Best Arabian Stuffed Zucchini (Kousa Mahshi) recipe | Labanese cuisine

Best Arabian Stuffed Zucchini (Kousa Mahshi) recipe | Labanese cuisine 

Best Arabian Stuffed Zucchini (Kousa Mahshi) recipe | Labanese cuisine 

Fixings

10 little Lebanese zucchini, around 10 cm long salt

2 stored tbsp tomato glue normal yogurt, to serve

Stuffing

1 cup (200 g) long-grain rice, washed

250 g lean minced hamburger

1 medium tomato, finely diced

½ onion, finely diced

⅓ cup slashed level leaf parsley

⅓ cup slashed mint

⅓ cup slashed coriander

¼ tsp bean stew powder

1 tsp baharat or allspice

1 tsp ground cumin

½ tsp naturally ground dark pepper

2 tsp salt

20 g margarine, relaxed

2 tbsp olive oil

Guidelines

Completely join the stuffing fixings.

Remove the zucchini stalks, at that point cut off the dried tips at the furthest edges without evacuating a lot of substance. Cautiously dig out the zucchini from the stalk end by pushing and transforming a manakra into the substance. The instrument will expel dainty fingers of substance at once; continue emptying until you have a liberal depression. (Hold the zucchini substance for another reason, for example, an omelet.) Fill a bowl with water and include 1 tsp salt. Wash the zucchini in the salted water (this assists with keeping them firm when cooking), at that point channel.

Fill every zucchini with the stuffing, leaving 1 cm free at the top to permit the filling to grow. It's least demanding to fill the zucchini by hand, tapping them on the seat once in a while to settle the stuffing down. In the event that you have any extra stuffing, shape it into meatballs.

Fill a huge pot with water and include 2 tbsp salt and the tomato glue. Include the stuffed zucchini and any meatballs and bring to the bubble. Stew over low warmth for around 60 minutes, permitting the sauce to lessen. Serve the stuffed zucchini with a tad bit of the sauce and a touch of yogurt.