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Mehshi Kusa

Mehshi Kusa — Squash Stuffed with Ground Meat and Rice

Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
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Servings

6 Servings

Ingredients

  • 8 medium yellow squash or zucchini cored
  • 14 dried apricots
  • 2 tablespoon vegetable oil
  • 1 teaspoon Kosher salt
  • 2 tablespoon freshly squeezed lemon juice
  • 3 tablespoon temerhindi
  • 1 tablespoon sugar optional
  • 1 pound ground beef
  • ⅓ cup short grain rice
  • 1 teaspoon allspice
  • 2 tablespoon vegetable oil
  • 1 tablespoon cinnamon
  • 1 teaspoon kosher salt
  • ¼ teaspoon white pepper

Instructions

  • Prepare the hashu. Soak rice in water left uncovered for 30 minutes and drain. Combine the meat, rice, allspice, vegetable oil, cinnamon, salt, and white pepper.
  • Loosely stuff squash with hashu.
  • Pour oil into a large saucepan. Place stuffed squash inside and layer half of the apricots on top. Place saucepan over medium heat for about 5 minutes or until the squash begins to release liquid.
  • Add remaining apricots and sprinkle with salt. Directly onto the apricot layer, add lemon juice, temerhindi, and, if desired, sugar. Then pour 1 cup of water over the top. Place a saucer on top of the squash as a weight. Bring mixture to a boil.
  • Reduce flame to low, cover, and simmer gently for 1 hour. Cook in oven to thicken and integrate flavor and caramelize.
  • Variation:Mehshi kusa with tomato-mint sauce In step 2, substitute one 6-ounce can of tomato sauce, 1 tablespoon of dried mint, 6 garlic cloves, chopped, for the apricots and temerhindi.