Email Recipe - Stuffed Lebanese Zucchini (Kousa Mahshi)

About the product

A hearty take on traditional kousa mahshi using spiced lamb mince and rice, simmered in a rich tomato sauce.

Ingredients for 4 servings

Lebanese Zucchini - 8 small to medium

Lamb Mince - 300 grams

Brown Rice - 1/2 cup uncooked

Organic Tomato Passata - 500 millilitres

Brown Onion - 1 diced

Garlic - 3 cloves minced

Tomato - 1 large finely chopped

Organic Olive Oil - 2 tablespoons

Fresh Parsley - 1/2 bunch chopped

Fresh Mint - 1/4 bunch chopped optional

Ground Cumin - 1 teaspoon

Ground Coriander - 1 teaspoon

Cinnamon - 1/4 teaspoon

Sea Salt - to taste

Cracked Black Pepper - to taste

Water - 1/2 cup for cooking sauce

Instructions

Wash the zucchinis and hollow out the centres using an apple corer or small knife keeping the ends intact. Set aside the flesh for another use

In a bowl mix lamb mince rice onion tomato garlic parsley mint spices salt and 1 tablespoon of olive oil

Fill each zucchini about three quarters full with the lamb and rice mixture

In a large pot combine the passata remaining olive oil water and a pinch of salt

Arrange the zucchinis snugly in the pot either upright or laying on their sides

Bring to a boil then reduce heat cover and simmer for 45 to 60 minutes until the zucchinis are tender and the rice is cooked

Let cool slightly before serving. Delicious with plain yoghurt or a squeeze of lemon