Stuffed vegetables and leaf rolls
Mahshi kousa, a Cairo home-cooking favorite that takes patience, is made by stuffing hollowed zucchini with a filling of leftover cooked rice and simmering them gently in tomato sauce. It is a delicious way to use rice left in the refrigerator.
Cut off one end of each zucchini and use a zucchini corer to hollow it out, leaving about ½ cm of flesh around the skin.
Mix the leftover rice with the chopped tomato, onion, parsley, mint, olive oil, salt, and black pepper.
Fill the zucchini with the rice mixture, leaving each one about two-thirds full.
Mix the tomato paste with the water and pour it into a wide pot. Arrange the zucchini in the pot, cover, and simmer over low heat for 90 minutes.
Remove the pot from the heat and let the zucchini rest for 10 minutes. Serve hot.
Fill the zucchini only two-thirds full. The rice will expand as it cooks, and overfilling can split the zucchini.
Kabakları tam doluluğa kadar doldurdum, tarifteki üçte iki uyarısını okumadan geçmişim. Pirinç pişerken şişince altı kabaktan üçünün kabuğu çatladı ve harç suyun içine dağılıp sos bulanıklaştı.
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