middle eastern stuffed zucchini (kousa mahshi)

Name: Middle Eastern Stuffed Zucchini (Kousa Mahshi)
Prep time: 1 h
Cook time: 50 min
Yield: 5
Cuisine: Middle Eastern
Ingredients: 3/4 pound(s) good quality beef or lamb; 3/4 cup(s) arborio rice, rinsed; 1 cup(s) chopped tomatoes; 1/2 cup(s) chopped onion; 2-3 - cloves garlic, minced; 1 - lemon juiced; 1 tablespoon(s) minced fresh parsley or 1 tbsp dried parsley; 2 tablespoon(s) minced fresh mint or 2 tsp dried mint; 1 teaspoon(s) cinnamon; 1 teaspoon(s) cumin; 1/2 teaspoon(s) ground allspice; 1/4 teaspoon(s) nutmeg; 1/4 teaspoon(s) ground cloves; 1/4 teaspoon(s) ground cardamom; 3/4 teaspoon(s) salt and pepper; 12 - small to medium zucchini, about 6-8 inches long; ## SAUCE; 4 cup(s) low sodium broth (i use chicken); 1 15 ounce(s) can low salt tomato sauce; 1 14.5 ounce(s) can low sodium crushed tomatoes, don't drain; 2-5 - cloves garlic; 1 tablespoon(s) minces fresh mint or 2 tsp dried mint; 1 teaspoon(s) cumin; 1 - lemon juiced; - salt to taste; - hot sauce to taste (optional)

15 Pinches 4 Photos

Tracy McBurney

The Villages, FL

Updated on Oct 11, 2015

My love of Middle Eastern cuisine always has me looking for new recipes to try and this one is a a hit. I've also served it with falafel balls and a tzatziki dip.

Rate

prep time 1 Hr

cook time 50 Min

method Stove Top

yield 5-6 serving(s)

Ingredients

3/4 pound good quality beef or lamb
3/4 cup arborio rice, rinsed
1 cup chopped tomatoes
1/2 cup chopped onion
2-3 - cloves garlic, minced
1 - lemon juiced
1 tablespoon minced fresh parsley or 1 tbsp dried parsley
2 tablespoons minced fresh mint or 2 tsp dried mint
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon ground allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
3/4 teaspoon salt and pepper
12 - small to medium zucchini, about 6-8 inches long
SAUCE
4 cups low sodium broth (i use chicken)
1 15 ounces can low salt tomato sauce
1 14.5 ounces can low sodium crushed tomatoes, don't drain
2-5 - cloves garlic
1 tablespoon minces fresh mint or 2 tsp dried mint
1 teaspoon cumin
1 - lemon juiced
- salt to taste
- hot sauce to taste (optional)

How To Make middle eastern stuffed zucchini (kousa mahshi)

Step 1

To core the zucchini, I cut off the top end and use a small teaspoon to hollow out the insides. Leave the walls about 1/4 inch thick. Be careful not to poke a hole in them if possible. Discard the pulp.

Step 2

In a large bowl, mix together first 15 ingredients, (this will be the stuffing). Fill the zucchini with the stuffing, be careful not to overfill as the rice will expand as it cooks. In a large, heavy bottomed pot, combine the sauce ingredients and bring to a boil while stirring. Lower the heat and simmer for a few minutes to let the flavors marry.
Step 3

Very carefully float the stuffed zucchini in the broth and simmer, covered for about 45-50 minutes till the rice and meat is done. Serve with a little sauce over and garnish with fresh mint and parsley on top. You can serve with couscous or rice.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes