Kousa Mahshi (Stuffed Zucchini)

Ingredients

• •10 medium zucchini (each should be about a hand's length or longer)
• •Filling:
• •11/2 cups long grain rice
• •2 cups coarsely ground lamb or beef
• •1/4 cup melted butter or margarine
• •1 tablespoon salt
• •1/2 teaspoon black pepper
• •1 teaspoon cinnamon
• •2 teaspoons allspice
• •Sauce:
• •2 5 1/2 ounce cans tomato paste
• •1 tablespoon salt

Directions

1. 1Before starting on the zucchini, place rice in a large bowl, cover generously with boiling water and set aside. Then, start to wash each zucchini thoroughly under running water, scrubbing with a cloth to get rid any grit. Cut off the stem ends and the little circles from the opposite ends. Hollow out with a zucchini corer (found in Middle Eastern specialty shops).
2. 2To hollow zucchini, hold the zucchini in one hand. Avoid the formation of cracks in the sides of the zucchini by gripping firmly around the opening area. Insert the zucchini corer into it and pull out. Insert again and again until you form a circle of insertions. Then work the corer in a manner to pull out the loosened insides, forming a large generous cavity. Place the cored zucchini in a large bowl filled with cold water.
3. 3Drain rice and mix with all the remaining filling ingredients. Drain zucchini and fill with meat mixture until three-quarters full, tapping the bottom end lightly on a table to slightly pack the meat. Lay the zucchinis on their sides in a heavy cooking pot, barely cover with boiling water or meat stock, and add tomato paste and salt to the pot. Bring to a boil, lower heat, cover and cook for 40 minutes or until done. Taste the sauce and add more salt if you think it needs it.
4. 4When serving, slit zucchini lengthwise and spoon sauce over to exposed stuffing. If you're not serving the meal immediately, drain most of the sauce into a bowl and warm it up at mealtime. This will stop the rice from becoming mushy.