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Kousa Mahshi
Lebanese Stuffed Zucchini
A classic Lebanese summer dish featuring tender zucchini hollowed out and generously filled with a savory mixture of ground lamb, rice, and aromatic spices, then simmered in a flavorful broth. The zucchini becomes meltingly soft while the filling is hearty and delicious.
ð§ ææ
- 16 Small zucchini (about 4-5 inches long)(Look for zucchini that are firm and have smooth, unblemished skin. They should be similar in size for even cooking.)
- 300 g Ground lamb(You can substitute with ground beef or a mixture of lamb and beef if preferred.)
- 1 cup Short-grain rice(Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the filling from becoming gummy. Do not soak.)
- 2 Fresh tomatoes(Medium-sized, ripe tomatoes. These will be used for the cooking broth. You can also use canned crushed tomatoes (about 14 oz / 400g) for the broth.)
- 2 tbsp Dried mint(If using fresh mint, use about 4 tbsp, finely chopped.)
- 1 tsp Ground cinnamon
- 0.5 tsp Allspice(Adds a warm, complex flavor. Optional, but recommended.)
- 1.5 tsp Salt(Adjust to taste, divided between filling and broth.)
- 0.5 tsp Black pepper(Freshly ground is best, divided between filling and broth.)
- 2 tbsp Olive oil(For sautéing the filling mixture.)
- 4 cups Water or vegetable broth(For simmering the stuffed zucchini.)
- 4 cloves Garlic cloves(Minced, for the broth. Optional.)
ðšâð³ äœãæ¹
- 1
Prepare the zucchini: Wash the zucchini and trim off the ends. Using a zucchini corer or a small paring knife, carefully hollow out the center of each zucchini, leaving about a 1/4-inch (0.5 cm) wall. Be very careful not to puncture the skin, especially at the bottom. Scoop out the flesh, reserving it for another use (like fritters or soup). You should have hollow tubes.
â±ïž 30 minutes - 2
Make the filling: In a medium bowl, combine the ground lamb, rinsed rice, dried mint, cinnamon, allspice (if using), 1 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands until just combined. Do not overmix, as this can make the meat tough.
â±ïž 10 minutes - 3
Stuff the zucchini: Loosely fill each hollowed zucchini with the meat and rice mixture. Do not pack the filling tightly, as the rice will expand during cooking. Leave about 1/4 inch (0.5 cm) of space at the top of each zucchini.
â±ïž 20 minutes - 4
Prepare the broth: Dice the fresh tomatoes. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic (if using) and sauté for about 30 seconds until fragrant. Add the diced tomatoes, 4 cups of water or broth, and the remaining 1/2 tsp salt. Bring the mixture to a simmer.
â±ïž 5 minutes - 5
Arrange and simmer: Carefully place the stuffed zucchini upright in the pot, ensuring they are snug but not overcrowded. If necessary, use smaller zucchini or cut larger ones in half crosswise to fit. The liquid should come about halfway up the sides of the zucchini. If needed, add a little more water or broth. Cover the pot and bring the liquid back to a gentle simmer.
â±ïž 10 minutes - 6
Cook until tender: Reduce the heat to low, cover the pot tightly, and let the kousa mahshi simmer gently for about 1 hour to 1 hour 15 minutes, or until the zucchini is very tender and the rice is fully cooked. Check occasionally to ensure the liquid hasn't evaporated too much; add a splash of hot water if needed. The zucchini should yield easily to a fork.
â±ïž 1 hour 15 minutes - 7
Rest and serve: Once cooked, carefully remove the zucchini from the pot and let them rest for about 10 minutes before serving. Serve hot, spooning some of the tomato broth over the top. This dish is often served with plain yogurt on the side.
â±ïž 10 minutes
ð¡ ããã®ã³ã
- âCore carefully to avoid puncturing the zucchini skin, which will cause the filling to leak out during cooking.
- âDo not overstuff the zucchini; the rice needs room to expand as it cooks. Leave about 1/4 inch of space at the top.
- âFor a richer flavor, you can brown the ground lamb lightly before mixing it with the rice and spices.
- âIf you don't have a zucchini corer, a grapefruit spoon or a small, sharp paring knife can be used, but it requires more patience.
- âThe cooking time may vary depending on the size and thickness of the zucchini walls. Test for tenderness with a fork.
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- Kousa Mahshi can be served with a creamy yogurt sauce instead of or in addition to the tomato broth. The sauce is typically made by whisking plain yogurt with a little garlic and salt.
- For a vegetarian version, omit the lamb and use a filling of rice, finely chopped vegetables (like onions, bell peppers, and parsley), and spices.
- Some recipes add a few tablespoons of tomato paste to the broth for a deeper tomato flavor.
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