LEBANESE STUFFED ZUCCHINI
Kousa Mahchi- Beef stuffed squash in a tomato sauce broth.
Provided by Rose- The Salt and Sweet Kitchen
Categories Entrées
Time 1h10m
Number Of Ingredients 12
Steps:
- Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much flesh.
- Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity.
- Set cored zucchini aside.
- In your food processor, add the cut pieces of tomatoes and pulse a few times until well blended.
- In a large mixing bowl, thoroughly mix the stuffing ingredients of rice, ground beef, butter, fresh blended tomatoes, spices and salt until fully combined (I do this by hand).
- Using your hands stuff the zucchini with the beef mixture, leaving half of an inch free at the top to allow the filling to expand.
- Repeat for the rest of the hollowed zucchini.
- Arrange the stuffed zucchinis in a large pot, add water, just enough to slightly cover the zucchinis.
- Cover the pot, place on medium-high heat, and bring water to a boil.
- Reduce heat to medium- low, add tomato sauce or tomato paste, or both ( depending on how thick you like you sauce to be).
- Cover the pot and simmer for 45 minutes or until the zucchini is tender and the rice stuffing is fully cooked.
- Taste the sauce and adjust salt if you'd like.
- Transfer to a serving plate, serve and enjoy!
Nutrition Facts : Calories 250 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 10 grams fat, Fiber 7 grams fiber, Protein 18 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1057 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MAHSHI KOUSA
Stuffed zucchini was one of our everyday dishes in Cairo. When my parents settled in London, my mother searched for a long time for a proper zucchini corer but in the end settled for an apple corer to do the job. In the past it was customary to fry the zucchini in butter until lightly colored before stewing, but it is usual now to omit this step. The most common filling is the meat-and-rice one called hashwa (page 306).
Yield serves 6-8
Number Of Ingredients 8
Steps:
- Wash the zucchini and slice off the stem end. With a long, narrow apple or vegetable corer (they are long and thin and you find them in Arab markets), make a hole at this end of each vegetable and scoop out the pulp, being careful not to break the skin and not to break through the other end, which must remain closed. This is done by digging in gently and giving a sharp quick twist before pulling out the pulp. It is a skill that is acquired with a little practice. Keep the pulp for a stew or salad.
- Prepare the filling in a bowl. Fill each zucchini two-thirds full only, to allow room for the rice to swell. There is no need to block the openings.
- Lay a few thin slices of tomato in the bottom of a large, deep saucepan. Place the stuffed zucchini side by side in layers on top of the tomatoes. Mix the tomato paste with 1 1/4 cups water and the juice of 1 lemon and pour over the zucchini. Add more water if necessary to cover the zucchini. Cover the saucepan and simmer very gently for about 45 minutes, or until the zucchini are soft.
- Crush the garlic cloves with a little salt. Mix with the mint and the remaining lemon juice, sprinkle over the zucchini, and continue cooking for a few minutes longer. The mint is added at the end, because prolonged cooking tends to spoil the taste.
- For Syrian stuffed zucchini with tamarind, add 2-3 tablespoons tamarind paste (see page 46) and 2 tablespoons sugar to the 1 1/4 cups water and bring to the boil, stirring, until the tamarind is dissolved.
- Iranians favor the filling with yellow split peas on page 313, and serve the zucchini topped with yogurt.
- For mahshi cousa bi banadoura, cook the zucchini in the following tomato sauce: Fry 1 large chopped onion in 2 tablespoons vegetable oil until golden. Add 2 crushed garlic cloves, and when it begins to color add 1 pound peeled and chopped tomatoes, season to taste with salt and pepper, and simmer gently for 10 minutes.
KOUSA MAHSHI (STUFFED MARROWS)
This is a delicious recipe found in many variations throughout the Middle East, specially Jordan, Syria and Lebanon. This dish is seved hot as a main course with rice, salad and pita bread. Please note, this is the vegetarian version, you may use minced meat in place of tomatoes and onions for the stuffing to make it a meat dish and you may add a layer of lamb bones (on top of the tomatoes and then layer the marrows on top of the bones) to flavour the stock but discard them before serving. Edited May 14, 07: I never had a problem with the liquid boiling over. To avoid such a mishap, as had mentioned in the directions, kindly use a large pot or casserole.
Provided by AaliyahsAaronsMum
Categories < 4 Hours
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Hollow from one end of the marrows with an apple corer or a small spoon leaving about 1/4 inch thick shell all around.
- Wash them thoroughly and dry.
- To make the stuffing, mix the ingredients for the stuffing in a bowl, add a little oil, 1/2 tsp allspice and season with salt and pepper.
- Stuff the marrows upto three-quarters full (do not fill to the brim as the mixture will expand when cooking and leak out).
- In a large casserole or saucepan, first oil the base, then place the sliced tomatoes at the bottom of the pot.
- Sprinkle crushed garlic on top and then layer the stuffed marrows.
- Season with remaining half of the spices and oil.
- Mix the tomato paste with the vegetable stock and pour into the pot to cover the stuffed marrows.
- Cover the marrows with a plate or something similar to hold them down lightly to keep them in place while cooking so the stuffing doesn't run out.
- Put the pot to cook on high heat and bring it to a boil.
- When it comes to boil, lower the heat and simmer gently for 1 hour.
- Uncover and simmer to thicken sauce, if needed.
- Serve hot.
Nutrition Facts : Calories 288.9, Fat 15, SaturatedFat 2.2, Sodium 1832.7, Carbohydrate 35.9, Fiber 4.5, Sugar 6.5, Protein 5.2
More about "mahshi kousa recipes"
KOUSA {AUTHENTIC LEBANESE STUFFED SQUASH}
From feelgoodfoodie.net
Ratings 356Servings 8Cuisine Lebanese, Mediterranean, Middle EasternCategory Entree
- Cut off the stalks of the Mexican squash, then slice off the dried tips at the opposite end without removing too much of the squash.
- Using a knife or apple corer, carefully hallow out the squash and remove the flesh without puncturing the outside of the squash. You can reserve the flesh for another recipe.
- Heat the olive oil in a large pan on medium heat large. Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. Cook until the beef is browned, about 7-10 minutes. Add the uncooked rice, the remaining salt and stir to combine the ingredients.
- To make the tomato broth, heat the olive oil in a large deep pot over medium. Add the tomato paste and pressed garlic and season with salt and pepper. Cook until the mixture becomes fragrant, about 1 minute. Add the chicken broth and bring mixture to a boil. Lower heat to a simmer, while stuffing the squash.
HOW TO MAKE KOUSA MAHSHI: CLASSIC KOUSA MAHSHI RECIPE
From masterclass.com
- 1. Rinse the rice. Transfer rice to a large bowl and add enough cold water to cover. Set aside and let soak for 30 minutes.
- 2. Meanwhile, prepare the zucchini. Trim the stem end of the zucchini and set aside. Starting from the cut end, use a zucchini corer or apple corer to remove the zucchini core. Use a paring knife to finish coring the zucchini, if needed. Transfer cored zucchini to a baking sheet and set aside.
- 3. In a skillet over medium-high heat, warm olive oil until shimmering. Add ground beef and salt, breaking up the meat with a wooden spoon. Sauté until browned, about 6 minutes.
- 4. Add diced tomatoes and pine nuts and cook until tomatoes start to stick to the pan and brown, about 4 minutes.
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