Entree: Syria – Aleppo – كوسا محشي ➤ Kousa Mahshi (Zucchini hollowed and stuffed with seasoned rice and ground meat, simmered in a tangy tomato broth)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 12 medium zucchini, hollowed (do not peel)
- 1 lb (454 g) ground lamb
- 3/4 cup (150 g) long-grain rice, rinsed
- 1 large onion, finely chopped, about 1 cup (150 g)
- 3 tbsp (45 ml) olive oil
- 2 cloves garlic, minced
- 1/4 cup (15 g) flat-leaf parsley, finely chopped
- 1 tsp (5 ml) ground allspice
- 1/2 tsp (2.5 ml) ground cinnamon
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper
- 14 oz (400 g) crushed tomatoes (canned) or strained tomato purée
- 2 cups (480 ml) water or light beef/chicken stock
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 g) butter (optional, for finishing)

Instructions

1. Prepare the zucchini by trimming the ends and using a small corer or narrow spoon to hollow each one, leaving a 1/4-inch shell; reserve the pulp.
2. In a bowl combine ground lamb, rinsed rice, chopped onion (reserve about 2 tbsp for the sauce), garlic, parsley, allspice, cinnamon, salt, and pepper; mix until cohesive but not overworked.
3. Fill each hollowed zucchini loosely with the stuffing mixture, leaving a little room for rice to expand; do not pack too tightly. Close the open end with the cut-off tip or a small slice of zucchini.
4. In a wide, heavy pot, heat 2 tbsp (30 ml) olive oil over medium heat; add the reserved 2 tbsp chopped onion and sauté until translucent. Add crushed tomatoes and 2 cups (480 ml) water or stock; bring to a gentle simmer. Adjust seasoning with salt and pepper and stir in lemon juice.
5. Carefully arrange the stuffed zucchini upright in the simmering tomato broth so they are snug. Add additional water if needed to nearly cover the zucchinis. Drizzle remaining 1 tbsp (15 ml) olive oil over the zucchinis.
6. Cover the pot partially and simmer gently for 45–60 minutes, turning once halfway if possible, until zucchini are tender and rice is cooked through.
7. Remove from heat, dot with butter if using, and let rest 5 minutes. Serve warm with some of the tomato broth spooned over and garnished with extra parsley.