Kousa Mahshi

I think every culture in the Middle East has some version of stuffed and stewed vegetables. This is how I made them and they are delicious! I love to serve them with salad or pita and hummus

6 zuchini
1 c. rice
1 lb. ground beef
1 small onion, pureed
2 Tbsp. fresh chopped parsley
2 Tbsp. fresh chopped dill
1 (8 oz.) can tomato paste
2 large tomatoes, grated
2 Tbsp. olive oil
4 cloves garlic, minced
1/8 tsp. allspice
1 tsp. salt
1/4 tsp. black pepper

1 onions, sliced
1 (20 oz) can crushed tomatoes
1/2 tsp. salt
1/4 tsp. black pepper

1 lemon

Soak the rice in water for two hours before starting this recipe. It's optional, but the rice cooks better. Drain. 

Combine the crushed tomatoes, sliced onions, and 2 cups of water in a medium saucepan and and simmer gently while prepping the rest of the recipe. 

Combine the rice, ground beef, onion, parsley, dill, tomato paste, allspice, salt, and pepper. 

Cut the zucchini in half and using a sharp pairing knife or the small side of a melon baller scoop out the insides of the zuchini. Chop the insides pretty fine

In a large skillet heat the olive oil. Add the onion and chopped zucchini insides and cook over medium high heat. Add the garlic and grated tomatoes and cook until the tomatoes aren't as soupy. Remove from the heat and allow to cool slightly.

Add the onion mixture to the meat and rice and mix well to combine. Stuff the meat into the hollow zucchini. Place the stuffed zucchini in to the simmering tomato sauce. Simmer for 30 minutes. Cut the lemon in half and squeeze in to the pot. Move the sauce around gently with a spoon to incorporate the lemon juice without disturbing the vegetables. 

Remove the zucchini gently from the pan and place on a plate. Top with the tomato sauce.