Kusa mahshi: Lebanese sweet and sour stuffed zucchini
Ingredients
- 2 kg small zucchini
- 300 g ground beef
- 1/2 glass of rice
- 3 tbsp tamarind paste
- juice of 1 lemon
- 2 tbsp sugar
- 10 dried apricots
- 10 cherry tomatoes cut in half
- 1 scant teaspoon tomato paste
- 1/2 tsp cinnamon
- 2 tsps salt
- 1 tsp pepper
- extravirgin olive oil
Instructions
- Wash the zucchini, cut them in half, and then empty them.2 kg small zucchini
- Rinse the rice in cold water, drain it, and mix it in a large bowl with ground beef, salt, pepper, cinnamon, and a teaspoon of oil.300 g ground beef, 1/2 glass of rice, 1/2 tsp cinnamon, 1 tsp pepper
- Fill the zucchini with the filling, but do not overdo it, so that the filling will not overflow.
- Put 3 tablespoons of oil on the bottom of a non-stick pan, then gently place the courgettes and dried apricots in it.extravirgin olive oil, 10 dried apricots
- Brown the courgettes for a few minutes over medium heat, then add sugar, tamarind, lemon juice, cherry tomatoes, tomato paste, and salt.3 tbsp tamarind paste, juice of 1 lemon, 2 tbsp sugar, 10 cherry tomatoes, 1 scant teaspoon tomato paste, 2 tsps salt
- Cover the zucchini with plenty of water and bring to a boil. Some people at this point cover the zucchini with a dish, but unless your pot is disproportionately large the zucchini should stay in place, close to each other. When the water boils, lower the heat and let the zucchini cook for an hour and a half, until the sauce has thickened.
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