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Kousa Mahshi (Stuffed Zucchini) Recipe

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4.2 from 10 reviews

Kousa Mahshi is a traditional Middle Eastern dish featuring light green zucchinis stuffed with a flavorful mixture of minced meat, rice, and aromatic spices. This hearty and comforting recipe is cooked in a rich tomato sauce infused with lemon and herbs, resulting in a delicious, tender meal perfect for family dinners or special occasions.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Ingredients

Zucchini

  • 2 kg of ‘Magda’ light green zucchini

Stuffing

  • 250 g of minced meat (lamb or beef)
  • 1 small onion, chopped finely
  • 2 tomatoes, chopped finely
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 1/8 tsp turmeric
  • 3/4 tsp seven spice
  • 1 tsp salt
  • Small handful of parsley, chopped finely
  • 10-15 mint leaves, chopped finely
  • 1/4 cup regular olive oil
  • 1 1/2 cup short grain rice

Cooking Sauce

  • 1 carton of passata (approx 500 g)
  • Extra water if necessary
  • 2 lemons, juiced (divided)
  • 3/4 tbsp salt
  • 2 tbsp regular olive oil
  • 2-3 garlic cloves, roughly chopped
  • 1 tsp dried mint

Instructions

  1. Prepare the zucchini: Wash the zucchinis thoroughly. Remove the tops and set them aside if you want to use them to close the stuffed zucchinis later. Using a corer, carefully scrape out the insides, leaving approximately a half-centimeter thick shell. Lightly score the exterior skin with a serrated knife to create grooves.
  2. Prepare the stuffing: Wash the rice and soak it in water for about 30 minutes, then drain. Add the rice to a large mixing bowl. Combine the minced meat, chopped tomatoes, parsley, mint, onion, seven spice, white and black pepper, salt, and olive oil. Mix all ingredients thoroughly and set aside.
  3. Stuff the zucchinis: Arrange a large pot for cooking. Take a small handful of the stuffing mixture and gently fill each zucchini, leaving about an inch of space at the top to allow the rice to expand during cooking. Seal each stuffed zucchini with the original zucchini tops or grape leaves. Stack the zucchinis carefully inside the pot.
  4. Prepare the cooking liquid: Pour the carton of passata into the pot. Add salt, olive oil, the juice of one lemon, and enough water to cover the stuffed zucchinis. Place a plate inside the pot, pressing down gently on the zucchinis to keep them submerged.
  5. Cook the zucchinis: Bring the pot to a boil over medium heat. Once boiling, reduce the heat to low and let simmer for 30 minutes.
  6. Add aromatics and finish cooking: Remove the plate from the pot, then add the chopped garlic, dried mint, and juice of the second lemon. Continue to simmer the zucchinis for another 30 minutes. Taste the sauce and adjust seasoning with salt or lemon juice if necessary.
  7. Check for doneness and serve: Test one zucchini to ensure it is tender and fully cooked. Once ready, turn off the heat. Serve the stuffed zucchinis in shallow bowls, spooning some of the tomato sauce over them for added flavor.

Notes

  • When hollowing the zucchini, be careful to leave the walls intact to avoid breaking during cooking.
  • Using grape leaves to seal the tops adds a traditional flavor and helps keep the stuffing inside.
  • Seven spice is a Middle Eastern spice blend typically including cinnamon, allspice, nutmeg, and others; it adds unique warmth to the dish.
  • If you prefer a vegetarian version, omit the minced meat and increase the amount of rice and herbs.
  • Cook the stuffed zucchinis gently at a simmer to prevent them from breaking apart.
  • Serve with a side of yogurt or a fresh salad for a complete meal.
  • Author: Amelia
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Middle Eastern

Find it online: https://recipesvibe.com/kousa-mahshi-stuffed-zucchini-recipe/