Koussa Mahshi (Lebanese Stuffed Zucchini)

🧂 Ingredients

• 12 Baby zucchini(Look for small, firm zucchini, about 3-4 inches long. If unavailable, use regular zucchini and cut into shorter lengths.)
• 300 g Ground lamb(Ground beef or a mix of lamb and beef can be substituted.)
• 100 g 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. Soaking is not necessary for this recipe.)
• 3 Tomatoes(Medium-sized, ripe tomatoes. These will be sliced and form the base of the cooking liquid.)
• 1 tsp Seven spice blend(A common Middle Eastern spice blend. If unavailable, use a mix of equal parts cinnamon, allspice, nutmeg, and a pinch of cloves and black pepper.)
• 2 tbsp Dried mint(Adds a distinct aroma and flavor. Fresh mint can be used, but double the amount and chop finely.)
• 1 tsp Salt(Or to taste.)
• 0.5 tsp Black pepper(Freshly ground is best.)
• 4 cups Water or broth(Vegetable or chicken broth can be used for richer flavor. This is for simmering the stuffed zucchini.)
• 2 tbsp Olive oil(For sautéing if desired, or can be added to the simmering liquid.)
• for serving Yogurt(Plain full-fat yogurt is traditional. Garlic yogurt (yogurt mixed with minced garlic and a pinch of salt) is also a popular accompaniment.)

👨‍🍳 Instructions

1. 1

   Prepare the zucchini: Wash the baby zucchini. Trim off the stem end and the blossom end. Using a specialized zucchini corer or a small, sharp knife, carefully hollow out the inside of each zucchini, leaving about a 1/4-inch thick wall. Be careful not to pierce through the bottom. Reserve the scooped-out zucchini flesh for another use (like adding to soups or stews).

   ⏱️ 20 minutes
2. 2

   Make the filling: In a medium bowl, combine the ground lamb, rinsed short-grain rice, seven spice blend, dried mint, salt, and black pepper. Mix gently with your hands until just combined. Avoid overmixing, which can make the meat tough.

   ⏱️ 10 minutes
3. 3

   Stuff the zucchini: Loosely fill each hollowed zucchini with the meat and rice mixture. Do not pack the filling too tightly, as the rice will expand during cooking. Leave about 1/4 inch of space at the top of each zucchini.

   ⏱️ 15 minutes
4. 4

   Assemble and cook: Slice the tomatoes thinly and arrange them in a single layer at the bottom of a large, heavy-bottomed pot. This prevents the zucchini from sticking and adds flavor to the cooking liquid. Carefully place the stuffed zucchini upright in the pot, nestled closely together. Pour the water or broth over the zucchini. The liquid should come about two-thirds of the way up the sides of the zucchini. If desired, drizzle the olive oil over the liquid. Place a heatproof plate directly on top of the zucchini to keep them submerged and prevent them from opening during cooking.

   ⏱️ 10 minutes
5. 5

   Simmer the Koussa Mahshi: Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly (with the plate inside and the lid on top), and let it simmer gently for about 1 hour, or until the zucchini are tender and the rice inside is fully cooked. Check periodically to ensure there is enough liquid; add a little more hot water or broth if it evaporates too quickly.

   ⏱️ 1 hour
6. 6

   Serve: Carefully remove the plate and lid. Ladle the zucchini and some of the tomato broth into serving bowls. Serve hot, accompanied by a generous dollop of plain yogurt or garlic yogurt on the side.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓A specialized zucchini corer (mandoline) makes the hollowing process much easier and more uniform.
• ✓Do not overstuff the zucchini; the rice needs room to expand. Leave about 1/4 inch of space at the top.
• ✓The plate inside the pot is crucial for keeping the zucchini submerged and preventing them from bursting open.
• ✓For a richer flavor, you can brown the ground lamb lightly before mixing it with the rice and spices.
• ✓Garlicky yogurt is a classic pairing. To make it, mince 1-2 cloves of garlic very finely and mix with 1 cup of plain yogurt and a pinch of salt.

🔄 Variations

• Tomato Sauce Base: Instead of just sliced tomatoes, you can create a more robust tomato sauce by sautéing onions and garlic, adding crushed tomatoes, and simmering the zucchini in this sauce.
• Vegetarian Option: Substitute the ground lamb with a mixture of finely chopped mushrooms, walnuts, and herbs for a vegetarian filling.
• Extra Mint: Increase the amount of mint in the filling for a more pronounced minty flavor.
• Different Grains: Experiment with other grains like bulgur wheat (coarsely ground) instead of rice, adjusting soaking and cooking times as needed.

🥗 Nutrition

Per serving