Entree: Lebanon – Bekaa Valley – كوسا محشي ➤ Kūsa Maḥshī (Small zucchini hollowed and stuffed with a seasoned rice and minced meat mixture, simmered in a tangy tomato broth)

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

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 20 min

Ingredients

- 12 medium zucchini, approx. 3 lb (1.4 kg)
- 1 lb (454 g) ground lamb
- 1 cup (190 g) long-grain rice, rinsed and drained
- 1 medium onion, finely chopped
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) pine nuts, lightly toasted
- 2 tbsp (12 g) chopped fresh parsley
- 1 tbsp (6 g) chopped fresh mint
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 3 cups (720 ml) crushed tomatoes or tomato passata
- 2 cups (480 ml) water or light lamb broth
- 1 tbsp (15 ml) tomato paste (optional, for deeper flavor)
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) olive oil for sauce
- Plain yogurt or warm pita, for serving (optional)

Instructions

1. Prepare the zucchini by trimming the blossom ends and hollowing each one with a corer or small spoon to make tubes about 2/3 full; reserve the flesh. Lightly salt the hollowed zucchinis and set aside.
2. In a skillet, heat 3 tbsp (45 ml) olive oil over medium heat. Sauté the chopped onion and reserved zucchini flesh until soft, 5–7 minutes. Add pine nuts and cook 1 minute until fragrant. Remove from heat and let cool slightly.
3. In a bowl combine ground lamb, rinsed rice, cooled onion mixture, parsley, mint, allspice, cinnamon, 1 tsp (6 g) salt, and 1/2 tsp (1 g) pepper. Mix gently until just combined; do not over-pack.
4. Stuff each zucchini loosely with the meat-rice mixture (do not compact, rice needs room to expand). Leave a small opening at each end for steam.
5. In a large pot, heat 2 tbsp (30 ml) olive oil over medium heat. Pour in crushed tomatoes, water or broth, tomato paste (if using), lemon juice, and 1/2 tsp (1 g) salt. Bring to a gentle simmer.
6. Arrange stuffed zucchinis snugly in the pot in a single layer. Spoon some sauce over them, cover the pot, reduce heat to low, and simmer gently for 40–50 minutes, rotating zucchinis once if needed, until rice is tender and zucchini is soft.
7. Adjust seasoning with salt and pepper to taste. Serve warm with plain yogurt or pita and a sprinkle of additional chopped parsley.