👨‍🍳 作り方

1. 1

   Prepare the zucchini: Wash the zucchini and cut into 1-inch thick rounds. If desired, you can lightly pan-fry the zucchini rounds until slightly golden on both sides to prevent them from becoming too mushy during cooking. Set aside.

   💡 プロのコツ: Lightly frying the zucchini adds texture and helps it hold its shape.
2. 2

   Brown the meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

3. 3

   Add aromatics and spices: Stir in the minced garlic, allspice, cinnamon, salt, and pepper. Cook for 1 minute until fragrant.

4. 4

   Create the sauce: Stir in the tomato paste and cook for another minute. Add the crushed tomatoes and the water or broth. Bring the sauce to a simmer.

   💡 プロのコツ: Cooking the tomato paste briefly helps to deepen its flavor.
5. 5

   Simmer the stew: Gently add the zucchini rounds to the tomato sauce. Ensure they are mostly submerged. Cover the pot, reduce the heat to low, and simmer for 30-40 minutes, or until the zucchini is tender and the sauce has thickened.

   💡 プロのコツ: Avoid stirring too vigorously to prevent the zucchini from breaking apart.
6. 6

   Serve: Ladle the Kousa bil Banadoura into bowls. Garnish with fresh chopped mint or cilantro, if desired. Serve hot with plain rice or couscous.

   💡 プロのコツ: This dish is even better the next day as the flavors meld together.