Kousa Mahshi Recipe
Kousa Mahshi is tasty, nutritious, and flavorful, but transforms blandzucchinis into onion-turmeric-garlic flavor and texture layer by layer.
Equipment
- Manakra (zucchini corer)
- Dull cutting blade
- Small bowl
- Small heavy-bottom pot with lid
- Wooden spoon
- Ladle
Ingredients
For the zucchinis:
- 12–14 pcs light green small zucchinis (Kousa)
For the filling:
- 1 cup short-grain rice, rinsed
- 250 g minced lamb or beef (optional)
- 1 pcs medium onion, finely chopped
- 2 pcs medium tomatoes, diced
- 3 cloves garlic, minced
- 2 tbsp parsley, chopped
- 2 tbsp butter or olive oil
- 1 tsp ground allspice
- 1 tsp cinnamon
- ½ tsp black pepper
- 1½ tsp salt
For the sauce:
- 3 cups tomato puree
- 2 tbsp tomato paste
- 4 cloves smashed garlic
- 2 tbsp lemon juice (or pomegranate molasses)
- 1 tsp salt
- 3 cups water
Instructions
- Wash zucchinis, top them off, and hollow out interiors.
- Combine rice, meat, vegetables, herbs, and spices together to make filling.
- Fill zucchinis ¾ full.
- Heat sauce in pan: combine puree, paste, garlic, lemon juice, and water together. Boil.
- Place stuffed zucchinis in pan, top with sauce.
- Push zucchinis down with plate to hold them in place.
- Simmer 50 minutes or until rice and zucchinis are tender.
- Serve hot over salad or yogurt.