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Stuffed Zucchini(Mahshi Kusa)




Source of Recipe


The Toronto Star


List of Ingredients




16 small zucchini, each about 6 inches long

1 lb (450 g) ground lamb or beef

1 cup rice, rinsed

1/4 cup butter, melted

1 large onion, finely chopped

4 cloves garlic, crushed

1/4 cup finely chopped parsley

2 tbsp finely chopped cilantro leaves

1 tsp each: salt, pepper, dried oregano

1/2 tsp allspice

1/4 tsp cayenne

2 cups tomato juice

1 tsp nutmeg

1/2 tsp salt

Recipe



Cut off stem ends of zucchini and reserve; core zucchini. Set aside.

In large bowl, stir together meat, rice, butter, onion, garlic, parsley, cilantro, salt, pepper, oregano, allspice and cayenne. Stuff into zucchinis, then plug with inverted stem ends.

Arrange tightly in large saucepan, then place inverted heatproof plate on top.

In small bowl, stir together tomato juice, nutmeg and salt. Pour over top. Add enough water to barely cover plate. Bring to boil over high heat. Reduce heat to medium; cover. Cook 1 hour.

Makes 8 servings.