Mahshi Kousa

Name: Mahshi Kousa
Yield: serves 6-8
Ingredients: 2 pounds small or medium-sized zucchini; Meat-and-rice filling (without the onions) (page 306); 1 or 2 tomatoes, sliced; 2 tablespoons tomato paste; Juice of 1 1/2 lemons; 2–4 cloves garlic; Salt; 1 teaspoon crushed dried mint

December 9, 2011

Stuffed zucchini was one of our everyday dishes in Cairo. When my parents settled in London, my mother searched for a long time for a proper zucchini corer but in the end settled for an apple corer to do the job. In the past it was customary to fry the zucchini in butter until lightly colored before stewing, but it is usual now to omit this step. The most common filling is the meat-and-rice one called hashwa (page 306).

Recipe notes

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