Koussa mahshi

Method

1. Trim off the zucchini at the narrow end. With a melon baller, apple corer or a long, thin knife, carefully hollow out the insides of each zucchini. The idea is to have as thin a shell as possible, but without piercing the skin. Reserve the pulp for the sauce.
2. To make the stuffing, use wet hands to mix the lamb, rice, spices, salt, extra-virgin olive oil and water. Divide the mixture into eight portions and loosely stuff each zucchini about three-quarters full, which leaves space for expansion during cooking.
3. To make the sauce, melt the butter with the oil and gently sauté the onion for about 5 minutes, until it is soft and translucent. Then add the garlic and mint. Cook for a few more minutes, then add the roughly chopped zucchini pulp, followed by the tomatoes, tomato paste and water. Season with salt, pepper and cinnamon. Stir well.
4. Place the zucchini in the sauce and bring to the boil. Then cover and simmer over a low heat for 40–45 minutes. About 10 minutes before the end of the cooking time, remove the lid and increase the heat to reduce the sauce by a quarter.