon seven spices
  • Fill the zucchini with the meat, place in a pot, cover with about 3 cups of water and tomato paste; season with the remaining teaspoon of salt and 1/2 teaspoon of spices
  • Let it boil, then reduce the fire and let it simmer for about 25 minutes
  • Serve it with cooked rice, and enjoy

ET VOILA..C’EST TOUT 🙂 BON APPETIT!

Comments

  1. This looks delicious! I love zucchini–I might even be able to convince my husband to eat this. 🙂

  2. Beautiful!

  3. Interesting – can you fill the zucchini with something other than meat?

  4. Great to have you back Nina!
    This sounds like a delicious dish!
    Filling them with cheese sounds great! I think you could also fill them with fried mushrooms and shallots 🙂

    • Thank you Anne. I think your idea to fill them with mushrooms and shallot also sounds great.

      • I forgot to ask you – I use a lot of kale both in salads, in green smoothies and also cooked in various ways – love kale 🙂 I was told that there are some amazing Lebanese recipes for kale. Do you have some on your blog already? I would love to hear about your favorite Lebanese kale recipes 🙂
        XXX

  5. Hi Anne usually we eat kale raw after cut it in french fries size, But I was told that it can be cooked with lentils, but I didn’t try it to be honest, 🙂

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