Egyptian
Mahshi Kusa
Tender Egyptian zucchini are cored, filled with a fragrant rice-and-herb stuffing, then simmered gently in tomato broth until the grains are soft and the squash is silky. This is the kind of mahshi served warm from the pot with a little extra broth spooned over.
Ingredients
- Small Egyptian or Lebanese zucchini6 small
- Egyptian short-grain rice, rinsed and drained3/4 cup
- Yellow onion, finely grated or minced1 small
- Ripe tomato, grated1 medium
- Tomato paste2 tbsp
- Fresh dill, finely chopped1/3 cup
- Fresh parsley, finely chopped1/3 cup
- Fresh cilantro, finely chopped1/4 cup
- Garlic, minced2 cloves
- Ground cumin1/2 tsp
- Ground coriander1/2 tsp
- Ground allspice1/4 tsp
- Black pepper1/2 tsp
- Salt1 1/2 tsp, divided
- Sunflower oil or ghee3 tbsp
- Chicken or vegetable stock2 cups
- Lemon juice1 tbsp
Method
- Wash the zucchini, trim only the stem ends, and hollow them carefully with a zucchini corer, leaving the walls intact and the bottoms closed.
- Rinse the cored zucchini inside and out, then drain them upside down while you prepare the filling.
- In a bowl, mix the rinsed rice with the onion, grated tomato, 1 tablespoon tomato paste, dill, parsley, cilantro, garlic, cumin, coriander, allspice, black pepper, 1 teaspoon salt, and 2 tablespoons oil or ghee.
- Stuff each zucchini loosely with the rice mixture, filling only about three-quarters full so the rice has room to expand.
- Arrange the stuffed zucchini snugly in one layer in a small heavy pot, with the openings tilted slightly upward if possible.
- Whisk the stock with the remaining 1 tablespoon tomato paste, lemon juice, remaining 1/2 teaspoon salt, and remaining 1 tablespoon oil or ghee.
- Pour the tomato stock over the zucchini until it comes about three-quarters of the way up the pieces; add a little water if needed.
- Bring the pot to a gentle boil over medium heat, then reduce to low, cover, and simmer for 35 to 45 minutes until the zucchini is tender and the rice is fully cooked.
- Turn off the heat and let the mahshi rest covered for 10 minutes so the filling settles.
- Serve warm with some of the tomato broth spooned over the stuffed zucchini.
Common questions
Can I substitute regular zucchini if I can’t find small Egyptian or Lebanese zucchini?
Yes. Use the smallest zucchini you can find, ideally straight and firm. If they’re larger, hollow them carefully and expect a longer simmer. Very large zucchini can become watery and may need sturdier packing to stay intact.
How long does Mahshi Kusa take to cook, and how do I know it’s done?
After simmering gently, it usually takes about 35 to 50 minutes, depending on zucchini size and how tightly packed the pot is. It’s done when the zucchini is tender but still holds its shape and the rice is fully cooked.
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, using too much liquid, or boiling hard, which can split the zucchini. Pack them snugly and simmer gently for the best texture.
How should I store leftovers, and can I freeze them?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or stock. Freezing is possible, but the zucchini texture softens noticeably, so it’s better fresh or refrigerated.
What should I serve with Mahshi Kusa?
It’s commonly served warm with extra tomato sauce, plain yogurt, or a simple salad. It also pairs well with bread and pickles. For a fuller meal, serve alongside grilled meat, lentil soup, or other stuffed vegetables.