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Kousa Mahshi
Created by: Howcan Team
Ingredients
- 6 medium zucchinis
- 1 cup of rice
- 1 pound of ground beef
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh mint, chopped
- 2 tablespoons of tomato paste
- 1 teaspoon of allspice
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 cup of lemon juice
- Salt and pepper to taste
- 3 cups of chicken or vegetable broth
Instructions
- Preheat the oven to 375°F (190°C).
- Cut off the tops of the zucchinis and hollow them out using a zucchini corer or a small spoon, leaving about 1/4 inch of flesh. Reserve the zucchini pulp for later use.
- In a large bowl, combine 1 cup of rice, 1 pound of ground beef, 1 finely chopped onion, 2 diced tomatoes, 1/4 cup of chopped parsley, 1/4 cup of chopped mint, 2 tablespoons of tomato paste, 1 teaspoon of allspice, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 cup of lemon juice, and salt and pepper to taste. Mix well.
- Stuff the hollowed zucchinis with the rice and meat mixture, leaving a little space at the top for the rice to expand. Place the stuffed zucchinis in a large pot.
- Chop the reserved zucchini pulp and sprinkle it over the stuffed zucchinis in the pot.
- Pour 3 cups of chicken or vegetable broth over the stuffed zucchinis in the pot. The broth should cover the zucchinis.
- Cover the pot and bring the broth to a boil. Reduce the heat and let the zucchinis simmer for about 30 minutes, or until the rice is cooked and the zucchinis are tender.
- Transfer the stuffed zucchinis to a baking dish, spoon some of the cooking liquid over them, and bake in the preheated oven for 15-20 minutes, or until the tops are slightly browned.
- Serve the Kousa Mahshi hot with a side of yogurt or salad. Enjoy!
Kousa Mahshi, a traditional Middle Eastern dish, originated in the Levant region and has been enjoyed for centuries. This delectable dish consists of zucchinis stuffed with a tantalizing mixture of rice, ground meat, tomatoes, and aromatic spices. The stuffed zucchinis are then gently simmered in a flavorful tomato-based broth until tender. Renowned chefs in Lebanon, Syria, and Palestine have perfected this dish, each adding their unique touch to the recipe. Today, the best versions of Kousa Mahshi can be savored in authentic Middle Eastern restaurants in these regions. The key to a perfect Kousa Mahshi lies in the balance of spices and the tenderness of the zucchinis, ensuring a delightful culinary experience.
90 min
6
320 calories
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