Recipes	MEAT DISHES: Egyptian Stuffed Zucchini (Koosa)   6 zucchinis 1/2 pound ground lamb (or beef) 1/4 cup uncooked rice 2 pressed garlic cloves 1 minced onion 2 teaspoons salt, divided into two-one teaspoon portions 1 8-oz. can tomato sauce 3 cups water 2 tablespoons lemon juice   Wash zucchinis and cut green caps off. Core each zucchini with a coring knife. Save the insides, set aside. Mix lamb (or beef), rice, garlic, onion and 1 teaspoon salt. Knead well. Stuff each zucchini with the meat mixture. If you have more meat mixture than zucchini , make meatballs out of the remaining stuffing. In the bottom of a 5-quart pot, place the insides of the carved zucchinis, then arrange the stuffed zucchini on top of them. Add remaining salt, tomato sauce, water and lemon juice. Bring to a boil on high heat. Reduce to medium heat and cook for 20 minutes, or until tender. Serve with rice or bread. Recipe from The Middle Eastern Cookbook by Sabria Farid Toma and Safa Toma.   Say Bismillah and eat! Recipes