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Lebanese Kousa Mahshi (Vegetarian Stuffed Zucchini)

Photo by MrGajowy3 Teodor on Pexels

Lebanese Kousa Mahshi (Vegetarian Stuffed Zucchini)

Kousa Mahshi is a cherished dish in Lebanon, often lovingly prepared by grandmothers for Sunday family gatherings and special occasions, showcasing the rich tradition of stuffed vegetables in Lebanese cuisine. This vegetarian version offers a delightful plant-based alternative.

4 servings (default)Lebanon

Ingredients

Servings
4
  • For the Zucchini
  • 12 pieces Small Lebanese Zucchini (Kousa), 10–12cm long
  • 1 tablespoon Salt
  • For the Stuffing
  • 1 cup Short-Grain Rice, rinsed and soaked for 20 minutes
  • 2 pieces Medium Tomatoes, finely diced
  • 1 piece Small Onion, finely grated
  • 2 tablespoons Fresh Parsley, chopped
  • 2 tablespoons Fresh Mint, chopped
  • 1 teaspoon Ground Allspice
  • ½ teaspoon Ground Cinnamon
  • ½ teaspoon Ground Black Pepper
  • 1 teaspoon Salt
  • 2 tablespoons Vegetable Oil or Melted Butter
  • ¼ cup Pine Nuts
  • ¼ cup Raisins
  • For the Cooking Liquid
  • 4 cups Tomato Juice or Pureed Tomatoes
  • 2 cups Water
  • 2 tablespoons Tomato Paste
  • 2 pieces Garlic Cloves, crushed
  • 1 tablespoon Dried Mint
  • 1 teaspoon Salt
  • ½ teaspoon Ground Black Pepper
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Vegetable Oil

Method

  1. 1

    Prepare the Zucchini

    15 min

    Gently wash the kousa. Using a special zucchini corer (manakra) or a sturdy vegetable corer, carefully hollow out each zucchini from the stem end, making sure to leave about 1 cm of flesh at the bottom intact. Be cautious not to pierce the skin. Once cored, soak the zucchini in the salted water for about 15 minutes to clean and firm them up, then drain well.

  2. 2

    Prepare the Vegetarian Stuffing

    Drain the soaked rice thoroughly. In a large bowl, combine the drained rice with the finely diced tomatoes, grated onion, chopped fresh parsley, chopped fresh mint, allspice, cinnamon, black pepper, salt, pine nuts, and raisins. Add the vegetable oil or melted butter. Mix all the ingredients together very well with your hands until evenly combined.

  3. 3

    Stuff the Zucchini

    Carefully begin filling each cored zucchini with the prepared stuffing mixture. It's important not to pack the stuffing too tightly, as the rice will expand significantly during cooking. Aim to fill each zucchini about three-quarters full, leaving roughly 1 cm of space at the top.

  4. 4

    Arrange in the Pot

    Choose a large, sturdy pot where your stuffed zucchini can fit snugly in a single layer. Arrange them side by side, preferably standing upright if the pot allows, to prevent them from moving around during cooking.

  5. 5

    Prepare the Cooking Liquid

    In a separate bowl, whisk together the tomato juice (or pureed tomatoes), water, tomato paste, crushed garlic, dried mint, salt, black pepper, lemon juice, and vegetable oil until well combined. This is your flavorful cooking liquid.

  6. 6

    Cook the Kousa Mahshi

    1.3 hr

    Pour the prepared cooking liquid over the stuffed zucchini in the pot, ensuring they are just covered. Place a heat-proof plate directly on top of the zucchini to weigh them down and keep them submerged. Bring the liquid to a gentle boil over medium heat, then immediately reduce the heat to very low. Cover the pot tightly and let it simmer for about 1 hour and 15 minutes, or until the zucchini are tender and the rice inside is fully cooked. Check occasionally to ensure there's enough liquid, adding a splash of hot water if needed.

  7. 7

    Rest and Serve

    10 min

    Once cooked, remove the pot from the heat and let the Kousa Mahshi rest for about 10 minutes before serving. This allows the flavors to meld beautifully. Arrange the tender zucchini on a serving platter and generously spoon the rich tomato cooking liquid over them. Serve warm with Arabic flatbread, a side of plain yogurt, or a fresh salad.