This family dish popular in the Middle East prepares koussa with a variety of small zucchini swollen. Never having found, I use small zucchini I choose carefully to be able to garnish up to this delicious farce. Absolutely
of season and full of oriental flavors this dish fragrant home for cooking.
No worries about cooking the rice, cooked perfectly mixed with the stuffing.
Koussa Mahshi
12 zucchini koussa 150 g or at least part
4 tablespoons plain yogurt
For the filling 250 g of lamb or beef lean
chopped 125 g long grain rice
3 / 4 teaspoon allspice ground
3 / 4 teaspoon cinnamon ground
3 / 4 teaspoon black pepper freshly
ground 1 tablespoon of olive oil virgin
For the sauce 15 g butter
1 tablespoon of olive oil
1 onion finely chopped
2 cloves minced garlic
1 / 2 teaspoon dried
mint 400 g canned tomatoes, crushed 2 tbsp
tomato paste
40 cl of water
1 / 4 teaspoon cinnamon
ground 1 / 4 teaspoon allspice ground
Take the zucchini pulp without splitting the Spoon Chop it. Book-to three-fourths of the sauce.
Prepare the sauce.
Melt butter with oil in a pan and sweat the onion until translucent and tender.
Add garlic and mint. Cook 2 minutes. Add the flesh of zucchini, tomatoes with juice, tomato paste, water and spices. Season and mix well.
Prepare the stuffing.
Put in a bowl all the ingredients and the remaining zucchini flesh. Mix with a spatula. Divide into 12 portions and stuff zucchini
Stuff the zucchini and dip in sauce. Bring to a boil. Reduce heat, cover and simmer 40 to 45 minutes. After 35 minutes, remove the lid and raise the heat so the sauce is reduced by a quarter.
Serve the stuffed zucchini in soup bowls, top with sauce and overcome each with a spoonful of yogurt. Bon appetite
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