The Best Kousa Mahshi (Stuffed zucchini) recipe - easy recipe

This recipe is the best zucchini to use for this recipe is the small, slightly bulbous, pale green variety often sold as Lebanese zucchini. It is a is a tool like a long apple corer designed for this purpose; you can find them in Middle Eastern food stores which hollow out the zucchini using a manakra. 

Ingredients

• 10small Lebanese zucchini, approximately 10 cm long
• salt
• 2heaped tbsp tomato paste
• natural yoghurt, to serve

Stuffing

• 1 cup(200 g) long-grain rice, washed
• 250 glean minced beef 
• 1medium tomato, finely diced
• ½onion, finely diced
• ⅓ cupchopped flat-leaf parsley 
• ⅓ cupchopped mint
• ⅓ cupchopped coriander
• ¼ tspchilli powder
• 1 tspbaharat or allspice
• 1 tspground cumin 
• ½ tspfreshly ground black pepper
• 2 tspsalt
• 20 gbutter, softened
• 2 tbspolive oil

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Instructions

• Thoroughly combine the stuffing ingredients.
• When cut off the zucchini stalks, then slice off the dried tips at the opposite ends without removing too much flesh.By pushing and turning a manakra into the flesh and carefully hollow out the zucchini from the stalk end .At a time the tool will remove thin fingers of flesh ; keep hollowing until you have a generous cavity. (An omelette ,reserve the zucchini flesh for another purpose.)Then you fill a bowl and add water and add 1 tsp salt.In the salted water wash the zucchini (this helps to keep them firm when cooking), then drain.
• The stuffing and fill each zucchini,leaving 1 cm free at the top to allow the filling to expand.By handing, It’s easiest to fill the zucchini,tapping them on the bench every now and then to settle the stuffing down. If you have any leftover stuffing, shape it into meatballs.
• Fill a large saucepan with water and add 2 tbsp salt and the tomato paste. You need to add the stuffed zucchini and any meatballs and bring to the boil.Allowing the sauce to reduce ,simmer over low heat for about 1 hour .
• Then serve the stuffed zucchini with a little of the sauce and a dollop of yogurt.

 

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