Kousa Mahshi (stuffed Squash With Tomato Sauce)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Arab	Arab states, Middle east, Stuffing, Time/life, Vegetable	6	Servings

INGREDIENTS

		SAUCE
7		Tomato, fresh ripe peeled
		seeded and finely chopped
		or 2.5 cups chopped
		drained canned tomatoes
1	c	Onion, finely chopped
2 1/2	c	Water
1	t	Salt
		Black pepper, freshly ground
		SQUASH
6		Zucchini, or other summer
		squash each about 7 to 8
		inches long
2	t	Salt
2	t	Mint, fresh finely cut or
		1 ts dried mint
		STUFFING
1	lb	Lamb, lean ground
2/3	c	White rice, long/medium
		grain rice uncooked
		thoroughly washed & drained
1	t	Salt
1/4	t	Ground nutmeg, prefer fresh
		grated
1/2	t	Ground allspice
		Black pepper, freshly grated

INSTRUCTIONS

Sauce: To make the sauce, combine the tomatoes, onions, 2 Â½ cups of
water, 1 teaspoon salt and a few grindings of pepper in a heavy
casserole large enough to hold the squash in 1 or 2 layers.  Stirring
frequently, bring to a boil over high heat, reduce the heat to low,
cover and simmer for 20 minutes.  Set aside.  Squash: Meanwhile, scrub
the zucchini under cold running water.  Pat  them dry with paper towels
and, with a small, sharp knife, cut about  1 inch off the stem ends.
Carefully tunnel out the center of each  squash leaving an Â½ inch
thick shell all around.  The best utensil  for this is the Syrian
Munara, or squash corer, but you can use an  apple corer almost as
effectively.  As the squash are cored, drop  them into a large bowl
containing 2 quarts of water, 2 teaspoons of  salt and the mint. Let
the squash soak for 5 or 10 minutes.  Stuffing: To make the stuffing,
combine the lamb, rice, 1 teaspoon  salt, nutmeg, allspice and a few
grindings of pepper.  Knead  vigorously with both hands, then beat with
a wooden spoon until the  mixture is smooth and fluffy. Spoon the
stuffing into the squash,  tapping the bottom end lightly on the table
to shake the stuffing  down, then filling the squash to their tops.
Place the squash in the  tomato sauce, laying them flat. Bring to a
boil over high heat,  reduce the heat to low, cover tightly and simmer
for 30 minutes, or  until the squash show only the slightest resistance
when pierced with  the point of a small, sharp knife.  Do not overcook.
To serve,  carefully transfer the squash to a heated platter or
individual  serving dishes and spoon the sauce over them. Source: Time
Life  Series: Middle Eastern Cooking  "crica  69"  MMed by:
earl.cravens@salata.com Posted to recipelu-digest by GramWag
<GramWag@aol.com> on Mar 18, 1998

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