How to make
Soak fine bulgur or Arabic couscous in boiling water. Do not wait for it to swell up too much and strain it.
Cut the zucchini in half lengthwise, by cutting only the stem off and a little from the opposite end. Scoop the inside out with a spoon and cut it into small pieces.
Fry the chopped onion and garlic in the oil. When they quire a light caramel color, add the carved out part of the zucchini, a little salt and tomato sauce. After a minute or two, add the minced meat and stir until it crumbles.
Remove it from the heat, add the bulgur and spices and fill the lightly salted zucchini boats with this filling.
Arrange the stuffed zucchini in a greased baking pan, wrap them in aluminum foil and bake them in a preheated oven at 360°F (180 degrees) for 30 minutes. Then remove the foil and continue baking until the zucchini are fully baked - about 20 minutes. You will know when they soften and aquire an appetizing color on the edges.
Serve the Arabic-style stuffed zucchini while they're still warm.
Enjoy your meal!
