A Turkish home-style stew of ground meat sautéed with onion and tomato paste, then cooked with cubed zucchini. It simmers in its own juices for a satisfying dinner served with rice or bulgur pilaf.
Heat the cooking oil in a pot and add the onion and green pepper. Once they soften and begin to turn golden, add the ground meat and cook over medium heat until it releases its juices and they evaporate.
Add the tomato paste to the ground meat and cook for 1–2 minutes. Add the grated tomato and cook for a few more minutes.
Add the diced zucchini to the pot. Season with salt and black pepper, cover, and cook over low heat until the zucchini is tender. It will release its own liquid, so do not add water unless needed.
Remove the pot from the heat once the zucchini is tender and the broth has thickened slightly. Serve hot with rice or bulgur pilaf.
Cut the zucchini into fairly large pieces; very thin pieces may fall apart and make the stew watery. The zucchini usually releases enough liquid, so no extra water is needed if you cover the pot at first and let it cook in its own steam. Store leftovers in a sealed container in the refrigerator for up to 2 days.
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