🧂 Ingredients
- 15 pieces Small zucchinis (or 'kousa')(about 4-5 inches long)
- 1.5 cups Medium grain rice
- 1.5 cup Ground lamb or beef(or 1 lb ground meat)
- 3 tsp Salt(divided)
- 1 tbsp Fresh mint(minced)
- 0.5 tsp Allspice
- 0.25 tsp Lemon pepper(or black pepper)
- 0.25 tsp Nutmeg
- 1 tbsp Melted butter or ghee
- 3 large Ripe tomatoes(pureed)
- 2 tbsp Tomato paste(or 1/2 can tomato sauce)
- 6 cloves Garlic(halved)
- 6 cups Water(approximately)
- 1 pound Lamb chops or beef bones(optional, for broth)
👨🍳 Instructions
- 1
Prepare the Zucchini: Wash the zucchinis and trim off the ends. Using a zucchini corer or a small knife, carefully hollow out the inside of each zucchini, leaving about a 1/4-inch thick wall. Reserve the scooped-out zucchini flesh for another use if desired. Keep the hollowed zucchinis aside.
⏱️ 20 minutes - 2
Prepare the Stuffing: Rinse the rice thoroughly and drain. In a medium bowl, combine the ground meat, rinsed rice, minced fresh mint, allspice, lemon pepper (or black pepper), nutmeg, melted butter or ghee, and 2 teaspoons of salt. Add about 1/4 cup of the pureed tomatoes to the mixture. Mix everything well with your hands until thoroughly combined.
⏱️ 10 minutes - 3
Stuff the Zucchini: Loosely fill each hollowed zucchini with the meat and rice mixture, filling only about 3/4 of the way full to allow the rice to expand during cooking. Gently tap the bottom of each zucchini on your palm to help the stuffing settle naturally. You can optionally place a small piece of tomato or a bit of the reserved zucchini flesh on top to seal the opening.
⏱️ 15 minutes - 4
Prepare the Broth: In a large, deep pot, place the lamb chops or beef bones (if using) at the bottom. Arrange the stuffed zucchinis snugly on top of the bones. If not using bones, you can simply arrange the zucchinis in the pot.
⏱️ 5 minutes - 5
Make the Tomato Sauce: In a separate bowl, combine the remaining pureed tomatoes, tomato paste, halved garlic cloves, and the remaining 1 teaspoon of salt. Stir in about 6 cups of water, or enough to generously cover the zucchinis. Pour this sauce over the stuffed zucchinis in the pot.
⏱️ 5 minutes - 6
Cook the Kousa Mahshi: Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a plate that fits inside (to keep the zucchinis submerged and prevent them from falling apart), and then cover with the pot lid. Simmer for about 1 hour to 1 hour 30 minutes, or until the zucchinis are tender and the rice is fully cooked. Check periodically and add more hot water if the liquid reduces too much.
⏱️ 1 hour 30 minutes - 7
Serve: Carefully remove the plate and serve the Kousa Mahshi hot, spooning some of the tomato broth over each serving. It is often served with a side of plain yogurt.
⏱️ 5 minutes
💡 Pro Tips
- ✓Using 'Magda' or 'Mexican' squash varieties is ideal as they are smaller and hold their shape better.
- ✓Do not overstuff the zucchini, as the rice will expand.
- ✓Placing a plate on top of the stuffed zucchini during the initial cooking phase helps them maintain their shape.
- ✓The broth can be enhanced by using lamb chops or beef bones at the bottom of the pot.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes use a yogurt-based sauce instead of tomato broth.
- The stuffing can be made vegetarian by using only rice and vegetables.
- Other vegetables like eggplant or bell peppers can be stuffed using the same filling.
🏷️ Tags
More Versions Around the World
Kousa Mahshi
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.
Kousa Mahshi
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.