Koosa Mahshi

By The Lebanese Plate · 120 min

Ingredients

Instructions

1. In a large bowl, mix the mince, washed rice, baharat, black pepper, salt, tomato paste, chopped tomato and ghee until fully combined.
2. Trim the tops of the zucchini and lightly shave the ends. Hollow each one with a corer, keeping the outer shell intact. Rinse and pat dry.
3. Fill each zucchini about three-quarters full with stuffing. Gently tap to settle the filling, without packing it tightly, as the rice needs room to expand.
4. Lightly coat the lamb with olive oil, season with salt and pepper, and sear in a hot pan until browned on both sides.
5. Spread the onion rings over the bottom of a large pot. Add half the cherry tomatoes and some garlic cloves, then place the lamb on top in a single layer.
6. Arrange the stuffed zucchini snugly over the lamb. Scatter the remaining cherry tomatoes and garlic on top.
7. Set a small heatproof plate over the zucchini to keep them in place.
8. In a jug, mix the vegetable stock, tomato paste, sugar and salt. Pour over the zucchini until fully covered, adding extra water if needed.
9. Bring to a boil over high heat. Once boiling, reduce to low, cover and simmer for about 1 to 1.5 hours, until the zucchini are tender and the rice is fully cooked.
10. Carefully lift out the zucchini and serve warm.

Summarized from The Lebanese Plate's video. Watch it for the details.

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