Entree: Palestine – Northern Culinary Region – كوسا محشي ➤ Kousa Mahshi (Zucchini hollowed and stuffed with a spiced rice and lamb mixture, cooked 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8–10 medium zucchini (kousa), about 1 1/2–2 lb total (approx. 700–900 g)
- 1 lb (454 g) ground lamb
- 3/4 cup (150 g) short-grain rice, rinsed
- 1 medium onion, finely chopped
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 2 1/2 cups (600 ml) water or light beef broth
- 1/4 cup (15 g) fresh mint, finely chopped (or 2 tsp (10 ml) dried mint)
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tsp (5 g) ground allspice
- 1/4 tsp (0.5 g) ground cinnamon
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice

Show original ingredient measurements

- 8–10 medium zucchini (kousa), about 1 1/2–2 lb total (approx. 700–900 g)
- 1 lb (454 g) ground lamb
- 3/4 cup (150 g) short-grain rice, rinsed
- 1 medium onion, finely chopped
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 2 1/2 cups (600 ml) water or light beef broth
- 1/4 cup (15 g) fresh mint, finely chopped (or 2 tsp dried mint)
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tsp (5 g) ground allspice
- 1/4 tsp (0.5 g) ground cinnamon
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice

Instructions

1. Trim the zucchini ends and hollow them using a small corer or a paring knife, leaving about 1/3 inch (8 mm) wall so they hold their shape; reserve the pulp if desired for other uses.
2. In a bowl, combine the ground lamb, rinsed rice, chopped onion, mint, parsley, allspice, cinnamon, salt, and pepper. Add 1 tbsp (15 ml) olive oil and mix until just combined.
3. Stuff each zucchini loosely with the mixture; do not overfill because the rice will expand during cooking. Close the open ends by pressing a bit of filling into the top or cover with reserved zucchini tops if they fit.
4. Arrange the stuffed zucchini snugly in a wide, deep pot. In a separate bowl, whisk together crushed tomatoes, tomato paste, remaining 2 tbsp (30 ml) olive oil, water or broth, and lemon juice. Pour this tomato broth over the zucchini until it comes about halfway up the sides.
5. Bring to a gentle simmer over medium heat, reduce to low, cover, and cook for 40–55 minutes, until zucchini are tender and rice is cooked through. Skim foam if it appears.
6. Remove from heat and let rest 10 minutes. Serve warm with a spoonful of the tomato broth and a sprinkle of fresh parsley or mint.