Kousa Mahshi

Instructions

Step 1

Start by preparing the zucchini by washing them thoroughly and cutting off the tops.

Now you have to choose how to core the zucchini. The options are:

1. Using a corer, carefully hollow out each zucchini, making sure not to puncture the sides. This is the classic way to make Kousa Mahshi.

2. Chop the zucchini into thumb-length sections and core each section individually, without puncturing the bottom. This is what I did in my recipe.

I chose option 2 because I like bite-sized mahshi. They are cuter and require less cutting while eating, which results in all the filling oozing out. The smaller sections are also much easier to core without puncturing the sides.

The recipe is the same, whichever option you choose. So I encourage you to try both!

If you don't have a corer, you can use a small teaspoon, in which case option 2 is recommended.

Step 2

In a large mixing bowl, combine the ground beef, finely chopped onion, rinsed rice, fresh parsley, mint, chopped tomatoes, and aromatic Lebanese 7-spice blend.

Drizzle in the olive oil, then mix everything together until the ingredients are fully integrated and the flavors are well-distributed.

Step 3

Now comes the fun part: stuffing the zucchinis.

Gently pack the meat mixture into each zucchini, being careful not to overfill them.

Leave a bit of space at the top to allow the rice to expand as it cooks.

Don't worry if you have excess mixture after stuffing the zucchini: just add it to the tomato sauce in the step below.

Step 4

Next, let's get the sauce ready. In a large pot, heat the olive oil over medium heat.

Toss in the minced garlic and sauté until it's just beginning to turn golden and fragrant.

Pour in the tomato passata and the water, followed by a squeeze of fresh lemon juice and a good pinch of salt. Add also any remaining mixture from the step above.

Stir the sauce, bringing it to a gentle simmer.

Step 5

Once the sauce is bubbling, carefully nestle the stuffed zucchini into the pot, making sure they're well-covered by the tomato sauce.

You can spoon the tomato sauce onto the stuffing, making sure it gets fully saturated with liquid to allow the rice to cook.

Cover the pot and let everything cook on low heat for about an hour.

The zucchini will become tender, and the rice will cook to perfection, soaking up all those delicious flavours.

Step 6

When the hour is up, check that the zucchinis are soft and the filling is fully cooked.

Serve your Kousa Mahshi hot, with plenty of that rich tomato sauce ladled over the top.

Pair it with a side of cool yogurt and a crisp, fresh salad for a meal that's both comforting and satisfying.

Goes well with

I encourage you to drizzle these delicious stuffed zucchini with this classic Lebanese yogurt dip and serve it with a crisp and refreshing salad, like my dandelion leaves salad (Hindbeh) or the legendary Fattoush!

FAQ

What type of rice should I use for Kousa Mahshi?

Use short-grain rice for the best texture as it cooks evenly and absorbs flavors well.

Can I make Kousa Mahshi in advance?

Yes, you can prepare and stuff the zucchini a day ahead and cook them when ready to serve.

What can I substitute for Lebanese 7-spice?

You can substitute with a mix of allspice, cinnamon, cloves, nutmeg, cumin, coriander, and black pepper.

Can I use a different type of meat?

Ground lamb or a mix of beef and lamb works well as a substitute for ground beef.

Is it possible to make Kousa Mahshi vegetarian?

Absolutely! Replace the meat with a mix of spiced lentils and rice for a hearty vegetarian version.