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Kousa Mahshi
Libyan Stuffed Zucchini
Tender zucchini hollowed out and stuffed with a flavorful mixture of minced meat, rice, and aromatic spices, then simmered in a rich tomato broth. This dish is a comforting and classic representation of Libyan home cooking.
🧂 Ainekset
- 12 medium Zucchini(about 6-7 inches long, trimmed and cored)
- 500 g Ground lamb or beef
- 1.5 cup Short-grain rice(washed and drained)
- 1 medium Onion(finely chopped)
- 2 medium Tomatoes(finely chopped)
- 0.25 cup Fresh parsley(chopped)
- 2 tablespoon Fresh mint(chopped)
- 1.5 teaspoon Libyan 7 Spice (Bzaar)
- 0.5 teaspoon Allspice
- 0.5 teaspoon Cinnamon
- 1.5 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground)
- 3 tablespoon Olive oil(plus more for greasing)
- 3 tablespoon Tomato paste
- 4 cup Water or Beef Broth(enough to cover zucchini)
- 1 tablespoon Lemon juice(optional, for serving)
👨🍳 Ohjeet
- 1
Prepare the zucchini: Wash the zucchini, trim off the ends, and carefully core them, leaving about a 1/4-inch thick shell. Be careful not to pierce the bottom or sides. Set aside.
- 2
Make the stuffing: In a large bowl, combine the ground meat, washed rice, chopped onion, chopped tomatoes, parsley, mint, Libyan 7 Spice (or allspice and cinnamon), salt, and pepper. Add 3 tablespoons of olive oil and mix everything thoroughly with your hands until well combined.
- 3
Stuff the zucchini: Gently fill each zucchini with the meat and rice mixture, tapping the bottom on your palm to help the filling settle. Do not overstuff, leave about 1/2 inch of space at the top for the rice to expand.
- 4
Prepare the cooking liquid: In a large, heavy-bottomed pot, whisk together the tomato paste and 4 cups of water or broth until smooth. Add a pinch of salt and pepper.
- 5
Arrange and cook the zucchini: Carefully place the stuffed zucchini upright in the pot, ensuring they are snug. If needed, add more water or broth to just cover the zucchini. Place a heatproof plate on top of the zucchini to keep them submerged during cooking.
- 6
Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the zucchini is tender and the rice is cooked through. Check periodically and add more liquid if it gets too low.
- 7
Serve: Carefully remove the plate. Taste the sauce and adjust seasoning if necessary. Serve the Kousa Mahshi hot, drizzled with a little lemon juice if desired.
💡 Ammattilaisvinkit
- ✓For a vegetarian version, omit the meat and increase the rice and vegetables (like finely chopped bell peppers or carrots) in the stuffing.
- ✓Ensure the zucchini are not overstuffed, as the rice will expand.
- ✓If you don't have Libyan 7 Spice, a mix of allspice and cinnamon works well.
- ✓The grooving technique on the outside of the zucchini can help it absorb more sauce.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some recipes include a garlic and dried mint sauce added towards the end of cooking.
- Leftover stuffing can be used to stuff bell peppers or grape leaves.
🏷️ Avainsanat
🌍 Samankaltaisia ruokia ympäri maailmaa
Vegetables filled with savory mixtures of rice, meat, and herbs.
Dolma
Turkey · Stuffed grape leaves
Toltott Paprika
Hungary · Stuffed bell peppers
Gefuellte Paprika
Germany · German stuffed peppers
Mahshi
Egypt · Egyptian stuffed vegetables
Gemista
Greece · Greek stuffed tomatoes
Chiles Rellenos
Mexico · Stuffed poblano peppers