- 2 Lamb shanks
- 8-10 medium summer squash (depending on the size of your crock pot)
- 1 1/2 cups brown rice
- 1/2 tsp. ground cinnamon
- 3/4 tsp. ground allspice
- 1 pinch ground nutmeg
- 1/8 tsp. ground black pepper
- salt, to taste
- 1 28 oz can diced tomatoes
- 1/4 cup lemon juice
- 3/4 lb. hamburger (no leaner than 80/20)
Stuffed summer squash is delicious, but makes the kitchen hot! This recipe lets you make the squash in a crock pot, which I plug outside on the porch so I don't heat up my house. Save the squash innards to make zucchini bread or ejjeh another day.
1. Parboil the rice (or let it soak an hour in hot water.)
2. Put the lamb shanks in the bottom of the crock pot.
3. Shave off the blossom buttons on the squash, then core out the middle with a squash corer until the edge is about 1/4" thick. (You can get this simple tool at most Arab grocery stores.)
4. Mix the rice with the hamburger and the spices. Stuff the squash and layer in the crock pot.
5. Pour the can of tomatoes and the lemon juice over top. If necessary, add some water to make sure there is enough liquid to cook the squash in.
6. Cook in the crock pot 5-8 hours. Serve with pita bread.