Zucchini Spaghetti with Minced Meat

Take 2 tablespoons of olive oil in a wide pan and add 100 grams of ground meat. Let the ground meat cook over medium heat with the addition of water, taking care not to over-fry it.

After the ground meat has slightly absorbed its water and cooked, add 1 tablespoon of tomato paste, 1/2 teaspoon of rock salt, and 1/2 teaspoon of black pepper. At this stage, also add 1/4 teaspoon of ground cinnamon or freshly grated nutmeg, as suggested by our Robo Şef, to deepen the flavor. Stir the sauce for a few more minutes and remove from the heat.

Wash the zucchinis with plenty of water and peel them so that the outer skin will be mottled. Then, use a spiral vegetable cutter to cut the zucchinis into spaghetti strips.

Boil a sufficient amount of water in a separate pot. Add the cut zucchini strips to the boiling water and boil over medium heat for approximately 1-2 minutes while stirring gently. Be careful not to let the zucchinis become too soft; they should retain a slight firmness.

Remove the boiled zucchinis from the water using a slotted spoon and place them on a warm serving plate.

Evenly pour the hot ground meat sauce you prepared over the zucchini spaghetti in the center of the plate.

Grate the kashar cheese finely with a grater and sprinkle it over the hot dish, allowing the cheese to melt slightly. Serve hot immediately.