Mahshi kousa bil laban (stuffed courgette in yoghurt sauce)

A Lebanese and Syrian family dish: pale courgette stuffed with rice and minced meat, cooked in a warm, garlicky-minty yoghurt sauce. The scooped-out courgette flesh becomes an omelette or side the next day.

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Method

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1. Cut off the stem ends of the courgettes, and carefully hollow them out with a long, thin spoon or apple corer, leaving a 0.5 cm wall.
2. Mix the minced meat with the rice, melted butter, baharat, salt and pepper.
3. Fill the courgettes two-thirds full (the rice will expand).
4. Arrange them side by side in a pot, pour in enough salted water to just cover, weigh down with a plate, and cook covered over low heat for 35-40 minutes. ⏱ Timer: 35 min
5. Mix the yoghurt smooth with the egg white and cornflour, then bring to the boil in another pot over medium heat, stirring constantly in one direction.
6. Add the cooked courgettes with 100-200 ml of their cooking liquid to the yoghurt, and cook over low heat for 10 minutes. ⏱ Timer: 10 min
7. Fry the garlic and mint in the butter for 1 minute, stir into the sauce, and serve hot. ⏱ Timer: 1 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Don't throw away the scooped-out courgette flesh: fried with onion and egg, it's a great breakfast.
• Can also be cooked in a tomato sauce (mahshi kousa bi banadoura).

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