Ingredients:

- 1 1/2 mini zucchini(3lb), about 12 small one

- 4 tablespoons vegetable oil 

Stuffing:

- 300g ground beef

- 1 cup chopped parsley 

- 1 tablespoon 7 spices (Arabic spices)

- 1 tablespoon salt

Cooking liquid:

- 1/4 cup pomegranate molasses 

- 1/4 cup tomato paste 

- 1 teaspoon 7 spices 

- 1 teaspoon salt

- add eater to cover the courgette in the cooking pot

Rice:

- 1 Tablespoon butter (or vegetable oil)

- 1 cup rice

- 2 cups water 

- 1 teaspoon salt 

Garlic yogurt:

- 3 garlic cloves 

- 2 cups yogurt 

- 1 teaspoon salt

- 1/2 cup water

Directions:

For the Mehshi:

- Carve the zucchini (save the insides to do Ejjeh), with a special tool that you can find in Arabic grocery store or order it online.

- Mix the stuffing ingredients well.

- Stuff the carved zucchini with the stuffing mix, pushing down gently with the pinking finger. fill the zucchini to the top.

- Place the zucchini on an oven sheet, brush it with vegetable oil to cover.

- Put it in preheated oven on 350 for 35-40 minutes. Then on broil for 5 minutes (keep close eye on the zucchini in this stage to avoid burning them).

- Transfer the zucchini to a cooking pot, in a small bowl mix the cooking liquid. Add it to the pot, then add water to cover the zucchini.

- Bring it to a boil, lower the heat. Let it simmer for 30 mins.

Rice:

- Wash and rinse the rice.

- In a pot, melt the butter then sauté the rice for few minutes.

- Add the water and salt, bring to a boil. 

- Lower the heat, cover and let it simmer for 20 mins. Check for doneness.

Garlic yogurt:

In a medium bowl, add the smashed garlic, mix it with yogurt, salt and water

Plating:

Layers in order: rice, mehshi, yogurt.

Garnish it with parsley.

Serve it with:

- Bell pepper, or hot long pepper 

- Radishes