Koosa Mashi - Marrows stuffed with beef/lamb and rice

Koosa Mashi - Marrows stuffed with beef/lamb and rice

This is a recipe I have tried twice and came out well both times. My husband and I love Arabic dishes and it felt good to have an Egyptian dish under my cooking belt. ;)You can make a vegetarian version by omitting the meat. You can also use the same recipe for stuffing bell peppers, vine leaves etc. Original recipe is from Mideats.com. I suggest you visit their website for more tips and photos - http://mideats.com/koosa-mahshi-stuffed-organic-marrow-with-beef-and-rice/

Koosa Mashi - Marrows stuffed with beef/lamb and riceThis is a recipe I have tried twice and came out well both times. My husband and I love Arabic dishes and it felt good to have an Egyptian dish under my cooking belt. ;)You can make a vegetarian version by omitting the meat. You can also use the same recipe for stuffing bell peppers, vine leaves etc...

Summary

5250
  • CourseEntrée
  • CuisineEgyptian
  • Yield3 servings 3 serving
  • Cooking Time45 minutesPT0H45M
  • Total Time45 minutesPT0H45M

Ingredients

Cored marrows or small zucchini
10
Onion diced
1
Minced beef or lamb
150 Grams
Curry powder
1 Teaspoon
Tomato paste
2 Tablespoons
Water
1/4 Cup
Chopped parsley
1 Tablespoon
Short grain rice
1 Cup
Olive oil
1 Tablespoon
Inside of squash (approx)
1/2 Cup
Tomato sauce
1/2 Cup
Chopped parsley
1 Tablespoon
Chicken broth
2 Cups
Freshly squeezed lemon Lactone
1/4 Cup
Olive oil
1/4 Cup
Salt

Steps

  1. Core the marrow, and save the insides of the squash for later use.
  2. In a large saucepan, heat 1 tbsp of olive oil. Saute the onions. Once translucent, add the ground beef, pinch of salt, and 1 tsp of curry powder.
  3. Brown the meat. Once browned, add 2 tbsp of tomato paste, parsley and water.
  4. Bring the sauce to a rapid simmer, then remove from heat and place into a large bowl.
  5. Add to the bowl the 1 cup of uncooked short grain rice. Mix together with the sauce using a spoon. Set aside until it cools down.
  6. In the same saucepan, heat 1 tbsp of olive oil. Add the insides of the squash, 1 tsp of curry powder, a pinch of salt and saute.
  7. Once the squash has absorbed the spices and lightly browned, add 1/2 cup of tomato sauce and parsley. Set aside.
  8. Once the rice mixture has cooled, begin to stuff the squash. You will have leftover rice mixture.
  9. Add the squash in one layer or so at the bottom of a pot.
  10. Add the leftover rice mixture on top of the squash.
  11. Pour the sauce made with the inside of squash on top.
  12. Now add the chicken broth, lemon juice and olive oil. Add another pinch of salt.
  13. Bring to a rapid simmer over high heat, then reduce heat and cook covered for approximately 40 minutes, or until all of the liquid has been absorbed.
  14. Flip the pot over into a serving dish. Serve and enjoy!