Kousa Mahsi with Rice and Lamb in a Tomato Sauce

This dish is going back to basics...."Old school style!"  A dear friend of mine has been craving and asking for this delicious dish!.....without further Ado, KOUSA MAHSHI ( stuffed marrows/zucchini).....This is for you...Brad! Enjoy!

INGREDIENTS NEEDED:

15 medium size Kousa (marrow squash)
1 LB. ground Lamb
2 cups Long grain rice or Basmati Rice (my preference)
4 cups water
1/2 cup tomato paste
1 cup Chicken broth
2 TB. salt
1 TB. black pepper
1/2 ts cumin
1/2 ts allspice
1/2 ts Accent
4 cloves crushed garlic
1/2 cup dried crushed mint
1 cup Extra virgin olive oil

FOR THE TOMATO SAUCE:

Add 4 cups water
1/2 cup tomato paste
1/4 cup E.V.O.O
1TB salt
2 TB black pepper
1/2 ts Accent
1/2 ts cumin
1/2 ts allspice
1 cup chicken broth
1 bay leaves

Mix all the ingredients in a pot on HIGH heat and bring to a boil. Then, let simmer for 30 minutes uncovered.

FOR THE KOUSA (marrow squash)
Scrub marrows well. Hollow/crave the marrows/Kousa out from one end (small end) with apple corer or small spoon. Soak the rice in water for 20 mins. Mix the rice, lamb and seasonings together. Stuff squash three-quarters full (rice will expand;over stuffing will result in thee Explosion of the Kousa). Lay several meat bones on bottom of a large pot. Arrange stuffed marrows in layers over bones. Pour the finished Tomato sauce over the Pot with Kousa. Cover the pot and simmer for an hour, or until squash is tender. Uncover and simmer to thicken sauce.


Place a saute pan with 1/4 cup of E.V.O.O on HIGH heat. Once the oil is hot flash fry 3-4 crushed cloves of garlic.Quickly pour over the top of the Kousa with 1/2 cup dried crushed mint. Allow to simmer a few minutes more.

Once the Kousa/marrows are tender serve in a Plate top with the Tomato Sauce!
Enjoy!