KUSA MIHSHI

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KUSA MIHSHI

Yield 4

Prep time

30 Min

Cook time

15 Min

Total time

45 Min

Ingredients

Stuffed kusa:

• 16 small middle-eastern zucchini or extra small regular zucchini
• 1.5 cups medium grain rice, thoroughly washed
• 12 oz 85/15 ground beef
• 1 tsp cumin
• 1 tsp allspice
• 2 tsp minced garlic
• 1 tsp safflower or paprika
• Salt and pepper to taste
• 1/4 cup vegetable or olive oil
• 2 Tbsp water

Cooking liquid:

• 1/4 cup tomato paste
• Juice of 2 lemons
• 7-8 cloves of garlic
• 1 Tbsp dried mint

Instructions

1. Wash the zucchini and using a mankara tool (long spade like kitchen tool for carving out kusa squash) or a pointed end vegetable peeler or knife, hollow out each squash so there is a cavity inside and the tops have a small opening.
2. In a medium bowl combine the rice, beef, cumin, allspice, minced garlic, safflower, salt and pepper, oil and water. Mix thoroughly to combine.
3. Carefully stuff each squash with the meat mixture filling them to ¾ of the way full.
4. In a large pot combine 2 quarts of water with the tomato paste, lemon juice, garlic cloves and dried mint to a boil then submerge the stuffed squash into the cooking liquid. Simmer for 10-15 minutes and serve.

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