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Koussa Mahshi

Description


Known in Western as Stuffed Zucchini, it is a dish that has countless variations in Africa, Asia and Europe, but it is basically made from stuffed courgettes.


Ingredients

  • 8 (approximately 12cm long) white zucchini, stalks trimmed, washed.
  • 100g lamb mince.
  • 50g (1/4 cup) long-grain rice, washed, drained.
  • 1/2 tomato, finely chopped.
  • 10g butter, melted.
  • 2 teaspoon water.
  • 1/4 teaspoon ground allspice.
  • 1/4 teaspoon ground cinnamon.
  • 70g (1/4 cup) tomato paste .
  • 1/2 tsp salt.
  • Lebanese bread to serve.
  • Natural yoghurt to serve.



Preparation


Use a small, sharp knife to take away the flesh from the zucchini, leaving a 5mm-thick border, then wash shells in a bowl of salted water. After that, mix the mince, rice, tomato, butter, water, allspice and cinnamon in a large bowl. Season with salt and pepper. Fill each zucchini shell about 3-quarters full with the rice combination.

Place the zucchini in a large pot. Cover with cold water. Include tomato paste and salt. Bring to the boil over high heat. Reduce heat to low. Cook for 1 hour or until very tender. Divide among serving plates and pour over broth. Serve with bread and yoghurt.



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