Origin of Kousa Mahshi
The origin of the dish has sometimes been traced back to Syria, but as is the case with most traditional Middle Eastern preparations, the exact origin is unknown. Mainly, the Turks and Greeks claim ownership of the food. As lamb was much cheaper than beef back when the dish first came to light, the former was a preferred ingredient and the latter was reserved for the wealthy and ruling class alone.

Source: ifood.tv

1. Chop the necks of zucchini to allow excavating the inside.
2. Remove inside using the special zucchini corer, leaving only the skin and a thin layer of pulp.
3. Wash rice and mix with the minced meat adding salt, pepper and allspice to taste.
4. Fill the zucchinis with the rice mix leaving some space to allow expansion of rice.
5. Use chopped necks to stop openings of zucchini.
6. Arrange the stuffed zucchinis in the cooking pot.
7. Wash tomatoes and chop them fine then pour them onto the zucchini.
8. Add some water to the chopped tomatoes and pour it on top of the zucchinis, barely covering.
9. Place pot on fire and let boil then lower fire to the minimum and let simmer for nearly 30 minutes or until the tomato sauce thickens.
10. Remove pot from fire and jerk it sideways to release  contents from bottom and sides of the pot.
11. Place serving plate on top of the pot and turn upside-down