Kousa Mahshi (Stuffed Zucchini)

• Lamb 500g
• Onion 2 medium
• Garlic 4 cloves
• Tomato paste 2 tbsp
• Olive oil 4 tbsp
• Allspice 1 tsp
• Salt 1 tsp
• Zucchini 3 large
• Short-grain rice 100g

How to Make It

• 1

  Use a corer to hollow out 3 large zucchinis carefully; do not pierce the skin, leaving a thin wall.

• 2

  Sauté 2 finely chopped onions in 2 tablespoons of oil over medium heat until translucent, about 5 minutes.

• 3

  Add 500g of ground lamb to the onions and cook until browned, then stir in 1 teaspoon of allspice, 1 teaspoon of salt and 100g of short-grain rice (rinsed and drained). Take off the heat; the rice stays uncooked and will cook inside the zucchini.

• 4

  Stuff the zucchinis with the lamb and rice mixture, leaving a half-inch of space at the top so the rice can swell. Set aside any leftover filling to add to the pot.

• 5

  In a large heavy-bottomed pot, sear the stuffed zucchinis in 2 tablespoons of oil on all sides until lightly golden, about 6 minutes total.

• 6

  Whisk 2 tablespoons of tomato paste with 500ml water and 4 crushed garlic cloves. Spoon any leftover filling around the zucchinis, then pour the liquid over them.

• 7

  Bring to a boil, then reduce heat to low and cover tightly, simmering for 45 minutes until the zucchini is tender.

• 8

  Carefully transfer to a serving platter and pour the remaining flavorful broth over the top before serving hot.