mahshi kousa

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

cinnamon

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.

Lebanese Kousa Mahshi

Kousa mahshi is Lebanese Stuffed Zucchini. This recipe is my family’s recipe. Each zucchini is filled with spiced vegetables, toasted pine nuts and rice cooked in a delicious tomato broth. This is a vegan Lebanese recipe.

Kousa Mahshi (Lebanese Stuffed Zucchini)

Lebanese zucchini (White squash/Mexican zucchini)

Tomato paste

Salt (or

black pepper

Water (more or less may be needed)

Long-grain rice

Tomato (finely diced)

Onion (finely diced)

Parsley (finely chopped)

Mint (finely chopped)

Pine nuts

Lebanese 7 Spice (substitute All Spice)

Dairy free butter (optional)

Olive oil (optional)

Wash

Wash and dry the zucchinis as usual. Trim off the ends using a paring knife, taking off as little as possible. Use a corer, either manually or with an electric tool (see equipment for my recommendation), to hollow out each zucchini. Set aside the hollowed zucchinis and save the flesh for other recipes. See the article above for tasty ideas.

Brown

In a non-stick frypan/skillet, (optional - add olive oil/dairy-free butter) toast pine nuts until golden and set aside. Be sure to remove the pine nuts from the pan immediately as they will continue to brown from the heat which can cause them to burn. This happens very quickly.

Stuffing

In a large mixing bowl add rice, tomato, onion, fresh parsley, fresh mint, pine nuts, Lebanese 7 spice, salt, and black pepper. Mix well together.

Fill

To stuff the zucchinis, use your hands to scoop a small amount of the filling and place it inside each one. Lightly tap the bottom of each zucchini to help the filling settle into the cavity. Leave about 1/2 inch (1.5 cm) of space from the opening to allow the rice to expand during cooking. Avoid compacting the rice to ensure even cooking. Wipe down the outside of each zucchini to remove any excess filling. Repeat this process until all the zucchinis are stuffed.

Cook

In a mixing jug, dissolve the tomato paste in water and add salt and pepper. Place the stuffed squashes in a large pot and submerge them with the water and tomato paste broth.Cover the pot with a heat-proof plate placed on top of the stuffed zucchinis. Bring to a boil over medium to high heat, then simmer over low heat for about 35-40 minutes until the Kousa Mahshi is tender. Serve warm.

So good. Made this for lunch because I grew Lebanese squash like this specifically to make this dish. I only had 6 squash so had a bit of leftover filling but cooked that up separate and added a couple of beans from the garden in also. Both tasted delicious. Thank you for sharing your recipe.

Such an amazingly flavorful dish! We will be making this on repeat in my house!

Love the combination of spices in these stuffed zucchini’s!

The instructions are really thorough thank you!

I enjoy learning about food from different cultures and this one is a must-try! So easy to make and flavorful

These are totally new to me but I am in love. Tender, tasty and everyone loved them. Thanks Janelle.

I always find great new Lebanese recipes on your blog! With ingredients and ingredient combinations that I have never tried! I love it! Thanks for another wonderful recipe!

Such a fragrant rice filling with wonderful herbs and spices! Thanks for your tips for making ahead! Making an extra large batch with my zucchinis

https://mediavine-res.cloudinary.com/video/upload/t_original/v1648606485/pe3gsgqkqsxpnmgv2qmo.mp4

Lebanese zucchini stuffed with rice and vegetables

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