Coosa Mahsheh (Farced Vegetable Marrows)

Ingredients

• young fresh vegetable marrows, six inches long
• one pound and a half of fat lamb
• a pound of rice
• pepper
• salt
• the juice of three tomatoes

Method

1. 1

   Scoop out the insides of the marrows and fill with a mixture of minced lamb, rice, and seasonings.

2. 2

   Cook slowly in water with added salt and tomato juice for two hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 241. The excerpt below is the record exactly as published.

Coosa Mahsheh (Farced Vegetable Marrows) Daoud Pasha Riz Riz B'titbeeka (Meat Balls and Rice) (Meat and Rice Shape) Mishmush Matbook (Stewed Apricots) Bedowie Sheikh (Roast Lamb, Boiled Potatoes and Salad) Kibbeh Yekhnee (Roast Mince) (Stewed Meat with Cauliflower) Maah Lahem Mafroum (Macaroni with Mince) Majudra (Esau's Pottage) Stafithi Helvah Ahjeen Helloo (Grape Paste) (Sweet Pastry) Fakihat (Fruit) 604 SYRIA Shourabat Idjaj. (Chicken Soup.) Make a good stock of an old fowl, with some giblets, feet, etc., of chickens. Add all kinds of vegetables, and a good bunch of parsley; flavour with cinnamon, pepper and salt. Strain, and clear, and before serving put in some rice boiled with butter and water. Samak Muckly. (Fried Fish.) Fillet some good fish, dry well, dust in flour, and fry in oil. Serve with cut lemons. Sy-yehdeayeh. (Fish Pies.) Make a little dough as for bread, but moister. Let it rise well, then make into small round cakes rather larger than a tea biscuit, and a quarter of an inch thick. Arrange them in rows in a well-buttered tin. Cut some well-soaked salt fish freed from skin and bones into small bits, and fry it with chopped onions and snowbar seeds till it is half-done. Season with pepper, salt, cinnamon, and lemon juice. Next take a tablespoonful of this mixture, put it on the top of each dough cake, and put into a moderate oven till it is baked enough. The dough must be quite light. Coosa Mahsheh. (Farced Vegetable Marrows.) Take young fresh vegetable marrows, six inches long ; scoop out the inside, leaving the bottom whole ; let them remain in water till your stuffing is ready. 605 BANQUETS OF THE NATIONS Mince one pound and a half of fat lamb ; mix a pound of rice, well washed and drained ; add pepper and salt to taste. Fill the vegetable marrows with this mixture, leaving room for the rice to swell ; lay them close, like herrings in a barrel ; let them only be covered with water, adding a little salt and the juice of three tomatoes

Cook this with the app: pantry check, scaling, and the assistant.