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/
- Core the marrow, and save the insides of the squash for later use.
- 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.
- Brown the meat. Once browned, add 2 tbsp of tomato paste, parsley and water.
- Bring the sauce to a rapid simmer, then remove from heat and place into a large bowl.
- 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.
- 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.
- Once the squash has absorbed the spices and lightly browned, add 1/2 cup of tomato sauce and parsley. Set aside.
- Once the rice mixture has cooled, begin to stuff the squash. You will have leftover rice mixture.
- Add the squash in one layer or so at the bottom of a pot.
- Add the leftover rice mixture on top of the squash.
- Pour the sauce made with the inside of squash on top.
- Now add the chicken broth, lemon juice and olive oil. Add another pinch of salt.
- 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.
- Flip the pot over into a serving dish. Serve and enjoy!