Arabic recipesMain dishes
Kousa Mahshi Recipe: Levantine Stuffed Zucchini in Tomato & Mint Broth
Kousa mahshi is a beloved Levantine home dish of small pale-green courgettes hollowed into thin shells, loosely stuffed with Egyptian short-grain rice, minced lamb or beef, ghee and seven-spice blend, and simmered in a rich tomato broth. A final addition of crushed garlic and dried mint perfumes the whole pot.
Also known as:Stuffed Middle Eastern zucchiniMahshi kousa bil-bandouraSyrian and Lebanese stuffed courgettes
Servings5
Prep time40 min
Cook time50 min
Ingredients
Add ingredients to cart- 1.2 kg small pale-green Middle Eastern courgettes (kousa) of even size
- 250 g Egyptian short-grain rice, rinsed, soaked for 15 minutes and drained
- 250 g minced lamb or beef with moderate fat
- 1 tbsp ghee, 1 tsp Levantine seven-spice blend, 1/2 tsp black pepper and salt
- For the tomato broth: 3 tbsp double-concentrated tomato paste dissolved in 1 litre hot water, 1 grated tomato and salt
- For the finish: 5 crushed garlic cloves, 1.5 tbsp dried mint rubbed between the palms and a squeeze of lemon juice
Preparation Steps
- 1Wash the courgettes, slice off the stems and carefully hollow out the centres using a long corer (manara), leaving thin intact walls; rinse briefly in lightly salted water and drain upside down.
- 2Gently mix the drained short-grain rice with the minced meat, ghee, seven spices, black pepper, salt, 1 tsp tomato paste and 2 tbsp water so the grains stay loose inside the shells.
- 3Spoon the filling into each courgette up to two-thirds full, leaving about 2 cm empty at the opening without packing it down, allowing room for the rice to expand as it cooks.
- 4Line the base of a deep pot with tomato slices or some of the scooped courgette pulp, arrange the stuffed kousa snugly, weigh them down with an inverted heatproof plate, pour over the hot tomato broth and simmer covered over low heat for 40 minutes.
- 5Stir the crushed garlic, dried mint and lemon juice into the simmering broth and cook gently for 8 more minutes until fragrant; serve hot in bowls with plenty of the tangy red broth.
