Mahshi Kousa bel Mishmish

Preparation

1. Step 1

   Soak 1 1/2–2 cups dried apricots of a tart, natural variety for 1 hour.

   Step 2

   Prepare and stuff zucchini as in the basic recipe for mahshi kousa on page 315, using the meat filling (without rice) on page 306.

   Step 3

   Drain the apricots, reserving the soaking water. Cut them open without separating the halves completely. Arrange a layer of fruit halves over the bottom of a large saucepan. Place a layer of stuffed zucchini side by side over the apricots, and cover them with a second layer of apricots. Continue with alternate layers of vegetables and fruit, ending with a layer of fruit.

   Step 4

   Mix the water in which the apricots have been soaked with 3 tablespoons extra virgin olive oil and the juice of 2 lemons and pour into the pan. Add water if necessary, barely to cover the vegetables. Cook, covered, over very low heat for about 1 hour, until the stuffed zucchini are soft, adding water a ladle at a time, as the liquid in the pan becomes absorbed.