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Kusa Mishi (Stuffed Zucchini)

Kusa Mishi (Stuffed Zucchini) Categories: Viviano Family Recipes|Import|Lebanese
Nb persons: 0
Preparation time:
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Source: Aunt Alice Viviano

    3 pounds  zucchini, up to 6 inches in length
    1 cup  uncooked rice
    1 small  onion, chopped, (optional)
    1 pound  lamb shoulder, ground
    1/8 teaspoon  cinnamon
    1 tablespoon  salt
      pepper to taste
    3 large  tomatoes, (or more), peeled and diced

Core zucchini, leaving ½-inch walls—be careful not to pierce shell. Rinse in cold water and drain. Sauté onions in butter (if used) in a large pan. Place rinsed, drained rice in a bowl. Add meat and seasonings; mix well. Then add half of diced tomatoes to meat and mix. Stuff the zucchini three quarters full or within an inch of the end (for rice expansion). Arrange zucchini over sautéed onions (if used) and pour the rest of the tomatoes on top. Barely cover with water and 2 teaspoons of additional salt.

Cover and cook on medium fire for about 35 minutes or until the rice is done. Gently remove zucchini to serving platter. Serve liquid in pitcher to be poured over zucchini and filling, if desired.

Serve 1 to 3 zucchini per person.

*Better yet use the small squatty squash that comes out in the summer.

From Alice Viviano.

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