Kousa mihshi bi bandoura

Kousa mihshi bi bandoura

Stuffed zucchini with tomato sauce

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Kousa mihshi bi laban, see recipe for ingredients and method
see method for extra ingredients

Method

  1. Prepare and stuff the zucchini as directed in the kousa mihshi bi laban recipe, using the same stuffing mixture. Set aside.
  2. To make the tomato sauce, heat 60 g samneh or oil in a frying pan and gently fry 1 large chopped onion until translucent. Add 2 finely chopped garlic cloves and cook for a few seconds. Stir in 250 g chopped peeled tomatoes, 60 g tomato paste (concentrated purée), 250 ml water and ¹/8 teaspoon cinnamon. Season with salt and pepper and bring to the boil.
  3. Pour one-quarter of the sauce into a heavy-based saucepan. Arrange the filled zucchini in layers in the pan, spooning the remaining sauce over each layer. Cover and simmer gently for 1¼ hours. Serve hot or warm, with the sauce.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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