Authentic Arabic Kousa Mahshi: The Ultimate Stuffed Zucchini

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. This traditional "labor of love" dish is a staple in Middle Eastern households and perfect for family gatherings. Grab your favorite apple corer and let's get cooking! Don't forget to like, share, and subscribe for more traditional recipes. Ingredients 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 Instructions 1) 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). 2) 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. 3) Stuff zucchini: Loosely pack each zucchini with the mixture, leaving space at the top (about 1/2 inch or ~1 cm) so the rice can expand as it cooks. 4) Make tomato broth: In a pot, fry garlic, then stir in tomato paste. Add tomato juice/passata, water, dried mint, lemon juice, and salt; simmer briefly. 5) Cook: Nestle stuffed zucchini into the sauce so they're fully covered. Simmer on low for 60–75 minutes until tender, or until rice is cooked through (some creators use ~40 minutes in a covered pot). 6) Serve: Serve warm, commonly with plain yogurt on the side. Notes • Variations: Some versions add eggplant alongside zucchini. A few add potatoes to the pot for extra heartiness. • Leftover pulp use: The scooped zucchini flesh can be chopped and made into herby fritters. • Rice overflow: Don't pack it tight; leave ~1/2 inch of space at the top. • Zucchini tears while coring: Use a corer sized slightly shorter than the zucchini and twist carefully. • Sauce too thick/thin: Adjust with extra water (or broth) during simmering.