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Lebanese Stuffed Zucchini (Kousa Mahshi)
Created by: Howcan Team
Ingredients
- 6 medium zucchinis
- 1 cup of long-grain white rice
- 1/2 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
- 1 teaspoon of allspice
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
- 2 cups of tomato sauce
- 2 cups of water
- Juice of 2 lemons
- 2 tablespoons of olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut off the tops of the zucchinis and hollow them out using a spoon, leaving about 1/4 inch of flesh. Reserve the zucchini pulp for later use.
- In a large bowl, combine the rice, ground beef, onion, tomatoes, parsley, mint, allspice, cinnamon, nutmeg, salt, and pepper.
- Stuff the hollowed zucchinis with the rice and beef mixture, and place them in a deep pot.
- In a separate bowl, mix the tomato sauce, water, lemon juice, and olive oil. Pour the mixture over the stuffed zucchinis in the pot.
- Chop the reserved zucchini pulp and scatter it around the zucchinis in the pot.
- Cover the pot and cook over medium heat for 10 minutes, then reduce the heat to low and simmer for another 20 minutes.
- Transfer the pot to the preheated oven and bake for 30 minutes, or until the zucchinis are tender and the rice is cooked through.
- Serve the stuffed zucchinis hot, with a side of yogurt or a fresh salad.
Lebanese Stuffed Zucchini, known as Kousa Mahshi, is a traditional dish with a history dating back centuries in the Levant region. This flavorful dish consists of zucchinis hollowed out and stuffed with a tantalizing mixture of rice, ground meat, tomatoes, and an aromatic blend of Middle Eastern spices. The dish is then simmered in a savory tomato-based sauce until the zucchinis are tender and the flavors meld together. Renowned Lebanese chefs like Kamal Mouzawak, founder of Beirut's famous Tawlet restaurant, have elevated the art of preparing Kousa Mahshi, using locally sourced ingredients and time-honored techniques. In Lebanon, the best versions of this dish can be found in family-owned restaurants and local eateries, where the recipe is passed down through generations. The key to a perfect Kousa Mahshi lies in the balance of spices and the quality of the zucchinis. The use of fresh, firm zucchinis is crucial, as they hold their shape and texture during the cooking process. Additionally, the stuffing should be well-seasoned with a harmonious blend of cinnamon, allspice, and mint, creating a symphony of flavors with every bite. While the traditional method involves simmering the stuffed zucchinis in a tomato-based sauce, some chefs and home cooks have experimented with alternative cooking techniques, such as baking or grilling, to add a unique twist to this classic dish. These variations offer a delightful departure from the traditional preparation, appealing to modern palates while still honoring the essence of Lebanese cuisine. Today, Kousa Mahshi continues to be a beloved dish in Lebanese households and restaurants, symbolizing the rich culinary heritage of the region. Whether enjoyed at a bustling eatery in Beirut or prepared with love in a home kitchen, this iconic Lebanese dish captures the essence of traditional flavors and the warmth of Lebanese hospitality.
-1717435362988)
90 min
6 servings
350 per serving calories
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