How to Make Kousa Mahshi: Classic Kousa Mahshi Recipe
Written by MasterClass
Last updated: Sep 24, 2023 • 3 min read
Learn how to make Lebanese stuffed zucchini at home with this flavorful recipe.
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What Is Kousa Mahshi?
Kousa mahshi is a popular Lebanese dish of stuffed zucchini cooked in a flavorful tomato broth. This stuffed zucchini dish that hails from the Middle East is made by scoring and stuffing zucchini or summer squash with hashweh ("stuffing"), a ground meat and rice mixture commonly used in Middle Eastern cuisine, then cooking it in a simple tomato broth. Additionally, you can omit the ground meat from the filling to make a vegetarian version of this stuffed zucchini dish.
What Type of Squash Can You Use to Make Kousa Mahshi?
Kousa is the Arabic word for zucchini and refers to the Middle Eastern zucchini variety that's short, light green, and easy to stuff. You can find this specific type of vegetable at the supermarket under the label “Mexican squash” or “gray squash.” If you don’t have access to this variety, you can use any variety of zucchini or summer squash to make this stuffed dish.
5 Tips for Making Kousa Mahshi
If it’s your first time making kousa mahshi, here is a breakdown of the process with some essential tips:
- 1. Prepare the squash. Coring the squash will be easiest with an apple corer. Save the vegetable’s innards to make a delicious frittata for breakfast.
- 2. Make the filling. Although this filling is made with uncooked rice (the rice cooks in the tomato broth), browning the meat ahead of time will add flavor.
- 3. Make the tomato broth. This recipe calls for a tomato broth made with tomato paste and chicken stock. If tomatoes are in season, consider making a fresh tomato sauce instead. Learn how to make homemade tomato sauce in our recipe guide.
- 4. Stuff the squash. Your hands are the best tool for filling the squash with rice stuffing.
- 5. Cook the squash. Finding the right pot to cook the squash in can be a bit of a struggle. Ideally, the squash can stay upright in the pot without overcrowding. Once you've arranged the squash in the broth, pour in the tomato broth. Cook the squash in the broth for at least 30 minutes.
Classic Kousa Mahshi Recipe
makes
prep time
30 mintotal time
1 hr 30 mincook time
1 hrIngredients
- 1
Rinse the rice. Transfer rice to a large bowl and add enough cold water to cover. Set aside and let soak for 30 minutes.
- 2
Meanwhile, prepare the zucchini. Trim the stem end of the zucchini and set aside. Starting from the cut end, use a zucchini corer or apple corer to remove the zucchini core. Use a paring knife to finish coring the zucchini, if needed. Transfer cored zucchini to a baking sheet and set aside.
- 3
In a skillet over medium-high heat, warm olive oil until shimmering. Add ground beef and salt, breaking up the meat with a wooden spoon. Sauté until browned, about 6 minutes.
- 4
Add diced tomatoes and pine nuts and cook until tomatoes start to stick to the pan and brown, about 4 minutes.
- 5
Reduce to medium-low heat, add garlic, pepper, and allspice, and sauté until fragrant, about 1 more minute. Remove from the heat and set aside.
- 6
Make the rice stuffing. Drain the white rice and add to the ground beef mixture. Mix to combine.
- 7
Use your hands to stuff the zucchini, leaving about 1 inch of headspace, as the rice will expand when cooked.
- 8
Make the tomato broth. In a large measuring cup or jar, combine tomato paste with broth and stir or shake to dissolve.
- 9
In a large pot, arrange stuffed squash cut side up. Cover opening of squash with reserved tops. Pour tomato broth around the zucchini. Top with an inverted plate that is slightly smaller than the pot.
- 10
Bring to a boil over high heat, then reduce to a simmer. Continue to simmer until rice is cooked through and squash is tender, about 45 minutes.
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