Kousa Mahshi Zoom

Kousa Mahshi

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Details

Kousa Mahishi
Serves 6

Sauce:
7 medium-sized fresh ripe tomatoes, peeled, seeded and finely chopped or substitute 2 1/2 cups chopped, drained, canned tomatoes
1 cup finely chopped onions
2 1/2 cups water
1 teaspoon salt
Freshly ground pepper

Squash:
6 mediumsized zucchini or other summer squash, each about 7 to 8 inches long
2 teaspoonssalt
2 teaspoons finely cut frsh mint or 1 teaspoon dried mint

Stuffing:
1 lb lean ground lamb
2/3 cup uncooked long- or medium-grain white rice, thoroughly washed and drained
1 teaspoon salt
1/4 teaspoon ground nutmeg, preferably freshly grated
1/2 teaspoon ground allspice
Freshly ground black pepper

1. To make the sauce, combine the tomatoes, onions, 2 1/2 cups of water, 1 teaspoon salt, and a grind of pepper in a heavy casserole large enough to hold the squash in 1 or 2 layers. Stirring frequently, bring to a boil over high heat, reduce the heat to low, cover and simmer for 20 minutes. Set aside.
2. Meanwhile, scrub the zucchini under cold running water. Pat them dry with paper towels and, with a small, sharp knife, cut about 1 inch off the stem ends. Carefully tunnel out the center of each squash leaving an 1/8-inch thick shell all around. The best utensil for this is a Syrian munara, or squash corer, but you can use an apple corer almost as effectively. As the squash are cored, drop them into a large bowl containing 2 quarts of water, 2 teaspoons of salt, and the mint. Let the squash soak for 5 or 10 minutes.
3. To make the stuffing, combine the lamb, rice, 1 teaspoon salt, nutmeg, allspice, and a few grindings of pepper. Knead vigorously with both hands, then beat with a wooden spoon until the mixture is smooth and fluffy. Spoon the stuffing into the squash, tapping the bottom end lightly on the table to shake the stuffing down, the filling the squash to their tops.
4. Place squash in the tomato sauce, laying them flat. Bring to a boil over high heat, reduce heat to low, cover tightly and simmer for 30 minutes, or until the squash show only the slightest resistance when pierced with the point of a small sharp knife. Do not overcook.
5. To serve, carefully transfer the squash to a heated platter or individual serving dishes and spoon the sauce over them.

Reprinted from Foods of the World: Middle Eastern Cooking by Harry G. Nickles and the Editors of Time-Life Books

Additional Information

Additional Information

SKU Kousa Mahshi

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