A delicious version, to be served hot with plain rice or with roz bil shaghria (rice with vermicelli, page 340).

　　

Ingredients

　　

Step 1

Prepare stuffed zucchini as in the preceding recipe for mahshi kousa, using the meat-and-rice filling. Arrange them in a saucepan, and only just cover with water. Bring to the boil and simmer gently, covered, for about 30 minutes, until the water is absorbed and the zucchini are nearly done, adding a little more water if necessary.

　　

Step 2

Stabilize about 1 quart yogurt for cooking (page 113) so that it does not curdle.

　　

Step 3

Crush 3 garlic cloves with a little salt. Add about 1 teaspoon crushed dried mint, and mix well. Fry this mixture in 1 tablespoon butter for moments only, until it begins to color, and stir into the yogurt. Pour this over the zucchini and simmer, covered, for about 20 minutes longer.

　　

Step 4

Serve hot.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf