Kousa Mahshi (Stuffed zucchini)

Ingredients

• 2 kg of ‘Magda’ light green zucchini
• 250 g of minced meat (lamb or beef)
• 1 small onion (chopped finely)
• 2 tomatoes (chopped finely)
• 1/4 tsp black pepper
• 1/4 tsp white pepper
• 1/8 tsp turmeric
• 3/4 tsp seven spice
• 1 tsp salt
• Small handful of parsley (chopped finely)
• 10-15 mint leaves (chopped finely)
• 1/4 cup regular olive oil
• 11/2 cup short grain rice
• 1 carton of passata (approx 500g)
• Extra water if necessary
• 2 lemons (juiced)
• 3/4 tbsp salt
• 2 tbsp of regular olive oil
• 2-3 garlic cloves (roughly chopped)
• 1 tsp dried mint

Instructions

1. 1

   --- To prepare the zucchini ---

2. 2

   Wash the zucchini well. Remove the tops and set aside if you are going to close the zucchini with them

3. 3

   Using a corer, scrape out the insides of the zucchini leaving around a half centimetre margin

4. 4

   With a serrated knife, lightly score the outsides to make grooves on the zucchini skin

5. 5

   --- To prepare the stuffing ---

6. 6

   Wash the rice and soak in some water for around half an hour. Then drain the rice and add to a large mixing bowl

7. 7

   Add the mince meat, chopped tomatoes, parsley, mint, onion, seven spice, white and black pepper, salt and oil. Mix well and set aside

8. 8

   --- To make the stuffed zucchini ---

9. 9

   Prepare a large pot to stack the zucchini in

10. 10

    Take small handful of the stuffing and gently fill the zucchini leaving around an inch near the top for the cooked rice to expand

11. 11

    Stuff the ends either with the original zucchini tops or some grape leaves. Stack the zucchini in the large pot

12. 12

    Once you have finished stuffing all the zucchini, add the carton of passata, salt, regular olive oil, juice of 1 lemon and top up with water.

13. 13

    Cover with a plate that fits inside the pot and bring to the boil. Then reduce the heat to a low simmer

14. 14

    After half an hour of cooking, remove the plate and add the garlic, dried mint and juice of another lemon

15. 15

    Simmer for another half an hour and taste the sauce to see if it needs any seasoning, salt or lemon adjustment

16. 16

    Taste one zucchini to ensure it is done and if you are happy turn the heat off

17. 17

    Serve in a shallow bowl with some of the tomato sauce