lebanese stuffed zucchini

Kousa Mahchi- Beef stuffed squash in a tomato sauce broth.

Lebanese Stuffed Zucchini

Lebanese

oz tomato sauce tomato paste

salt,

cups water

rice,

beef

tomatoes,

tsp ground allspice

½ tsp ground black pepper

cinnamon

salt

tbsp butter, softened

Wash and dry the zucchinis, cut off the...

Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much flesh.

Carefully hollow out the zucchini. Start from the...

Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity.

Set cored zucchini aside.

In your food processor, add the cut pieces...

In your food processor, add the cut pieces of tomatoes and pulse a few times until well blended.

In a large mixing bowl, thoroughly mix the...

In a large mixing bowl, thoroughly mix the stuffing ingredients of rice, ground beef, butter, fresh blended tomatoes, spices and salt until fully combined (I do this by hand).

Using your hands stuff the zucchini with the...

Using your hands stuff the zucchini with the beef mixture, leaving half of an inch free at the top to allow the filling to expand.

Repeat for the rest of the hollowed zucchini. 

Arrange the stuffed zucchinis in a large pot,...

Arrange the stuffed zucchinis in a large pot, add water, just enough to slightly cover the zucchinis.

Cover the pot, place on medium-high heat, and...

Cover the pot, place on medium-high heat, and bring water to a boil.

Reduce heat to medium- low, add tomato sauce...

Reduce heat to medium- low, add tomato sauce or tomato paste, or both ( depending on how thick you like you sauce to be).

Cover the pot and simmer for 45 minutes...

Cover the pot and simmer for 45 minutes or until the zucchini is tender and the rice stuffing is fully cooked.

Taste the sauce and adjust salt if you'd...

Taste the sauce and adjust salt if you'd like.

Transfer to a serving plate, serve and enjoy!

Lebanese kousa mahshi is a recipe that takes me right back home. Minced meat rice stuffed zucchinis are cooked in a gorgeous tomato broth.

Kousa Mahshi Lebanese Stuffed Zucchini

lbs zucchinis, cored

tomatoes

rice

lb minced meat (lamb, veal, or beef)

butter (melted)

tomato paste

bay leaves

Lebanese 7 spices

white pepper

salt (or

water

Wash the zucchinis and core them.

Rinse the rice and drain. Then, place it in a glass bowl.

Add the minced meat to the rice. Top the rice and minced meat with spices and salt.

Melt the butter and add it to the rice/meat mixture.

Use your hands or a spoon to mix the stuffing ingredients really well.

Start stuffing each cored zucchini (until you reach 3/4 to its opening).

Close each piece with a tomato chunk and place it in a large cooking pot.

Once all the stuffed zucchinis are in the pot, add enough water to cover them.

Bring the stuffed zucchinis to a boil for around 10-15 minutes.

Mix the tomato paste with a little bit of water. Add the tomato paste to the pot with 2 bay leaves. Season with salt to taste.

Simmer the kousa mahshi on low to medium heat for about 30-45 minutes.

Remove from heat and serve hot.

Oh yes!  This is one or maybe my favorite middle eastern food dishes.  I had this made when I lived with an older Syrian woman.  She made this when the squash came in season.  The best!  I have made it once but am making it again using 1/2 ground lamb and 1/2 ground beef.  I have all the spices needed, and the squash.  Thanks for sharing.

Perfect kousa  recipe, thank you so much it was delicious. I will make it again and again 👍🏻👍🏻👍🏻

I recommend getting a few extra zucchini courgettes if this is the first time to core out the squash because I made a few holes in my first few. Excellent recipe, tasted just like I remembered

https://content.jwplatform.com/videos/WQwJf7D4.mp4

Lebanese kousa mahshi is a delicious recipe made with stuff squash simmered in a tomato broth.

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