KOUSA MAHSHI: A Family FAVORITE! BEST RECIPE for Arab-style Squash Stuffed With Rice &Lamb
Recipe Information
Koussa Mahshi
Cultural Context
Koussa Mahshi, originating from the Levant region, is a cherished dish in Syrian cuisine, often prepared during family gatherings and festive occasions. This dish embodies the resourcefulness of home cooks, utilizing seasonal vegetables and simple ingredients to create a hearty meal. Today, Koussa Mahshi has gained popularity beyond Syria, with variations appearing in Middle Eastern restaurants worldwide, reflecting the rich culinary heritage of the region.
ground beef
🥗Healthier: ground turkey
💰Cheaper: ground pork
Ground turkey is leaner while ground pork is often less expensive.
rice
🥗Healthier: quinoa
💰Cheaper: bulgur
Quinoa provides more protein, while bulgur is a cost-effective grain.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil is healthier; canola oil is often cheaper.
tomato sauce
🥗Healthier: homemade tomato puree
💰Cheaper: canned tomatoes
Homemade puree is fresher, while canned tomatoes are budget-friendly.
Start by preparing fresh tomato puree using about 3 tomatoes.
Soak 1.5 cups of short grain rice for about 30 minutes and rinse several times to remove extra starch.
In a bowl, combine soaked rice with 1 tablespoon of melted butter, 1 tablespoon of chopped fresh mint, 1 teaspoon of salt, a dash of lemon pepper, 0.5 teaspoon of ground nutmeg, and 1 teaspoon of allspice.
Add 0.25 cup of the prepared tomato puree to the filling mixture.
Incorporate 1.5 cups of ground lamb into the filling and mix well by hand.
Core out the Mexican squash using a vegetable corer.
Fill each zucchini about three-quarters of the way with the lamb and rice mixture.
Place lamb shoulder or lamb chops at the bottom of a pot to season the broth, adding salt and pepper.
Add the stuffed zucchini into the pot, cut side up, and pour in the remaining tomato puree and several cloves of sliced garlic.
Season the broth with about 2 teaspoons of salt, half a can of tomato sauce or a couple of tablespoons of tomato paste, and fill the pot with water, leaving about three inches from the top.
Bring the pot to high heat until the water boils, then reduce the heat and simmer for about an hour.
Cooking Techniques
Equipment Needed
Spice Level:
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