Pairs well with Deconstructed Kusa Mashi (Stuffed Marrow)
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Deconstructed Kusa Mashi (Stuffed Marrow)
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A simplified and deconstructed version of the traditional Middle Eastern stuffed marrow dish, Kusa Mashi, featuring browned minced meat, seasoned rice, and a flavorful stew with courgettes, finished with garlic and dried mint. Served best with yogurt.
00:20:00 total
Serves 4
medium
Main Various
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Ingredients
- minced meat - watch the video to see (beef or lamb, fried in vegetable oil)
- vegetable oil - watch the video to see (used generously for frying meat and vegetables)
- rice - 3 cups (soaked in hot boiling water for 30 min to 3 hours)
- water - 3 cups (for cooking rice, equal to rice volume)
- seven Arabic spices mix - watch the video to see (includes cumin, black pepper, white pepper, allspice, cinnamon, cardamom, and mastic)
- safflower (poor man's saffron) - watch the video to see (adds woody taste and color)
- courgettes (zucchini) - watch the video to see (fried and browned)
- salt - watch the video to see (added to taste)
- strained tomato - watch the video to see (not tomato paste, used in stew)
- tamarind - watch the video to see (adds sourness to stew)
- garlic - watch the video to see (added at the end for flavor without bloating)
- dried mint - watch the video to see (added at the end for aroma and flavor)
- yogurt - to serve (served as a cooling accompaniment)
Instructions
- Brown the minced meat: Heat vegetable oil generously in a pan and fry the minced meat (beef or lamb) until browned, about 5 minutes.
- Prepare the rice: Soak the rice in hot boiling water for 30 minutes to 3 hours to remove starch and speed cooking. Add the soaked rice to the pan with the browned meat.
- Season the rice and meat: Add the seven Arabic spices mix and safflower to the rice and meat mixture. Do not season the meat before browning.
- Cook the rice: Add an equal amount of water to rice (e.g., 3 cups water for 3 cups rice). Bring to a boil, then cover and reduce heat to low. Cook like normal rice until done.
- Prepare the courgette stew: In another pan, heat vegetable oil and fry the courgettes until browned.
- Make the stew sauce: Add salt, more Arabic spice mix, strained tomato (not paste), and tamarind to the fried courgettes. Bring to a boil, then cover and simmer.
- Add finishing touches: Add garlic and dried mint to the stew at the end of cooking to preserve flavor and reduce bloating effects.
- Serve: Serve the deconstructed kusa mashi with yogurt on the side to cool and complement the flavors.
