STUFFED ZUKES (MAHSHEE)
1 cup of rice, washed and soaked for an hour
2 tblsp tomato paste (from a small can)
3 tblsp cooked lentils
1 small onion, grated
3 cloves of garlic crushed (or less )
1 tblsp cinnamon
2 tsp cumin
2 tblsp minced fresh cilantro (approximate big time!)
salt and pepper
4 zukes with the tops off and the insides scooped out with a corer or peeler. (a long tedious task that I do in front of the TV - be careful to to break the skin! - yours or the zukes!)
I would double the filling and thus the zukes! Core those suckers and then throw the filling together in a bowl. Fill each Zuke only 3/4 full and place the top on it (I taper the top with a knife so it fits on) Place lettuce leaves in the bottom (so the zukes don't burn) of a large pot (the biggest you have) and put the zukes in Bottom down (if you have enough room; if not, put in howeve they will fit and try to secure in place by wedging potatoes or whateverto keep in place.
Cover with water or broth (WELL SALTED- VERY IMPORTANT- MAY BE ADD MORE!) and add the rest of the small can of tomato paste and a chopped onion and some garlic, cumin whatever and coover with lid and cook about 45min-1 hour on medium highish till boilin and then reduce to medium/low ish so it is simmering. After the hour check a zuke to see if the rice is done... if it is then you are done. Remove the zukes onto a serving platter and spoon a little liquid over them. (discard lettuce and whatever else) You can ccover with a onion-mint yohurt sauce and garnish with a sprinkle of paprika for color.