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Mahshi Kosa Stuffed Zucchini

Zucchini have a very thin fluff on which grit sticks. They should be rinsed several times or, better still, peeled very thinly. Zucchini come in different sizes. The smaller ones are mainly used for stuffing. Choose firm, green zucchini about 12 CMS long and 4 CMS in diameter. To core Zucchini, have ready on hand some kitchen salt. With a sharp knife, cut off the stem, dip Zucchini in the salt, and core, rotating gently in the palm of your hand. The salt prevents the Zucchini from breaking at the opening.  The larger Zucchini (not vegetable marrow, but those that are over 15 CMS long and about 7 CMS in diameter), are usually stewed, fried, or boiled. The best way to cook theses, especially to fry them, is to peel, slice, sprinkle with salt, and leave them in a sieve for at least 1 hour before cooking. They will thus lose most of their moisture and will not become soggy when cooked. Pat dry before using them.

This dish is not recommended to be reheated, therefore prepare it immediately before serving.

There are 4 different ways to cook Kosa Mahshiya Zucchini, Stuffed.

One: Kosa Mahshiya Zucchini, Stuffed

Ingredients

1) 1 KG small Zucchini.

2) KG beef. Savory Minced Beef (Beef marbled with fat). If unavailable add fat to meat while mincing.
To prepare the Savory minced Beef (Lahma Mu'assaga): use 2 onions, finely chopped, cooking oil, salt and pepper. Mince the beef coarsely. Brown the onion to a pale golden color, then add beef and seasoning and cook until the juice is absorbed.

3) 1 cups rice.
4) 3 cups tomato juice.
5) 2 tablespoons cooking oil.
6) Salt and pepper.

 

Procedure

1) Mince meat coarsely and mix with rice and seasoning.
2) Fill Zucchini loosely with rice mixture and arrange in pot.
3) Season tomato juice, add 2 tablespoons cooking oil, and pour over Zucchini.
4) Cook for about 30 minutes.

Two: Kosa Mahshiya Zucchini, Stuffed

Ingredients

1) 1 KG small Zucchini.
2) 1 KG Savory Minced Beef (Beef marbled with fat). If unavailable add fat to meat while mincing.
To prepare the Savory minced Beef (Lahma Mu'assaga): use 2 onions, finely chopped, cooking oil, salt and pepper. Mince the beef coarsely. Brown the onion to a pale golden color, then add beef and seasoning and cook until the juice is absorbed.

3) 2 tablespoons pine nuts (optional).
4) 3 cups yogurt.
5) 2 eggs white.
6) Salt, and pepper.

Procedure

1) Core Zucchini.
2) Add pine nuts to minced beef and stuff Zucchini loosely.
3) Place in pot, add enough water to barely cover.
4) Boil for 10 minutes.
5) Stir egg whites into yogurt and pass through wire sieve onto cooking Zucchini.
6) Adjust seasoning and cook uncovered for 15-20 minutes.

Three: Kosa Mahshiya Zucchini, Stuffed

Ingredients

1) 1 KG small Zucchini.

2) 1/2 KG Savory Minced Beef (Beef marbled with fat). If unavailable add fat to meat while mincing.
To prepare the Savory minced Beef (Lahma Mu'assaga): use 2 onions, finely chopped, cooking oil, salt and pepper. Mince the beef coarsely. Brown the onion to a pale golden color, then add beef and seasoning and cook until the juice is absorbed.

3) 2 tablespoons pine nuts (optional).
4) 3 cups meat stock.
5) 2 tablespoons cooking oil.
6) Salt and pepper, and mixed spices.

Procedure

1) Core Zucchini.
2) Rinse, pat fry very lightly.
3) Remove onto absorbent paper and cool.
4) Mix pine nuts with minced beef and stuff Zucchini loosely.
5) Arrange in pot, cover with well-seasoned stock, and cook for 10-15 minutes.

Four: Kosa Mahshiya Zucchini, Stuffed

Ingredients

1) 1 KG small Zucchini.

2) 1/2 KG Savory Minced Beef (Beef marbled with fat). If unavailable add fat to meat while mincing.
To prepare the Savory minced Beef (Lahma Mu'assaga): use 2 onions, finely chopped, cooking oil, salt and pepper. Mince the beef coarsely. Brown the onion to a pale golden color, then add beef and seasoning and cook until the juice is absorbed.

3) 2 tablespoons pine nuts (optional).
4) 2 cups meat stock.
5) 8 slices toast.
6) 14 garlic cloves.
7) Salt and pepper.

Procedure

1) Core Zucchini.
2) Mix pine nuts with minced beef and stuff Zucchini loosely.
3) Arrange in pot, add stock, adjust seasoning, and cook for 10-15 minutes.
4) Crush garlic with salt and stir into the yougurt.
5) Line the bottom of the serving dish (5-7 CMS deep) with one layer of toast.
6) Immediately before serving, bring the zucchini to a boil and pour hot juice over the toast.
7) Arrange Zucchini neatly, side by side, on toast and quickly cover with yougurt.

 

                       


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