Entree: Syria – Damascus – كوسا محشي ➤ Kousa Mahshi (Zucchini hollowed and stuffed with a spiced rice and lamb mixture, simmered in a tomato-lemon sauce)

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 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 12 small zucchini, hollowed (about 2 lb / 900 g total)
- 1 lb (454 g) ground lamb
- 1 cup (200 g) short-grain rice, rinsed and drained
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) pine nuts, lightly toasted (optional)
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1/4 cup (10 g) fresh mint, finely chopped
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground allspice
- 1/4 tsp (0.5 g) ground cinnamon
- 2 cloves garlic, minced (about 6 g)
- 3 cups (720 ml) tomato sauce or crushed tomatoes
- 1 1/2 cups (360 ml) water or light beef broth
- 2 tbsp (30 ml) lemon juice
- 1 bay leaf
- 3 tbsp (45 ml) olive oil for sautéing and pot
- Fresh lemon wedges for serving (optional)

Instructions

1. Prepare the zucchinis: Trim ends and hollow each small zucchini with a corer or small spoon, leaving about 1/4 inch (6 mm) wall; reserve the flesh to chop and add to the sauce if desired.
2. Make the filling: In a skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Sauté the chopped onion until translucent, 4–5 minutes. Add minced garlic and pine nuts and cook 1 minute. Transfer to a bowl to cool slightly.
3. Combine filling ingredients: To the bowl add ground lamb, rinsed rice, tomato paste, parsley, mint, salt, allspice, and cinnamon. Mix thoroughly but gently; the mixture should hold together but not be packed tightly.
4. Stuff the zucchinis: Fill each hollow zucchini about three-quarters full (rice will expand). Do not overpack; leave a little headspace. Close the ends by placing the trimmed tops back on or tuck the filling seam-side down in the pot.
5. Arrange in pot and make sauce: In a wide, heavy pot, pour 1 tbsp (15 ml) olive oil and spread a thin layer of sauce ingredients (1/2 cup / 120 ml tomato sauce mixed with 1/2 cup / 120 ml water and 1 tbsp / 15 ml tomato paste) on the bottom to prevent sticking. Place stuffed zucchinis snugly in the pot in a single layer.
6. Add remaining sauce and simmer: Whisk together remaining tomato sauce (about 2 1/2 cups / 600 ml), 1 cup (240 ml) water or broth, 2 tbsp (30 ml) lemon juice, bay leaf, and a pinch of salt. Pour over zucchinis to come about 3/4 of the way up (add extra water/broth if needed). Drizzle 1 tbsp (15 ml) olive oil over the top.
7. Cook gently: Bring to a gentle simmer over medium-low heat, then cover and cook for 45–60 minutes until zucchini are tender and rice is fully cooked. Check after 35–40 minutes; rotate zucchinis if necessary to ensure even cooking and add small splashes of water if sauce reduces too much.
8. Finish and serve: Remove bay leaf. Taste and adjust salt and lemon juice. Serve warm with sauce spooned over, garnished with extra chopped parsley and lemon wedges.