Lebanese
Kousa Mahshi
Tender Lebanese zucchini are hollowed and filled with a spiced rice-and-meat stuffing, then simmered slowly in a garlicky tomato broth. The kousa should be soft, brothy, and fragrant with dried mint.
Watch it madeSmileyGirl230 · 11:22
Ingredients
- Small Lebanese zucchini8 small, about 650g
- Short-grain rice1/3 cup
- Ground lamb or beef150g
- Tomato1 small, finely diced
- Tomato paste2 tbsp
- Garlic cloves4, crushed
- Dried mint1 tsp
- Lebanese seven spice1 tsp
- Ground cinnamon1/4 tsp
- Black pepper1/4 tsp
- Fine salt1 1/2 tsp, divided
- Ghee or clarified butter1 tbsp
- Olive oil1 tbsp
- Water or light stock3 cups
- Fresh lemon juice1 tbsp
Method
- Wash the zucchini, trim only the stem tips, and hollow each one with a kousa corer, leaving the walls about 5 mm thick and keeping the ends intact.
- Rinse the hollowed zucchini inside and out, then drain them upside down while preparing the stuffing.
- Rinse the rice until the water runs mostly clear, then drain it well.
- In a bowl, mix the drained rice, ground lamb or beef, diced tomato, ghee, seven spice, cinnamon, black pepper, and 3/4 teaspoon salt until evenly combined.
- Stuff each zucchini loosely to about three-quarters full, tapping gently so the filling settles but leaving room for the rice to expand.
- Arrange the stuffed zucchini snugly in a medium pot in one or two layers.
- Whisk the tomato paste with the water or stock, olive oil, and remaining 3/4 teaspoon salt, then pour it over the zucchini until just covered.
- Place a small heatproof plate over the zucchini to keep them submerged, bring the broth to a boil, then reduce to a gentle simmer.
- Cover the pot and cook for 40 to 45 minutes, until the zucchini are tender and the rice filling is cooked through.
- Stir the crushed garlic, dried mint, and lemon juice into the broth, then simmer uncovered for 5 more minutes.
- Rest for 10 minutes off the heat, then serve the kousa warm in shallow bowls with plenty of tomato broth spooned over the top.
Common questions
Can I substitute regular zucchini if I can’t find small Lebanese zucchini?
Yes. Use the smallest regular zucchini you can find so the walls stay sturdy after coring. Larger zucchini work, but they take longer to cook and are more likely to split or turn mushy.
How long does Kousa Mahshi usually take to cook, and how do I know it’s done?
Simmer gently, covered, until the zucchini is tender and the rice is fully cooked, usually 35 to 50 minutes depending on size. A knife should slide in easily, and the filling should no longer feel crunchy.
What are the most common mistakes when making stuffed zucchini?
Overstuffing is the biggest mistake; the rice needs room to expand. Also avoid hollowing too thinly, boiling too hard, or skipping the plate on top, which can cause the zucchini to break or float unevenly.
How should I store leftovers, and can I freeze Kousa Mahshi?
Store cooled leftovers in an airtight container with some cooking liquid in the fridge for up to 4 days. Freezing is possible, but the zucchini texture softens; thaw gently and reheat covered over low heat.
What should I serve with Kousa Mahshi?
Serve it warm with plain yogurt, a simple cucumber-tomato salad, or Lebanese bread to soak up the tomato broth. A squeeze of lemon adds brightness, especially if the filling is rich with lamb or ghee.