Stuffed Courgettes (Coussa Mehshi)

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Growing up Coussa Mehshi (stuffed courgettes) was one of my favourite dishes. I have not eaten it in ages though because it requires the special Arabic courgettes (the short pale green ones) which are only available in specialist shops here. The other day I wondered what it would be like to make this dish with ordinary courgettes from the supermarket. It turned out to be rather tasty. Not the real thing of course, but a close second. It takes a bit of effort but not too much to make. Here’s the recipe (makes enough for 4 people).

Ingredients:

  • 4 courgettes
  • 250g lamb mince
  • 1 cup pudding or other short grain rice
  • 2 tins of peeled plum tomatoes (or a bottle of passata)
  • 2 garlic cloves
  • 1/2 tsp tamarind concentrate
  • 2 tsp baharat spice mix (or make your own by combining cumin, coriander, allspice, black pepper & cinnamon)
  • 1/2 tsp dried mint

Method:

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First wash the courgettes, slice of the stalk and trim off ever so slightly the coarse bit at the bottom. Slice the courgettes in two and then hollow out the inside from one end using an apple corer. Don’t throw away the inside bits, these can be used to make a courgette cake or fried courgette patties.

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Once done hollowing out the courgettes, set them aside and make the stuffing. Place the rice in a bowl and wash it a few times in water then drain. It’s alright if there is a bit of residual water left in the bowl – this will assist the rice to cook. Now add the mince meat, a teaspoon of salt and the spices. Mix it all up with your hands until everything is combined.

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Stuff the courgettes with this meat mixture but make sure you leave a centimetre gap a the top to allow for the expansion of the stuffing during cooking.

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Pour the passata into a large saucepan (or if you are using tinned tomato, whizz it up in the processor first ). Add the crushed garlic cloves, the tamarind paste and salt and pepper to taste. Bring the tomato to a simmer then drop in the stuffed courgettes. Make sure the courgettes are well submerged in the tomato sauce. Add a bit of water to it if necessary.

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Cover and simmer gently for approximately 40 minutes, until the stuffing is cooked. You can test this by taking out a piece and slicing it in half on a plate. If the rice still looks a bit al dente, you may wish to cook for a bit longer. When the courgettes are cooked sprinkle the dried mint on top and mix it into the sauce gently. To serve, place two halves of a courgette on a plate and pour a generous amount of tomato sauce on top.

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