Kousa Mahshi (Stuffed Marrows)

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READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Hollow from one end of the marrows with an apple corer or a small spoon leaving about 1/4 inch thick shell all around.
  • 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.
  • Stuff the marrows upto three-quarters full (do not fill to the brim as the mixture will expand when cooking and leak out).
  • In a large casserole or saucepan, first oil the base, then place the sliced tomatoes at the bottom of the pot.
  • Sprinkle crushed garlic on top and then layer the stuffed marrows.
  • Season with remaining half of the spices and oil.
  • Mix the tomato paste with the vegetable stock and pour into the pot to cover the stuffed marrows.
  • 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.
  • 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.
  • Uncover and simmer to thicken sauce, if needed.
  • Serve hot.
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