Entree: Lebanon – Beirut & Coastal Lebanon – كوسا محشي ➤ Kūsa Maḥshī (Zucchini stuffed with spiced rice and minced meat cooked in a tomato-lemon broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 20 small zucchini (kousa), about 2 lb (900 g) total, ends trimmed and hollowed
- 1 lb (454 g) ground lamb (or mix of lamb and beef)
- 1/2 cup (100 g) short-grain rice, rinsed and drained
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 1/4 cup (35 g) fresh parsley, finely chopped
- 2 tbsp (30 ml) pine nuts, lightly toasted (optional)
- 3 tbsp (45 ml) olive oil, plus 2 tbsp (30 ml) for filling if needed
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (1 g) ground black pepper
- 2 tbsp (30 g) tomato paste
- 1 14-oz can (400 g) crushed tomatoes
- 3 cups (720 ml) water or light chicken/vegetable stock
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (4 g) sugar (optional, to balance acidity)

Instructions

1. Prepare the zucchini by trimming the stem end and hollowing out the centers with a small corer or spoon, leaving a 1/4 in (6 mm) wall; set aside and reserve the flesh.
2. In a bowl combine the ground lamb, rinsed rice, finely chopped onion, parsley, toasted pine nuts (if using), 2 tbsp (30 ml) olive oil, 1 tsp (5 g) salt, allspice, cinnamon, and black pepper; mix until well combined but do not overwork.
3. Fill each hollowed zucchini loosely with the mixture (do not pack tightly; rice will expand). Leave a small space at the top. Close ends with a small piece of zucchini or skewer if desired.
4. In a large wide pot, spread a thin layer of quartered hollowed zucchini pieces or tomato slices on the bottom to prevent sticking. Arrange the stuffed zucchini upright or in snug layers.
5. Whisk together tomato paste, crushed tomatoes, water or stock, lemon juice, remaining olive oil and sugar (if using); pour over the stuffed zucchini to come about three-quarters up the sides.
6. Bring to a gentle simmer over medium heat, then reduce to low, cover and cook for 45–60 minutes until rice and zucchini are tender and filling is cooked through.
7. Adjust seasoning with salt and a little extra lemon juice if needed. Serve warm with some of the cooking broth spooned over the stuffed zucchini.