Delicious Stuffed Zucchini (Kusa Mahshi)

Kusa Mahshi is one of the dishes that is widely found in Qatar today and remains very common in the eastern Mediterranean countries of Iraq and Iran. It is a delicacy slowly being discovered in the kitchens of the West. One of the supreme of stuffed vegetables, it is to its great number of culinary fans a very delicious, gourmet treat. Kusa Mahshi can be served by itself as the main course or as a side dish to all types of meat dishes. As with most stuffed vegetable dishes, Homemade Plain Yogurt is usually served alongside. Coring the zucchini comes with some practice, so I’ve provided two methods: the traditional method, which requires a vegetable corer, and an easier method that simply entails cutting the vegetable in half and scraping out the pulp. For the traditionalist, the latter method is an unacceptable way of stuffing vegetables as for centuries Arab women have taken pride in coring their vegetables, the ultimate being a cored vegetable with a very thin shell. The downside of the easy method is that liquid will seep into the stuffing, making it somewhat soggy. If you do not mind a slightly wet stuffing this non-traditional method is just as tasty and works particularly well when stuffing large zucchini—over a foot long and baked in an oven. The little water that seeps in is easily absorbed by the large amount of stuffing.

Serves: 8

Prep time: 1 hour 15 minutes

Standing time: 5 minutes

Cooking time:1 hour

Special equipment (optional): Vegetable corer

INGREDIENTS:

• 16 small zucchini or vegetable marrow, each about 5-in (12.75-cm) long (about
• 41/2 lbs/2 kg total), washed and dried
• 2 cups (500 ml) tomato juice mixed with
• 1 teaspoon freshly grated nutmeg

STUFFING:

• 1 lb (500 g) ground lamb or beef
• 1 cup (200 g) uncooked Basmati or other white long-grain rice, soaked for 5 minutes, thoroughly rinsed and drained
• 1/4 cup (1/2 stick/60 g) butter, melted
• 1 large onion, finely chopped
• 4 cloves garlic, crushed to a paste
• 4 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh coriander leaves (cilantro)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 3/4 teaspoon allspice
• 1/4 teaspoon ground red pepper (cayenne)

INSTRUCTIONS:

1. To make the Stuffing: Combine all the ingredients for the Stuffing in a mixing bowl.
2. Cut the stem ends off the zucchini or vegetable marrow and reserve them if you’re coring the traditional way. Core and stuff the zucchini or vegetable marrow following the illustrated steps on facing page. Patience is part of the coring procedure, so don’t attempt it when you feel rushed! If you’re not accustomed to coring vegetables, start with the easier method described in Steps 3 and 4 on opposite page.
3. Arrange the stuffed zucchini, tightly next to each other, in a large saucepan with a lid, and
   then place an inverted plate on top. Add the tomato juice and enough water to cover the plate
   then bring to a boil. Cover the saucepan then cook over medium heat for 1 hour. Serve hot.

TIP:

• When coring zucchini, there will be leftover pulp. The pulp can be reserved for later use, such as frying with eggs to make a type of omelet or a simple side dish of fried onions and zucchini pulp. Allow the cored pulp to sit in a strainer for about an hour to drain and then freeze in airtight plastic in amounts needed per dish.