Kousa Mahshi

🔥 Prep

• Wash the 6 pcs zucchini, trim ends, and hollow each out leaving about 0.5 cm thick walls; reserve the scooped flesh if desired.
• Peel and finely mince the 3 pcs garlic.
• Rinse 1 cup rice under cold water until clear, then soak in water for 10 minutes, drain.
• In a bowl combine the drained rice, 200 g ground lamb, minced garlic, 1 tsp chopped fresh mint, and season with salt and pepper; mix until uniform.
• In a separate bowl whisk together 2 cup tomato sauce with 1 cup water (or broth) for the cooking liquid.

🔥 Cook

• 1. (Optional) Blanch the hollowed zucchini in boiling salted water for 2 minutes, then drain and set aside.
• 2. Stuff each zucchini with the rice‑lamb mixture, filling about ¾ full; arrange them upright in a large, deep skillet or pot.
• 3. Pour the tomato sauce mixture over the stuffed zucchini so they are mostly submerged; bring to a gentle boil over medium‑high heat.
• 4. Reduce heat to low, cover, and simmer for 30‑35 minutes until the rice is tender and liquid absorbed.
• 5. About 5 minutes before finished, sprinkle an extra pinch of mint over the top for fresh aroma.
• 6. Remove from heat, keep covered, and let rest for 5 minutes before serving.

🔥 Serve

• Transfer the stuffed zucchini to a serving platter, spooning the surrounding tomato sauce over each piece.
• Garnish with fresh mint leaves and a drizzle of extra virgin olive oil if desired.
• Serve warm with Lebanese flatbread (pita) or a simple cucumber‑yogurt salad (tabbouleh or fattoush) and lemon wedges.