Stuffed zucchini (Koussa mahshi) recipe
Ingredients (serves 4)
8 (about 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 tsp water
1/4 tsp ground allspice
1/4 tsp ground cinnamon
70g (1/4 cup) tomato paste
1/2 tsp salt
Lebanese bread, to serve
Natural yoghurt, to serve
1. Use an apple corer or small, sharp knife to remove the flesh from the zucchini, leaving a 5mm-thick border. Wash shells in a bowl of salted water.
2. Combine the mince, rice, tomato, butter, water, allspice and cinnamon in a large bowl. Season with salt and pepper. Fill each zucchini shell about three-quarters full with the rice mixture.
3. Place the zucchini, in a single layer, in a large saucepan. Cover with cold water. Add tomato paste and salt. Bring to the boil over high heat. Reduce heat to low. Cook for 1 hour or until very tender.
4. Divide among serving dishes and pour over broth. Serve with bread and yoghurt.