Ablama
Ablama Ablama I had these delicious spiced zucchini in a small café in Damascus in Syria. They are definitely worth the bit of fuss that is needed to make them. The key is to get small firm zucchini at the beginning of the season, as opposed to massive watery ones that are mostly seeds inside. There is also an alternative preparation method. Simply cut the zucchini in half lengthwise, then scrape out all the seeds using a small spoon. Each half is then stuffed with the filling. The zucchini…
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