MIHSHEE KOOSA (STUFFED ZUCCHINI)

 

THE STOCK

4 tablespoons butter

2 lbs stewing meat, cubed

1 onion, chopped

1 cup boiling water

salt to taste

pepper to taste

 

THE ZUCCHINI AND ITS STUFFING

1 lb ground beef or lamb

1/3 cup chopped parsley

1 onion, diced

cup rice

1 egg, beaten

salt to taste

pepper to taste

teaspoon cinnamon

2 lbs green zucchini, preferably slender and 6 - 8 inches long

 

THE SAUCE

cup parsley, chopped

1 egg, raw

juice of 1 lemon

 

In a saucepan, melt the butter; then fry the meat with the onion until they begin to turn brown. Add the remaining ingredients, bring to a boil, then let simmer over low heat for 40 minutes. Set aside.

Make the stuffing by combining all ingredients except the zucchini. Cut stem ends off zucchini; then cut into halves crosswise. Core each piece, leaving one end solid; then fill with stuffing mixture and set aside.

Place the zucchini in a pot of stock vertically with the open ends upward. Bring to a boil; then let simmer over medium heat for about 10 minutes. Lower the heat and allow to simmer for about 30 minutes or until cooked. Do not let the pot boil dry; add more water if needed.

Mix all the ingredients into a sauce; then pour over the cooked zucchini. Let simmer about 10 minutes over a very low heat; then serve piping hot.

 

Serves 4 to 6.

 

country : Algeria

course : meat dish

 

source : From the Lands of Figs and Olives : Over 300 delicious and unusual recipes from the Middle East and North Africa / Habeeb Salloum and James Peters