Recept→Libya→Kousa Mahshi

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Kousa Mahshi

Name: Kousa Mahshi
Prep time: PT45 minutes
Cook time: PT1 hour 15 minutes
Total time: PT2 hours
Yield: 6
Cuisine: Libya
Ingredients: 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)

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.

Förberedelsetid45 minutes

Tillagningstid1 hour 15 minutes

Total tid2 hours

Portioner6

SvårighetsgradMedium

Original· Feb 8

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👨‍🍳 Instruktioner

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.

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💡 Proffstips

✓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.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

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.