Entree: Lebanon – Northern Lebanon – كوسا محشي ➤ kousa mahshi (Small summer squash stuffed with spiced rice and minced lamb, simmered in tomato broth)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 12 small kousa (round or cylindrical summer squash), about 1½–2 lb (700–900 g) total
- 1 lb (454 g) ground lamb
- 1/2 cup (100 g) long-grain or medium-grain rice, rinsed
- 1 small onion, finely chopped, about 3 oz (85 g)
- 1/2 cup (25 g) fresh parsley, finely chopped
- 1/4 cup (10 g) fresh mint, finely chopped
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1.5 g) ground cinnamon
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 3 tbsp (45 ml) olive oil for filling
- 2 tbsp (30 ml) olive oil for sauce
- 3 tbsp (45 g) tomato paste
- 3 cups (720 ml) water or light chicken stock
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) pomegranate molasses (optional, Northern Lebanese preference)

Instructions

1. Trim the stems of the kousa and core them with a small corer or spoon to make a 1–1½ inch (2–4 cm) cavity, taking care not to pierce through the opposite end. Reserve pulp if desired for other uses.
2. In a bowl combine ground lamb, rinsed rice, chopped onion, parsley, mint, allspice, cinnamon, salt, pepper, and 3 tbsp (45 ml) olive oil. Mix until just combined; avoid overworking. Test a small pinch by frying to check seasoning and rice texture.
3. Fill each squash loosely with the meat-rice mixture using a small spoon or your fingers, leaving about 1/4 inch (6 mm) headspace for rice expansion. Do not overpack. Seal each end by pressing a small piece of squash from the removed cores back into the open ends if needed.
4. In a large pot, heat 2 tbsp (30 ml) olive oil over medium heat. Stir in tomato paste and gently cook 1–2 minutes to develop flavor. Add water or stock, lemon juice, and pomegranate molasses if using; bring to a simmer.
5. Arrange the stuffed kousa snugly in the pot so they support one another. Add more water if needed to come about three-quarters up the sides of the squash. Cover and simmer gently for 45–60 minutes, turning the pot once or twice, until the squash is tender and the rice inside is fully cooked.
6. Adjust seasoning with salt and additional lemon juice to taste. Serve warm with some of the tomato broth spooned over the squash and a sprinkle of chopped parsley.