Shykhyl Makhshi

Score the zucchini skin all over with a fork to create lines. Cut them in half lengthwise and carefully scoop out the flesh.

Heat some vegetable oil in a pan and fry the zucchini halves, turning them to brown all sides.

In the same pan, warm a bit more oil and brown the ground meat.

Add finely chopped onion and continue cooking.

Stir in the tomato-pepper paste and let it cook for a minute.

Add the cooked chickpeas, black pepper, salt, cumin, and paprika. Mix well and cook for a few more minutes.

Finish by folding in the finely chopped parsley, stir, and remove from heat.

Stuff each zucchini half with the meat mixture and arrange them in a baking dish.

Combine tomato paste, hot water, salt, and dried mint. Pour this sauce over the stuffed zucchini.

Cover the baking dish with dampened and squeezed parchment paper. Bake in a preheated 190°C oven until golden.