קוסא מחשי ערבי אותנטי
על המתכון
Learn how to make authentic Middle Eastern Stuffed Zucchini, also known as Kusa Mahshi! In this step-by-step cooking tutorial, we’ll show you how to perfectly hollow out gray/Lebanese squash, season a savory ground beef and rice filling, and simmer everything in a rich, comforting garlicky tomato broth.
מצרכים
- 10–12 small Lebanese (Mexican) zucchinis (kousa), cored
- 1 lb (450g) ground beef or lamb (or 50/50 mix)
- 1 cup short-grain rice (e.g., Egyptian/parboiled), rinsed and soaked 30 minutes, then drained
- 1 medium onion, finely chopped/grated
- 2 tbsp vegetable oil or ghee
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp allspice (or Lebanese 7-spice blend)
- 1/4 tsp ground cinnamon
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint (optional)
- 4 garlic cloves, crushed
- 2 tbsp tomato paste
- 4 cups tomato juice or passata (or blend 6 fresh tomatoes with water to make 4 cups)
- 1 tbsp dried mint
- 1 tsp salt (for sauce)
- Juice of 1 lemon (about 2–3 tbsp)
- Optional: 1 dried chili or dash of cayenne for heat
אופן ההכנה
- Prep zucchini: Wash kousa. Using a corer (or small spoon/paring knife), hollow out centers carefully, leaving ~1/4-inch thick walls to avoid tearing. Save the scooped flesh for later (optional).
- Make filling: Mix ground meat, soaked/rinsed rice, onion, tomato paste, spices (allspice, cinnamon, salt, pepper), parsley, mint (optional), and oil/vegetable oil until combined.
- Stuff zucchini: Loosely pack each zucchini with the mixture
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