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
Scale
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.
