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Kousa Mahshi, or stuffed zucchini, is a cherished dish in Lebanese cuisine, known for its comforting flavours and rich cultural significance. This dish is a staple in many Lebanese households, often served during family gatherings and special occasions.
It embodies the essence of Lebanese cooking, simple ingredients, carefully prepared, resulting in a meal that is both hearty and flavourful.
What Is Kousa Mahshi?
Kousa Mahshi is a dish that consists of zucchinis hollowed out and stuffed with a savoury mixture of rice, ground meat (usually lamb or beef), and a blend of spices.
The zucchinis are then simmered in a tomato-based sauce until they are tender and infused with the flavours of the filling and sauce. The word “Kousa” refers to zucchini, and “Mahshi” means stuffed, aptly describing the dish’s key components.
This dish is versatile and can be served as a main course or as part of a larger spread. In Lebanese culture, it’s often accompanied by yogurt or a simple salad, providing a balance of flavour and textures that enhance the overall dining experience.
Ingredients and Taste
The ingredients for Kousa Mahshi are simple yet come together to create a complex and satisfying flavour profile. The stuffing typically includes a mix of short grain rice, ground meat, onions, and spices like cinnamon, allspice, and black pepper.
These spices give a warm, aromatic quality to the dish, with the cinnamon providing a subtle sweetness that complements the savoury meat and rice.
The tomato sauce, in which the stuffed zucchinis are cooked, adds a tangy brightness that contrasts beautifully with the richness of the stuffing. As the zucchinis simmer, they absorb the flavours of the sauce, becoming tender and flavourful.
The result is a dish where each bite offers a combination of tender zucchini, savoury meat, and fragrant spices, all brought together by the tomato sauce’s acidity.
A Taste of History
Kousa Mahshi is deeply rooted in the culinary traditions of the Levant, a region that includes Lebanon, Syria, Jordan, and Palestine. The practice of stuffing vegetables is ancient, with origins that can be traced back to the Ottoman Empire, where various forms of stuffed vegetables (known as dolma) were popular across the empire’s vast territories.
In Lebanon, Kousa Mahshi has become a beloved dish, often prepared for large family gatherings and festive occasions. It’s a dish that reflects the Lebanese emphasis on family, hospitality, and the joy of sharing a meal.
Over generations, Kousa Mahshi has remained a favourite, not only for its delicious taste but also for the memories it evokes of family kitchens filled with the scent of spices and the warmth of loved ones coming together around the table.
Traditional Lebanese Kousa Mahshi (Stuffed Zucchini)
Serves: 4 people
Ingredients:
For the Stuffing:
- 1 cup short-grain rice, rinsed and drained
- 250g ground beef or lamb
- 1 small onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- Salt and pepper to taste
- 2 tbsp olive oil
For the Zucchini:
- 8 small zucchinis (preferably Lebanese zucchinis)
- 4 cups tomato sauce
- 2 cloves garlic, minced
- 1/2 cup water
- 1 tbsp olive oil
- Salt and pepper to taste
Directions
Preheat your oven to 180°C (350°F). In a large bowl, combine the rice, ground beef or lamb, finely chopped onion, parsley, mint, cinnamon, allspice, salt, pepper, and olive oil. Mix the ingredients well using your hands or a spoon to ensure that everything is evenly distributed. This will be the flavourful stuffing for the zucchinis.
Prepare the zucchinis by washing them thoroughly. Carefully hollow out the centre of each zucchini using a corer or a small knife. Be gentle to avoid puncturing the sides of the zucchinis, leaving about 1/2 cm of thickness for the walls. Set aside the removed zucchini pulp for later use in soups or stews.
Stuff each hollowed zucchini with the rice and meat mixture, leaving a little room at the top (about 1 cm) to allow the rice to expand during cooking. Avoid overstuffing to prevent the zucchinis from bursting as they cook.
In a large pot, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the tomato sauce, water, salt, and pepper. Stir well to combine and bring the sauce to a gentle simmer. This tomato-based sauce will cook the stuffed zucchinis and impart a rich flavour to the dish.
Gently place the stuffed zucchinis in the pot, ensuring they are tightly packed but not overcrowded. If necessary, you can layer them. The sauce should cover the zucchinis halfway; add more water or tomato sauce if needed to ensure they are well covered.
Cover the pot with a lid and simmer the zucchinis over low heat for 30-40 minutes. Check occasionally to ensure the sauce does not dry out, and add more water if needed. The zucchinis should become tender, and the rice should be fully cooked.
Once the zucchinis are cooked through, remove the pot from heat. Allow the dish to rest for 5-10 minutes to let the flavors settle. The sauce should be thickened slightly and flavourful.
Serve the Kousa Mahshi warm, spooning the rich tomato sauce over the stuffed zucchinis. Garnish with additional chopped parsley or mint for freshness. This dish pairs wonderfully with a side of yogurt or a simple salad, and warm pita bread is perfect for soaking up the flavourful sauce.
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