Mahshi Kousa (Courgettes Stuffed with Lamb and Rice)

Core the courgettes with a thin knife, keeping the shells intact and reserving the flesh for another use.

In a mixing bowl, combine the minced lamb, rice, crushed garlic, dried mint, allspice, cinnamon, half the salt and half the pepper.

Loosely spoon the lamb and rice mixture into the courgette shells, leaving space at the top for the rice to expand.

Heat the olive oil in a large saucepan and cook the chopped tomatoes with the tomato paste and remaining salt and pepper for a few minutes.

Add enough water to the pan to come halfway up the courgettes, then arrange the stuffed courgettes in the pan in a single layer.

Bring to the boil, then reduce the heat, cover and simmer gently until the courgettes turn completely soft and a meat thermometer inserted into the filling reads at least 71°C.

Lift the courgettes carefully into a serving dish and spoon over the tomato sauce, then serve with the yogurt alongside.