Entree: Lebanon – Mount Lebanon – كوسا محشي ➤ Kousa Mahshi (Stuffed summer squash filled with spiced rice and meat cooked in a tomato broth)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 20 small zucchini (kousa), about 2–3 oz (60–85 g) each
- 1 lb (454 g) ground lamb
- 1 cup (200 g) long-grain white rice, rinsed and drained
- 1 medium yellow onion, about 6 oz (170 g), finely chopped
- 2 cloves garlic, about 0.4 oz (12 g), minced
- 3 tbsp (45 ml) olive oil
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (1.5 g) ground allspice
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1/4 cup (60 ml) tomato paste
- 3 cups (720 ml) crushed tomatoes or plain tomato sauce
- 2 cups (480 ml) water or beef broth
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh dill, finely chopped
- 2 tbsp (8 g) fresh mint, finely chopped
- 2 tbsp (30 ml) butter (optional, for finishing)

Instructions

1. Prepare the zucchini by trimming ends and hollowing each with a small corer or spoon, leaving about 1/4 inch (6 mm) shell; reserve scooped flesh for sauce if desired. Rinse and set aside.
2. In a large bowl combine ground lamb, rice, chopped onion, minced garlic, cinnamon, allspice, salt, pepper, dill, mint, and 1 tbsp (15 ml) olive oil; mix until evenly combined but not overworked.
3. Gently stuff each zucchini with the meat and rice mixture, leaving a little room for rice to expand; do not overpack. Close ends by tucking or cutting small rounds of zucchini flesh as lids if needed.
4. In a wide, heavy pot heat remaining 2 tbsp (30 ml) olive oil over medium heat. Add reserved zucchini flesh (if using) and sauté 3–4 minutes, then stir in tomato paste and cook 1 minute to develop flavor.
5. Add crushed tomatoes, water or broth, lemon juice, and 1 tsp (6 g) salt; bring sauce to a simmer. Taste and adjust seasoning.
6. Arrange stuffed zucchini snugly in the pot standing or lying on their sides. Spoon some sauce over the tops so they are partially submerged but not fully covered.
7. Cover pot and simmer gently over low heat for 45–60 minutes, rotating zucchini once halfway through, until rice is tender and meat is cooked through. If sauce reduces too much, add a little hot water.
8. For a richer finish, dot with butter before serving. Serve warm with extra tomato sauce and lemon wedges.