Stuffed zucchini recipe (kousa mahshi)

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Rating:

4/ 5 stars 16 Votes
  • Cuisine: Lebanese

This recipe can be adapted to be suitable for vegetarians (see below)

Ingredients

10 small pale green zucchinis, approx. 10 cm in length
2 heaped tbsp salt
2 heaped tbsp tomato paste or puree

Filling
1 cup long grain rice, washed
250g lean beef mince
1 medium tomato, diced
½ onion, chopped
1/3 cup chopped Italian parsley
1/3 cup chopped mint
1/3 cup chopped coriander
¼ tsp ground chilli
1 tsp baharat or allspice
1 tsp ground cumin
½ tsp black pepper
2 tsp salt
20g softened butter
2 tbsp olive oil

Preparation

Wash zucchini thoroughly under running water. Remove the stalk end, allowing for an opening of approx. 2 cm. Carefully trim the dried section at the other end but make sure not to remove too much, as the zucchini needs to be intact. Carefully hollow out the pulp, using a manakra (marrow scooper). Place one teaspoon of salt in a bowl of water and wash zucchini. Drain and set aside.

Thoroughly mix all the filling ingredients together. Fill each with mixture up to 1 cm from top, do not fill completely. It’s best to fill the zucchinis by hand, tapping them on the bench to settle the filling.

Fill a large pan with water and add the tomato paste. Add filled zucchinis and cover with lid. Bring to the boil, uncover, reduce heat to low and simmer for about 60 minutes. Serve with a little of the sauce and a dollop of yoghurt.


Hints:
 -
Washing zucchinis in salt water keeps them firm when cooking.

- For removing the pulp an instrument can be purchased at any Lebanese general store.

- Do not discard the pulp after hollowing out the zucchini, it can be set aside to make a delicious omelette.

- If any of the mixture if leftover, you can roll it into one or two balls and place in saucepan with zucchinis to cook.

- For vegetarian Kousa, replace the meat with cooked chick peas.


If you enjoyed this Stuffed zucchini recipe (kousa mahshi) then browse more Lebanese recipes, side dish recipes and our most popular hainanese chicken rice recipe.

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Comments (4)

   
06 Mar 2011 03:43 AEST
Lauren
Canberra
YUM
amazing! Compliments all round.
Agree(0 people agree)
Disagree(0 people disagree)
10 Nov 2010 05:50 AEST
Marelisa
New York
Really great job
I love that you demo'd the process AND you can download the recipe too! I have no trouble with the site, I have a Mac/firefox. I ate this in Beirut & have always wanted to make it. Thanks.
Agree(0 people agree)
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24 Oct 2009 03:51 AEST
Rosie
Sydney
amazing!
After trying this recipe, I don't see how I could ever eat kousa any other way!!
Agree(3 people agree)
Disagree(1 people disagree)
01 Feb 2009 04:44 AEST
George Said
Seaholme
Printing
Your website does not allow the proper printing of recipes. A major disadvantage, Print letters are far too small to be of use in the kitchen.
Agree(3 people agree)
Disagree(11 people disagree)

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