Kousa Mahshi (Stuffed Marrows)

Name: Kousa Mahshi (Stuffed Marrows)
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 kg medium sized baby marrow; 0.25 cup olive oil; 1 tsp ground allspice; 1 tbsp salt; 2 tbsp tomato paste; 500 g tomatoes; 1 garlic clove; 2 cup vegetable stock; 100 g onions; 100 g tomatoes; 1 bunch fresh parsley; 0.667 cup uncooked basmati rice; salt and pepper

Gently simmered sized marrow, tomatoes and basmati rice, warmed with allspice and clove, an Egyptian dish.

1 hr 45 min · Serves 4 · Medium

Method

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Time: Prep 45 min · Cook 60 min · 105 min total
Difficulty: medium

1
Hollow from one end of the marrows with an apple corer or a small spoon leaving about 1/4 inch thick shell all around.
2
Wash them thoroughly and dry. To make the stuffing, mix the ingredients for the stuffing in a bowl, add a little oil, 1/2 tsp allspice and season with salt and pepper.
3
Stuff the marrows upto three-quarters full (do not fill to the brim as the mixture will expand when cooking and leak out).
4
In a large casserole or saucepan, first oil the base, then place the sliced tomatoes at the bottom of the pot.
5
Sprinkle crushed garlic on top and then layer the stuffed marrows. Season with remaining half of the spices and oil.
6
Mix the tomato paste with the vegetable stock and pour into the pot to cover the stuffed marrows.
7
Cover the marrows with a plate or something similar to hold them down lightly to keep them in place while cooking so the stuffing doesn't run out.
8
Put the pot to cook on high heat and bring it to a boil. When it comes to boil, lower the heat and simmer gently for 1 hour.
60 min
9
Uncover and simmer to thicken sauce, if needed. Serve hot.