Kuse Mechschi
Hashu (Meat Filling)
1 lb. ground beef
⅓ cup rice washed
1 teaspoon allspice
½ teaspoon cinnamon
salt to taste
1-2 teaspoons oil
⅓ cup water
Mix ingredients together and set aside
Kuse Mechshi (Stuffed Zucchini)
8 medium zucchini halved and cored
1 lb. Hashu
2 tablespoons avocado or vegetable oil
10-15 dried apricots
1 teaspoon kosher salt
3 tablespoons freshly juiced lemons
3 tablespoons tamarind
1 tablespoon sugar
1 cup water
Stuff the Hashu into the cored zucchinni. The Hashu should not be cooked as it will cook within the zucchini while in the saucepan.
Pour the avocado (or vegetable oil) into a medium saucepan. Begin layering the stuffed squash around the bottom of the pan. Place some apricots on top of the zucchini and layer with additional stuffed zucchini with remaining apricots on top. Sprinkle with kosher salt. Heat saucepan over medium heat until they begin to release their juices, about 7-8 minutes.
In a separate bowl, mix together lemon juice, tamarind, and sugar to create a sauce. Pour this sauce over the stuffed zucchini and apricots. Place a heat-proof plate over the zucchini to act as a weight to keep the flavors in and so the filling stays in the zucchini. Bring the liquid to a boil over medium high heat and then reduce to low and cover so the zucchini will simmer for one hour.
Preheat oven to 350 degrees Fahrenheit
After the zucchini has cooked for one hour, take the saucepan off the heat and move it to the oven to cook for an additional hour so the sauce thickens.
*This recipe can also be made in the evening so after the final heating process in the oven, the zucchini can slowly cool off in the oven, which has been turned off, overnight.