Nora's Recipes from Egypt by Nora George

Author:Nora George
Language: eng
Format: epub
Publisher: eBooks2go, Inc.

KOUSSA MAHSHIYA/ Stuffed Zucchini with Rice and Ground Meat

كوسا محشيه

3 lbs.

small zucchini, about 5" long and 1" in diameter (about 14)

3 cups

water

1½ cups

tomato sauce

1 tsp.

salt

¼ tsp.

pepper

½ tsp.

allspice, ground

Stuffing:

½ lb.

beef, ground

½ cup

rice, short grain

1 tsp.

butter or margarine

1 tsp.

salt

¼ tsp.

pepper

½ tsp.

allspice, ground

2 Tbs.

tomato sauce

¼ cup

water

Wash and scrub zucchini well since dirt usually sticks to its skin. Cut off stem and black knob at opposite end. With a long special corer* scoop out pulp while rotating zucchini in hand, leaving about a ¼” wall, making sure to leave bottom end closed. Rinse and drain.

Save pulp for cooking moufarraka (page 136).

Mix stuffing ingredients together, fill each zucchini loosely with this mixture (rice expands) and arrange in a pot. Mix water, tomato sauce, salt, pepper, allspice, then add stuffed zucchini. Bring to a boil, lower heat and cook covered for about one hour. Keep zucchini in sauce until serving time.

Re-heat at mealtime then gently place each zucchini in a platter and pour a little of the thick sauce on top. Place remaining sauce in a gravy bowl and serve.

This is a complete meal and is eaten with pocket bread and with red or white radishes on the side.

Serves 4

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