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Mahchi (Stuffing Zucchini)

ZUCCHINI =======================
2 lb small (abt 6) zucchini (3 to 4-in l,ong)
2 T corn oil
1 clove garlic,chopped fine or put t,hrough a press
1/8 t allspice,Ground
1/2 t salt,or to taste
STUFFING =======================
1 c raw rice,well rinsed
1/3 c water
3 T corn oil
1 lg (2 c) onion,chopped
1 lb beef,Ground
1 clove garlic,chopped fine or put t,hrough a press
1 t salt,or to taste
1 lemon's juice
1/3 c (or homemade tomato),Canned sauce
SAUCE ==========================
2 c water
1 T tomato paste
1/2 t salt,or to taste
2 T lemon juice
2 T corn oil

1. Trim 1/4-inch from each end of zucchini. Cut each one crosswise into halves. Scoop out pulp with an apple corer, close to out skin of each zucchini piece. Reserve 1 cup of pulp.
2. In a skillet, heat 2 tablespoons of oil. Add reserved pulp, 1 clove of garlic, allspice, and salt. Stir-fry over low heat until the pulp has browned and reduced to a mush, about 10 minutes. Set aside.
3. In a pan, place rice and 1/3 cup of water. Simmer over low heat for about 2 minutes, or just long enough for all liquid to be absorb. Set aside.
4. In a skillet, heat 3 tablespoons of oil. Add onion and stir-fry over low heat until light golden brown. Cool slightly.
5. In a large bowl, mix together onions, ground beef, cooked zucchini pulp, cooked rice, remaining clove of garlic, salt, lemon juice, and tomato sauce. Stuff each zucchini half almost to top. Tap the bottom of zucchini now and then so that stuffing is firmly settle in. In a skillet or pan, snugly fit stuffed zucchini in one or two layers.
6. In a bowl, mix all sauce ingredients together. Stir well. Pour over zucchini. Bring to a boil. Cover pan and cook over low heat for 1 hour. At end of 45 minutes, turn zucchini over carefully, and cook uncovered, for 15 minutes longer. The total cooking time is 1 hour. Almost all liquid will have evaporated from sauce.

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