Entree: Syria – Euphrates Valley – كوسا محشي ➤ Kousa Mahshi (Zucchini hollowed and stuffed with spiced rice and meat simmered in a tomato-based broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Additional 5 min

Total 1 hr 20 min

Ingredients

- 8 medium kousa zucchini, hollowed, total approx. 1.5 lb (700 g)
- 1 lb (454 g) ground lamb (or beef)
- 1 cup (200 g) short-grain rice, rinsed and drained
- 1 medium (6 oz / 170 g) onion, finely chopped
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) pine nuts (optional), toasted
- 1/4 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (8 g) fresh mint, finely chopped
- 1 tsp (5 g) ground allspice
- 1/2 tsp (1.5 g) ground cinnamon
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 cups (720 ml) tomato purée or crushed tomatoes
- 1 cup (240 ml) water or light broth
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) plain olive oil for sauce
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Fresh dill or additional parsley for garnish

Instructions

1. Hollow the kousa: Using a thin stuffing corer or small spoon, carefully hollow each zucchini to create a tube, leaving about 1/4 inch (6 mm) shell. Reserve the flesh for another use.
2. Make the filling: In a bowl combine ground lamb, rinsed rice, chopped onion, 2 tbsp olive oil, pine nuts, parsley, mint, allspice, cinnamon, 1 tsp salt and 1/2 tsp pepper. Mix until cohesive but do not overwork.
3. Stuff the zucchini: Fill each zucchini loosely with the meat-rice mixture (do not overpack; rice will expand). Leave about 1/4 inch (6 mm) space at the ends. Seal ends by pressing the filling in or using a small piece of zucchini flesh as a cap.
4. Prepare braising sauce: In a deep wide pot, stir together tomato purée, tomato paste, water or broth, lemon juice, 2 tbsp oil, sugar if using, and 1/2 tsp salt. Bring to a gentle simmer and adjust seasoning.
5. Arrange and simmer: Place stuffed kousa snugly in the sauce in a single layer. Spoon sauce over to cover about halfway. Place a small plate weighted lightly on top to keep rolls from unravelling. Cover pot and simmer gently for 40–55 minutes until zucchini is tender and rice is cooked, checking occasionally and adding a splash of water if too thick.
6. Finish and serve: Let rest 5 minutes. Transfer to a serving dish, spoon sauce over, garnish with dill or parsley and serve warm with plain yogurt or flatbread.