Recipe of the Day

Stuffed Zucchini - Mahshi Kusa

posted on: Dec 8, 2014

Serves 8

• 16 small zucchini, about 5 inches long
• 1 lb ground lamb or beef
• 1 cup rice, rinsed
• 4 tablespoons melted butter
• 1 large onion, finely chopped
• 4 cloves garlic, crushed
• 4 tablespoons finely chopped parsley
• 2 tablespoons finely chopped fresh coriander leaves
• 1 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon oregano
• 1/2 teaspoon allspice
• l/8 teaspoon cayenne
• 2 cups tomato juice mixed with 1 teaspoon nutmeg

Cut off stem ends of zucchini and reserve, then core zucchini. (Corer can be purchased from Middle Eastern stores.) Set aside.

Combine remaining ingredients, except the tomato juice, to make stuffing.

Stuff zucchini, then close with inverted stem ends. Arrange tightly in a saucepan, then place inverted plate on top. Add tomato juice and enough water to cover plate, then bring to boil. Cover saucepan, then cook over medium heat for 1 hour. Serve hot.