Kousa Mahshi (Stuffed Zucchini in Tomato Sauce)
Local name: كوسا محشي
In short: Small zucchini hollowed and filled with spiced lamb and rice, then simmered in a tomato, garlic and dried mint broth with a squeeze of lemon. It takes about 1 h 35 min in total and makes 5 servings.
- Prep
- 50 min
- Cook
- 45 min
- Total
- 1 h 35 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 340 kcal
Kousa mahshi is everyday family food in Syria, made with the pale green squash the Levant calls kousa. Each zucchini is cored, filled loosely with rice and lamb, and cooked in a tomato broth sharpened with lemon and scented with garlic and dried mint. The rice swells as it cooks, so the stuffing is never packed. Serve it hot with bread, and with yogurt on the side if you like.
Instructions
- Trim the stem end of each zucchini. Use a zucchini corer or a long thin spoon to hollow each one, leaving walls about 5 mm (1/4 in) thick. Keep the pulp for an omelet.
- Mix the rice, ground lamb, 1 tablespoon tomato paste, oil, allspice, cinnamon, salt and pepper in a bowl. Knead briefly until evenly combined.
- Fill each zucchini about two thirds full, leaving room for the rice to swell. Do not pack the filling.
- Lay the zucchini in a wide pot in snug layers. Stir the 2 tablespoons tomato paste into the water with the garlic, mint and salt, then pour it over until the zucchini are almost covered.
- Set a heatproof plate on top to hold the zucchini down. Bring to a boil, then cover and simmer on low heat for 40 minutes, until the zucchini and rice are tender and the broth has thickened.
- Add the lemon juice for the last 5 minutes. Check that the filling reaches 71°C (160°F), then rest for 10 minutes and serve hot.
Tips
- No corer? Use small straight zucchini and a sturdy apple corer, or halve larger ones lengthwise and scoop out a boat shape to stuff and tie.
- For a creamy version, serve with a bowl of garlic yogurt. Some cooks also stuff small eggplants the same way and cook them in the same pot.
Questions and answers
Can I make kousa mahshi ahead?
Yes, it tastes even better the next day. Keep it in its broth in the fridge for up to 4 days and reheat gently on the stove.
Can I use regular zucchini?
Yes, choose the smallest, firmest ones. Large zucchini are watery and hard to hollow, so cut them in short sections and cook a little less.
Can I make it without meat?
Yes. Replace the meat with extra rice and chopped herbs, add a handful of cooked chickpeas, and use vegetable water or plain water in the sauce.
How long does it take to make Kousa Mahshi (Stuffed Zucchini in Tomato Sauce)?
About 1 h 35 min in total: 50 min of preparation and 45 min of cooking.
How many calories are in Kousa Mahshi (Stuffed Zucchini in Tomato Sauce)?
About 340 kcal per serving, with 14 g of protein, 33 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 33 g |
| Fat | 17 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
