Kousa Mahshi (Stuffed Marrows) - cooking recipe

Ingredients

1 kg medium sized baby marrow or 1 kg courgette
1/4 cup olive oil
1 teaspoon ground allspice
1 tablespoon salt
2 tablespoons tomato paste
500 g tomatoes, sliced
1 garlic clove, crushed
2 cups vegetable stock
For the stuffing
100 g onions, finely chopped
100 g tomatoes, finely chopped
1 bunch fresh parsley, finely chopped
2/3 cup uncooked basmati rice, washed and drained
salt and pepper

Preparation

Hollow from one end of the marrows with an apple corer or a small spoon leaving about 1/4 inch thick shell all around.
Wash them thoroughly and dry.
To make the stuffing, mix the ingredients for the stuffing in a bowl, add a little oil, 1/2 tsp allspice and season with salt and pepper.
Stuff the marrows upto three-quarters full (do not fill to the brim as the mixture will expand when cooking and leak out).
In a large casserole or saucepan, first oil the base, then place the sliced tomatoes at the bottom of the pot.
Sprinkle crushed garlic on top and then layer the stuffed marrows.
Season with remaining half of the spices and oil.
Mix the tomato paste with the vegetable stock and pour into the pot to cover the stuffed marrows.
Cover the marrows with a plate or something similar to hold them down lightly to keep them in place while cooking so the stuffing doesn't run out.
Put the pot to cook on high heat and bring it to a boil.
When it comes to boil, lower the heat and simmer gently for 1 hour.
Uncover and simmer to thicken sauce, if needed.
Serve hot.