Entree: Qatar – كوسا محشي ➤ Kūsa Maḥshī (Small zucchini stuffed with a spiced rice and lamb mixture, simmered in a seasoned 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 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 12 small kousa (small zucchini), approx. 1.5 lb (680 g) total, hollowed (use a corer)
- 1 lb (454 g) ground lamb
- 1/2 cup (100 g) short-grain rice, rinsed and drained
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced, about 0.2 oz (6 g)
- 3 tbsp (45 ml) olive oil, divided
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) crushed tomatoes
- 3 cups (720 ml) chicken or vegetable broth
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) ground allspice
- 1/4 tsp (1 g) ground cinnamon
- 1/4 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (20 g) toasted pine nuts (optional)
- 1/4 cup (15 g) chopped fresh parsley
- 1/4 cup (15 g) chopped fresh mint
- 1 tbsp (15 ml) pomegranate molasses (optional, for a touch of tang)

Instructions

1. Prepare filling: heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Sauté chopped onion until soft, about 5–6 minutes. Add garlic and cook 1 minute. Add ground lamb and brown, breaking up lumps, about 6–8 minutes. Stir in rinsed rice, tomato paste, allspice, cinnamon, salt, and pepper; cook 2–3 minutes to combine. Remove from heat and stir in parsley, mint, toasted pine nuts (if using), and 1 tbsp (15 ml) lemon juice.
2. Stuff hollowed kousa loosely with filling (do not overpack; rice expands). Place stuffed kousa snugly in a wide, heavy pot in a single layer.
3. Combine crushed tomatoes, broth, remaining 1 tbsp (15 ml) olive oil, remaining 1 tbsp (15 ml) lemon juice, and pomegranate molasses (if using); pour over the kousa so they are nearly covered. Place a small plate on top to keep the kousa submerged.
4. Bring to a gentle simmer, cover, and cook on low heat until zucchini are tender and rice is fully cooked, about 35–45 minutes. Check once or twice and add a splash of water or broth if necessary.
5. Adjust seasoning with salt and lemon juice to taste. Serve warm with plain yogurt or laban and extra chopped mint.