Mahshi Kousa (stuffed zucchini)
- 6 zucchinis
- 2 red bell peppers
- 250g of lean ground meat
- 150g or 1 cup of round rice
- 1 can pealed chopped tomatoe
- 1 tbsp of red pepper paste (dibis flefle)
- 1 big onion- 2 lemons- 3 garlic cloves
- 1 tbsp dry parsley or 2 tbsp fresh
- 1 tbsp mint (dry)
- 1 tbsp baharat (7 spices)
In a bowl, add ground meat, rice, half of the can of pealed tomatoes, pepper paste, finely chopped onion, juice of one lemon, garlic, parsley, mint and baharat. Nicely mix everything.
Ideally, you should use short pale zucchinis, but if using long zucchinis, cut in half and use bottom parts only. Score leghtwise the outer part using the edge of a serrated knife. This will allow the zucchinis to cook evenly. Empty zucchini using a apple core remover and a tea spoon until edges are approximately 5mm thick.Fill zucchinis with mix leaving 5mm from top. This will allow space for the rice to expand.Remove the top part and insides of the bell peppers and fill also with mix.
Pour the other half of the can of pealed tomatoes at bottom of a deep pan. Add the rest of insides of the zucchinis. Arrange zucchinis vertally open side up. Fill pan with water up to half of zucchinis’ height.
Tip: Put a small plate upside down on top of the zucchinis. The weight will prevent prevent the rice filling from flowing out.
Cook 30 minutes. Add the juice of second lemon mixed with a bit of dry mint. Cook for another hour or until zucchini and rice are soft.