Stuffed Marrow & Aubergines with Tomato Sauce

Name: Stuffed Marrow & Aubergines with Tomato Sauce (Koussa Wbatinjan Mehshi)
Yield: Serves 6–8
Cuisine: Lebanon
Ingredients: 2 cups water; 1 kilogram small, white marrow; 1 kilogram small aubergines; 2 tins whole, peeled tomatoes, or 1 kilogram fresh tomatoes, skinned*; plus 2 tablespoons tomato puree; 1 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon white pepper; 500 grams minced lamb; 1 cup short grain Egyptian rice

Koussa Wbatinjan Mehshi

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Amoul

By Amoul Oakes

Published 2008

About

The preparation of the marrow and aubergines is the most tedious part of making this dish, but the result is worth the effort. This is one of my son Jad’s favourite dishes; Zeina loves it, too – especially the aubergines!

Ingredients

1 kilogram small, white marrow
1 kilogram small aubergines
500

Asia
Lebanon
Main course
Gluten-free
Mediterranean

Method

Rinse the rice and place in a bowl. Add the lamb mince and seasonings and mix well.

The ‘marrow’ are white baby courgettes. Cut the tops off the aubergines and the marrow, and use a corer to hollow them out. (There’s a delightful tool designed especially to hollow these vegetables, which you can find in Middle Eastern shops.) It’s easiest to do this by wrapping your whole hand around th