Kousa Mahshi with Lamb (Stuffed Zucchini)

Wash the zucchini and trim off the tops (the stem end). Using a zucchini corer or an apple corer, carefully hollow out each zucchini from the top, leaving about 1/4 inch (0.5 cm) thick walls. Be careful not to pierce the bottom or sides. Rinse the hollowed zucchini and set aside.

In a large bowl, combine the ground lamb, rinsed rice, chopped onion, parsley, mint, ground allspice, cinnamon, 1 teaspoon of salt, and 1/4 teaspoon black pepper. Mix well with your hands until evenly combined.

Fill each hollowed zucchini with the lamb-rice mixture, packing it loosely (not too tight, as the rice will expand). Leave about 1/2 inch (1 cm) empty at the top to allow for expansion.

In a large pot, heat the olive oil over medium heat. Add the crushed garlic and sauté for 30 seconds until fragrant. Add the crushed tomatoes, tomato paste, water, lemon juice, dried mint, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and bring to a gentle simmer.

Gently place the stuffed zucchini into the pot in a single layer, standing upright if possible, or laid flat. The broth should almost cover them; add a little water if needed. Cover the pot and simmer over low heat for 1 hour to 1 hour 15 minutes, until the zucchini are tender and the rice and lamb are fully cooked. Check occasionally and add a splash of water if the broth reduces too much.

Remove the pot from heat and let the stuffed zucchini rest for 10 minutes. Carefully transfer to a serving platter, spoon some broth over the top, and garnish with fresh parsley or mint if desired.