Kousa Mahshi

Wash the zucchini, cut off the tops, and carefully hollow out the core with a long knife or a corer, without piercing the walls or the bottom.

Rinse the rice until the water runs clear and drain well. Mix it with the ground beef, finely chopped onion, parsley, half of the mint, 1 tbsp olive oil, half of the salt, black pepper, and allspice.

Fill the zucchini with this raw filling to about three-quarters full: the rice will expand during cooking, so don't pack them too tightly.

Heat the remaining olive oil in a wide, heavy-bottomed pot. Add the minced garlic and cook for 30 seconds, without letting it brown.

Pour in the crushed tomatoes, water, and lemon juice, add the remaining salt, and bring the sauce to a gentle simmer.

Carefully place the stuffed zucchini into the sauce, cover with a lid, and simmer over low heat for 50–60 minutes, turning once, until the zucchini are tender and the rice and meat inside are fully cooked.

Serve the kousa mahshi hot, ladled with tomato sauce and sprinkled with the remaining fresh mint.