Kousa Mahshi bil Zeit wal Sumac
Stuffed Zucchini with Olive Oil and Sumac
Tender zucchini hollowed out and stuffed with a flavorful mixture of rice, herbs, and spices, then slow-cooked in a tangy tomato and sumac broth. This dish offers a delightful balance of savory and tart flavors.
🧂 Ingredients
- 8 medium Zucchini(about 4-5 inches long)
- 1 cup Rice(short-grain, rinsed)
- 0.25 cup Olive oil(plus more for drizzling)
- 2 tbsp Sumac(plus more for garnish)
- 2 tbsp Fresh mint(chopped)
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Allspice
- 1.5 tsp Salt(divided)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Tomato paste
- 1 can (14.5 oz) Canned diced tomatoes(undrained)
- 3 cups Water or Vegetable Broth
👨🍳 Instructions
- 1
Prepare the zucchini: Wash the zucchini and trim off the ends. Using a melon baller or a small spoon, carefully hollow out the zucchini, leaving about a 1/4-inch thick wall. Reserve the scooped-out zucchini flesh.
💡 Tip: Be careful not to pierce the bottom of the zucchini. - 2
Prepare the stuffing: Finely chop the reserved zucchini flesh. In a bowl, combine the rinsed rice, chopped zucchini flesh, 1/4 cup olive oil, 1 tbsp sumac, chopped mint, chopped parsley, allspice, 1 tsp salt, and black pepper. Mix well.
💡 Tip: Ensure the rice is well-rinsed to remove excess starch. - 3
Stuff the zucchini: Loosely fill each zucchini with the rice mixture. Do not pack too tightly, as the rice will expand during cooking.
💡 Tip: Leaving some space at the top prevents the stuffing from bursting out. - 4
Prepare the sauce: In a large pot or Dutch oven, heat the remaining olive oil over medium heat. Add the tomato paste and cook for 1 minute, stirring constantly.
- 5
Add the undrained diced tomatoes, 2 cups of water or broth, the remaining 1 tbsp sumac, and 1/2 tsp salt. Stir to combine and bring to a simmer.
💡 Tip: Using undrained tomatoes adds extra liquid and flavor. - 6
Carefully arrange the stuffed zucchini in the pot, ensuring they are snug. Add more water or broth if needed to almost cover the zucchini.
💡 Tip: You can place a heatproof plate on top of the zucchini to keep them submerged. - 7
Bring the liquid back to a simmer, then reduce the heat to low, cover the pot, and cook for 1 hour to 1 hour 15 minutes, or until the zucchini is tender and the rice is cooked through.
💡 Tip: Check periodically and add more liquid if the sauce reduces too much. - 8
Serve the stuffed zucchini hot, drizzled with a little extra olive oil and a sprinkle of sumac.
💡 Tip: This dish is excellent served with a side of plain yogurt or a fresh salad.
💡 Pro Tips
- ✓If you can't find sumac, you can omit it, but it provides a unique tangy flavor.
- ✓Ensure the zucchini are relatively uniform in size for even cooking.
- ✓The stuffing can be made vegetarian or with a small amount of ground lamb or beef for a non-vegetarian version.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use other vegetables like bell peppers or eggplant for stuffing.
- Add a pinch of cinnamon or cardamom to the stuffing for a warmer spice blend.
- Serve with a tahini-based sauce for an added layer of flavor.