If you have a soft spot for comforting, hearty dishes that carry the rich tradition of Middle Eastern home cooking, then you’re going to absolutely adore the Kousa Mahshi (Stuffed Zucchini with Rice and Ground Beef) Recipe. This dish boasts tender zucchini hollowed out and lovingly filled with a savory mixture of spiced ground beef and fragrant rice, all simmered in a luscious tomato sauce that melds the flavors beautifully. It’s a perfect example of simple ingredients coming together in a way that feels truly special and satisfying—just like a warm hug from the kitchen to your soul.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward but thoughtfully selected ingredients. Each one plays its role in building layers of flavor, texture, and color that make this dish shine. From fresh herbs that add brightness to the warm spices that deepen the taste, you’ll see just how essential each component is.
- 1 cup basmati rice: This long-grain rice absorbs flavors well and remains fluffy, perfect for stuffing zucchini.
- 15 small zucchini (Mexican or Lebanese zucchini): Their firm flesh and size are ideal for hollowing and stuffing without breaking.
- 1 pound ground beef: Adds richness and protein, balancing perfectly with the rice and spices.
- 1 (14.5 ounce) can diced tomatoes: These bring moisture and a subtle tang to the filling mixture.
- 1/2 medium yellow onion, finely chopped: Offers sweetness and depth of flavor when mixed into the stuffing.
- 1/4 cup chopped parsley: Fresh and vibrant, parsley lifts the richness of the beef with herbal brightness.
- 1/4 cup chopped mint: Adds a refreshing, aromatic note that brightens the entire dish.
- 2 tablespoons olive oil: Helps bind the ingredients and adds a silky mouthfeel.
- 1 teaspoon cumin: Essential Middle Eastern spice that enhances the warmth and complexity.
- 1 teaspoon ground black pepper: Gives a gentle kick and balances the flavors.
- 3 teaspoons salt, divided: Salt brings out the natural flavors in every ingredient.
- 1/2 teaspoon paprika: Adds subtle smokiness and a hint of color.
- 1/2 teaspoon ground coriander: Offers a lemony, nutty undertone that complements the beef.
- 1/2 teaspoon ground cinnamon: Provides a warm, cozy note that ties the spices beautifully together.
- 1 (14.5 ounce) can tomato sauce: Creates the rich base sauce that the stuffed zucchini cook in.
- Water: Necessary to bring moisture and help the zucchini cook to tender perfection.
How to Make Kousa Mahshi (Stuffed Zucchini with Rice and Ground Beef) Recipe
Step 1: Soak the Rice
Start by washing your basmati rice and then let it soak in enough water to cover it. This soaking step helps the rice cook more evenly and become tender without getting mushy. While the rice softens, it gives you some hands-free time to prepare the zucchinis.
Step 2: Prepare the Zucchini
Next, carefully slice off the smaller ends of each zucchini. Using an apple or zucchini corer, hollow out the center, leaving a thin shell about 1/8 of an inch thick. Take care not to pierce through the sides or bottom because that’s where your delicious filling will stay nestled during cooking.
Step 3: Mix the Filling
Drain your rice and combine it with the ground beef, canned diced tomatoes, chopped parsley, mint, olive oil, and all the aromatic spices including cumin, black pepper, salt, paprika, coriander, and cinnamon. Stir or use your hands to mix everything evenly. The mixture should be well-combined with the rice and meat tightly integrated for the best stuffing experience.
Step 4: Stuff the Zucchini
Gently fill each hollowed-out zucchini with your savory rice and beef mixture. Be sure not to pack it too tightly, allowing room for the rice to expand as it cooks. Leave about half an inch of space at the top to prevent bursting and keep everything intact.
Step 5: Arrange and Add Sauce
Place the stuffed zucchini snugly in a large pot, stacking them carefully on top of each other. Pour in the tomato sauce along with the remaining salt, then add enough water to cover the zucchini fully. The sauce will infuse the zucchinis as they simmer, soaking in flavor.
Step 6: Weigh Down the Zucchini
Place a small plate over the zucchini in the pot to keep them submerged and prevent them from moving around during cooking. This helps maintain their shape and ensures even cooking.
Step 7: Simmer to Perfection
Cover the pot and bring the sauce to a low simmer over medium-high heat. Then, reduce the heat and let it simmer gently for 50 minutes to an hour. By the end, the rice will be tender, the beef cooked through, and the zucchinis perfectly soft but not mushy.
Step 8: Ready to Serve
Once cooked, your Kousa Mahshi (Stuffed Zucchini with Rice and Ground Beef) Recipe is ready to be enjoyed. For an extra touch, serve with a dollop of minted yogurt to add cooling creaminess that pairs beautifully with the spices.
How to Serve Kousa Mahshi (Stuffed Zucchini with Rice and Ground Beef) Recipe
Garnishes
Fresh herbs like chopped parsley or mint over the top can brighten the plate instantly and create an inviting look. A spoonful of tangy minted yogurt or a wedge of lemon on the side adds a vibrant contrast that balances the richness of the dish beautifully.
Side Dishes
This dish pairs wonderfully with simple sides like warm pita bread, crisp green salads, or a fresh cucumber and tomato salad to add crunch. Consider also a serving of hummus or baba ganoush to keep your meal in the spirit of Middle Eastern flavors.
Creative Ways to Present
For an impressive presentation, serve the stuffed zucchini in a large shallow dish with the tomato sauce spooned over. Garnish with colorful fresh herbs and a drizzle of olive oil. Alternatively, arrange the zucchinis vertically on a platter for a creative, eye-catching display that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover Kousa Mahshi stores wonderfully in an airtight container in the refrigerator for up to 3 days. Keep the sauce and zucchini together to maintain moisture and flavor, reheating gently to avoid drying out.
Freezing
You can freeze this dish by placing the stuffed zucchini in a freezer-safe container with sauce. Freeze for up to 2 months. Thaw overnight in the fridge before reheating to keep textures intact and flavors fresh.
Reheating
Reheat on the stovetop over low heat with a splash of water or additional tomato sauce to keep the zucchini moist. Cover the pot to steam gently until heated through. Avoid microwaving for best texture.
FAQs
Can I use other types of rice for Kousa Mahshi?
While basmati rice is preferred for its texture and aroma, you can substitute with similar long-grain rice varieties. Just be mindful that cooking times and moisture absorption may vary.
Is it possible to make this recipe vegetarian?
Absolutely! You can replace the ground beef with lentils, crumbled tofu, or a mix of finely chopped mushrooms and nuts for a delicious vegetarian version of Kousa Mahshi.
How do I prevent the zucchini from breaking when hollowing?
Use a corer gently and leave a thin but sturdy wall around the zucchini. Don’t force the corer deep to avoid puncturing the sides or bottom, which would cause leaks during cooking.
Can I prepare Kousa Mahshi in advance?
Yes, you can prep the zucchinis and stuffing ahead of time, then assemble and cook closer to mealtime. This makes hosting and weeknight dinners more manageable.
What should I serve with this dish to make a complete meal?
Pair it with light salads, warm flatbreads, and fresh yogurt-based dips. These complement the richness of the stuffed zucchini while keeping the meal balanced and vibrant.
Final Thoughts
Giving this Kousa Mahshi (Stuffed Zucchini with Rice and Ground Beef) Recipe a try is like welcoming a timeless family favorite into your kitchen. Its beautiful blend of flavors and textures offers comfort and delight with every bite. Whether you’re making it for a special occasion or just to enjoy a taste of classic Middle Eastern cuisine, this recipe is sure to become a cherished staple. Don’t hesitate to dive in and savor the joy of homemade stuffed zucchini!
Print
Kousa Mahshi (Stuffed Zucchini with Rice and Ground Beef) Recipe
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
Description
Kousa Mahshi is a traditional Middle Eastern dish featuring zucchini stuffed with a flavorful mixture of basmati rice, ground beef, herbs, and spices, all cooked gently in a rich tomato sauce. This comforting and aromatic dish showcases a blend of cumin, coriander, cinnamon, and fresh mint and parsley, slow-simmered to perfection on the stovetop.
Ingredients
Main Ingredients
- 1 cup basmati rice
- 15 small zucchini (Mexican or Lebanese zucchini)
- 1 pound ground beef
- 1 (14.5 ounce) can diced tomatoes
- 1/2 medium yellow onion, finely chopped
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon ground black pepper
- 3 teaspoons salt, divided
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 (14.5 ounce) can tomato sauce
- Water (as needed to cover zucchini in pot)
Instructions
- Soak the Rice: Add the basmati rice to a bowl and fill it with enough water to cover the rice. Let the rice soak while you prepare the zucchini, allowing the grains to soften for better cooking and flavor melding.
- Prepare the Zucchini: Cut the end off the smaller side of each zucchini. Carefully core the zucchini using an apple or zucchini corer, leaving about 1/8 inch thickness around the sides to maintain their shape without poking through.
- Mix the Filling: Drain the soaked rice thoroughly. In a bowl, combine the rice with ground beef, diced tomatoes, finely chopped onion, parsley, mint, olive oil, cumin, black pepper, 1 teaspoon salt, paprika, coriander, and cinnamon. Mix well using hands or a spoon until all ingredients are evenly blended.
- Stuff the Zucchini: Gently fill each hollowed zucchini with the rice and meat mixture using a few tablespoons for each. Avoid packing the filling tightly to allow for rice expansion; leave about a 1/2 inch gap at the top of each zucchini stuffed.
- Arrange in Pot: Place the stuffed zucchinis stacked carefully in a large cooking pot. Pour the tomato sauce over them, sprinkle with the remaining 2 teaspoons of salt, and add enough water to cover the zucchinis fully, ensuring even cooking.
- Weight Down the Zucchini: Place a small plate on top of the stacked zucchinis inside the pot to keep them submerged and prevent floating during cooking.
- Simmer on Stove: Cover the pot with a lid and bring the contents to a low simmer over medium-high heat. Once simmering, reduce heat to low and cook for 50 minutes to 1 hour until the rice is tender and the ground beef is fully cooked.
- Serve: Serve the Kousa Mahshi hot with an optional dollop of minted yogurt on the side for a refreshing contrast.
Notes
- Use a corer specifically for zucchini or apples to hollow out the zucchini without breaking their walls.
- Do not overstuff the zucchini to prevent splitting during simmering.
- Make sure to keep the stuffed zucchini submerged by placing a plate or a heavy lid inside the pot.
- Minted yogurt makes an excellent accompaniment, enhancing the dish’s fresh flavors.
- The dish can be prepared ahead and reheated gently on the stovetop.
