Foolproof Kousa Mahshi (Beef Stuffed Zucchini)

Ingredients

• 2 kilograms small grey squash (*See notes on leftover filling)
• 2 tablespoons olive oil
• 1½ cups short grain rice (washed until water runs clear and drained)
• 300 grams medium ground beef (or "regular" with 80/20 lean to fat content)
• ½ teaspoon black pepper
• 2 teaspoons seven spice
• 1 teaspoon cinnamon
• 1½ teaspoons salt
• 3 tablespoons ghee or olive oil (melted)
• 6 garlic cloves (crushed)
• ⅓ cup tomato paste
• 1 cup passata (tomato sauce)
• 1 teaspoon paprika
• 2 teaspoons salt
• 2 bay leaves
• ½ cup lemon juice
• plain yogurt
• dried mint

Steps

1. 1

   First wash the squash and cut the tops off. Using an apple corer or a specific squash corer (see blog post for photos of the tools I used and step by step photos of coring), scrape out the insides of the squash, being very careful not to break them. I typically use an apple corer to mark the inside, then use the traditional corer to gently scrape out the flesh. You can also use a thin small knife if you don't have an apple corer. Set the cored zucchini aside.

2. 2

   In a medium bowl, add the washed and drained rice, ground beef, black pepper, seven spice, cinnamon, salt and melted ghee or olive oil. With your hands, mix everything really well, working the rice into the meat until a cohesive filling is formed.

3. 3

   Take a bit of the stuffing and gently fill each zucchini, making sure not to use your finger to push the filling down. Simply tap the bottom of the zucchini on your palm so the filling can naturally shift down with gravity. Fill each zucchini only 3/4 of the way through to allow the rice room to expand. The rice should have enough space to cook and fluff. Set aside on a tray.

4. 4

   In a large pot, heat the olive oil over medium heat. Add in the garlic and cook until fragrant, about 1 minute. Add in the tomato paste and continue to cook for 2 minutes while stirring. Pour in the passata along with the paprika and salt. Stir well.

5. 5

   Stack the stuffed squash in a radial pattern into the pot over the tomato mixture. Place a small plate upside down over the zucchini to help keep them in place. Pour boiling water over the plate, enough to reach the top-most layer of zucchini in the pot.

6. 6

   Add the bay leaves and bring to a boil on medium heat, then lower the heat to medium low. Cover the pot with a lid and cook until the kousa is tender and the sauce has thickened. This should take 45 minutes to an hour, but start checking the zucchini at the 30 minute mark. In the last 15 minutes remove the lid and plate, add the lemon juice and let the kousa simmer for for another 10-15 minutes.

7. 7

   Serve with dried mint and a side of plain yogurt.