Separately wash the zucchini and eggplants. Trim the ends and cut off the stalk end and dried tips.

Start by coring the zucchini: Using mankara (a tool used in the Middle East to core out the pulps of zucchini and eggplants) the Try to hollow just like you are carving a pumpkin, hollow out the center leaving 1/3 inch/ ¾ cm, around the interior wall and maybe more if you mange doing that without poking the zucchini. It is simple, it is a skill that needs a bit of practice to master it.

To core the eggplants: Roll the eggplants on a countertop, one at a time, back and forth, by exerting pressure with your hand, this will make the eggplants more tender which makes the coring process way more easy. Hollow out, using the same method you did with the zucchini, and maybe hollow a bit more around the interior walls of eggplants.

In a colander, rinse the rice under running cold water and rub with your hands to remove the excess starch as you can and drain. Mix together the rice with the minced meat and oil, and season with spice and salt. Now your filling is ready.

Using your finger, stuff each zucchini and eggplant with the rice and meat filling, leave about ¼ inch or ½ cm of space at top, allowing for the expansion of the rice as it cooks. It is important not to over stuff.

Transfer the stuffed vegetables to a large pot that can accomodate them. Dilute the tomato paste in the 8 cups of water, add the crushed garlic, whisk to infuse together and gently pour over, almost covering the zucchini (kousa) and eggplants, making sure the stuffed end is up.

Once the mixture boils, dust with dried mint, add the ghee or butter and adjust salt to your taste preference. Reduce heat to low, cover up and keep it simmering for 1 1/2 hours to two hours, allowing the zucchini to cook through and flavors mellow and develop together. Watch the detiled video tutorial below. Serve it with laban!