Zucchini fatteh (Fattet Makmour)

To prepare the zucchini, cut the top and scrape the inner flesh using a corer or tablespoon.

In a medium-sized frying pan, heat the ghee and sauté the onions and garlic until caramelized. Add the minced meat, season with salt and pepper, and cook until browned. Stir in the rice, then remove the pan from the heat and transfer the mixture to a bowl. Let it cool slightly, then add the parsley and crushed tomatoes, mixing well. Finally, drizzle in ½ cup of olive oil and combine thoroughly.

To stuff the zucchini, use your hands to scoop small amounts of the cooked stuffing into the hollowed zucchini shells. Fill to the top without packing the rice too tightly.

Brush the zucchini with olive oil and air-fry at 180°C for 20 minutes, until golden brown. In the original recipe, the zucchini is traditionally deep-fried.

Before preparing the tomato sauce, peel the ripe tomatoes by placing them in boiling water for a couple of minutes, then peel them under cold running water. Chop the tomatoes.

In a non-stick pot, sauté the sliced onions, crushed garlic, chopped tomatoes, and chili paste (if using) until caramelized. Stir in the tomato paste, tomato purée, lemon juice, black pepper, salt, and sweet paprika until well combined. Pour in 500 ml of water and add the pomegranate molasses. Add the stuffed zucchini to the pot and simmer in the sauce for 30 minutes, or until the rice is fully cooked.

To make the tahini sauce, mix the yoghurt, crushed garlic, tahini, and lemon juice until well combined. Add salt to taste.

Fry the chopped Arabic flatbread in sunflower oil in a pan until golden and crispy. Set aside on some baking paper to absorb the excess oil.

To assemble, take a large plate and layer with the crispy flatbread, tomato/onion sauce, then the tahini sauce, and top with the stuffed zucchini.

To garnish, heat the nuts in ghee until golden and drizzle it all over the fatteh zucchini. Top with parsley, pomegranate seeds and some more onion from the sauce, if you like.