This recipe of kousa mahshi (Stuffed Zucchini) is a popular Middle Eastern dish made with a spiced beef & rice mixture stuffed in squash and cooked in a garlicky tomato broth!
Kousa is a traditional Palestinian, Lebanese recipe that I grew up eating. And it’s one of our family favorites.
What is kousa?
Kousa is another name for squash or zucchini in Arabic. How to Make the stuffing The stuffing is classic ground beef with olive oil, spices, and onions, tomato, then add uncooked rice and stir to combine.
Some people add lamp chops under the kousa mahshi or chicken. For me I like it without. And some people make it with yogurt sauce. For me I always make it with to tomato sauce like my mom and grandma use to make it .
How are we going to Cook the kousa mahshi?
In tomato broth After you’re done stuffing the rice and beef mixture into the kousa, it’s time to cook in tomato sauce. There are many ways to create a tomato sauce, I make mine with olive oil, tomato paste, boiling water, salt, and pepper. Make enough to just barely cover the stuffed squash in the pot.
Servings For : 6-8 People Prep Time: 1 Hour 30 Minutes
20 Mexican squash
2 tablespoon olive oil
1 small onion chopped
1 small tomato chopped
fresh Parsley chopped 1 cup
1 pound ground beef
1 tablespoons 7 spices
salt 1 tablespoons
¼ tablespoons pepper
1 ½ cups short grain white rice
2 cans tomato paste
8-10 cups boiling water. Enough to cover the kousa mahshi
2 chicken cubes
Wash and dry the kousa, then Cut off the stalks of the Mexican squash(kousa), then slice off the dried tips at the opposite end without removing too much of the squash.
Using a knife or apple corer, carefully hollow out the squash and remove the flesh without puncturing the outside of the squash.
Meanwhile let’s make the stuffing, mix the ground beef with salt, black pepper, olive oil and spices, 1 tablespoons 7 spices.
Add the chopped tomato, onion, and parsley. Then add the rice. Give the mixture a good mix.
Now, make the tomato broth, heat the olive oil in a large deep pot over medium. Add the tomato paste and season with salt and pepper. Add the boiling water and bring the mixture to a boil. Lower heat to a simmer, while stuffing the squash.
Let’s stuff the squash, your hands, fill the hollowed out inside of each squash with the rice stuffing. Be sure to leave about ¼ inch of empty space at the top since the rice will expand when cooked. Then stuff tomato chunks or grape leaves on top to seal the squash and prevent the stuffing from coming out when cooked. Repeat with the remaining squash.
Transfer the stuffed squash to the deep pot and bring the mixture to a boil, then simmer over low heat for 45 minutes, allowing the sauce to reduce and the rice to fully cook.
• Serve the stuffed squash warm with the sauce on top.
You also can make the same recipe with a different vegetables I like make it with eggplant and potato or bell pepper.