• 8 medium yellow squash or zucchini, cored
• 14 dried apricots
• 2 tablespoons vegetable oil
• 1 teaspoon Kosher salt
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons temerhindi
• 1 tablespoon sugar (optional)

Hashu

• 1 pound ground beef
• ⅓ cup short grain rice
• 1 teaspoon allspice
• 2 tablespoons vegetable oil
• 1 tablespoon cinnamon
• 1 teaspoon kosher salt
• ¼ teaspoon white pepper

1. Prepare the hashu. Soak rice in water left uncovered for 30 minutes and drain. Combine the meat, rice, allspice, vegetable oil, cinnamon, salt, and white pepper.
2. Loosely stuff squash with hashu.
3. Pour oil into a large saucepan. Place stuffed squash inside and layer half of the apricots on top. Place saucepan over medium heat for about 5 minutes or until the squash begins to release liquid.
4. Add remaining apricots and sprinkle with salt. Directly onto the apricot layer, add lemon juice, temerhindi, and, if desired, sugar. Then pour 1 cup of water over the top. Place a saucer on top of the squash as a weight. Bring mixture to a boil.
5. Reduce flame to low, cover, and simmer gently for 1 hour. Cook in oven to thicken and integrate flavor and caramelize.

Variation:
Mehshi kusa with tomato-mint sauce
In step 2, substitute one 6-ounce can of tomato sauce, 1 tablespoon of dried mint, 6 garlic cloves, chopped, for the apricots and temerhindi.