Entree: Palestine – Southern Culinary Region – كوسا محشي ➤ Kousa mahshi (Small summer squash hollowed and stuffed with spiced rice and ground meat simmered in 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 35 min

Cook 1 hr

Total 1 hr 35 min

Ingredients

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

- 12 small kousa (small summer squash or zucchini), about 3–4 in (7–10 cm) each
- 1 lb (454 g) ground lamb
- 1/2 cup (100 g) short-grain rice, rinsed
- 1 medium onion, finely chopped (~5 oz (140 g))
- 2 cloves garlic, minced
- 1/4 cup (60 ml) olive oil, divided
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) ground allspice
- 1/2 tsp (2 g) ground cinnamon
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (2 g) ground black pepper
- 3 cups (720 ml) tomato sauce diluted with water or light stock (about 2 cups (480 ml) tomato sauce + 1 cup (240 ml) water)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- 1/4 cup (60 ml) water or stock (for mixing the filling if needed)

Show original ingredient measurements

- 12 small kousa (small summer squash or zucchini), about 3–4 in (7–10 cm) each
- 1 lb (454 g) ground lamb
- 1/2 cup (100 g) short-grain rice, rinsed
- 1 medium onion, finely chopped (~5 oz / 140 g)
- 2 cloves garlic, minced
- 1/4 cup (60 ml) olive oil, divided
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) ground allspice
- 1/2 tsp (2 g) ground cinnamon
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (2 g) ground black pepper
- 3 cups (720 ml) tomato sauce diluted with water or light stock (about 2 cups tomato sauce + 1 cup water)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- 1/4 cup (60 ml) water or stock (for mixing the filling if needed)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Trim the stem ends of the kousa; using a small corer or narrow vegetable spoon, hollow each squash gently from the stem end, leaving the bottom intact so they can be stuffed. Reserve the cores if you like for use in the sauce.
2. In a mixing bowl combine 1 lb (454 g) ground lamb, 1/2 cup (100 g) rinsed short-grain rice, finely chopped onion, minced garlic, 1/2 of the olive oil (2 tbsp (30 ml)), 1 tbsp (15 g) tomato paste, 1 tsp (5 g) allspice, 1/2 tsp (2 g) cinnamon, 1 tsp (6 g) salt, 1/2 tsp (2 g) black pepper, and 2 tbsp (8 g) chopped parsley. Mix until cohesive; add up to 1/4 cup (60 ml) water or stock if the mixture feels too dry—filling should be moist but firm.
3. Fill each hollowed kousa with the meat-and-rice mixture, taking care not to overfill (leave about 1/4 inch (0.635 cm) at the top to allow the rice to expand). Close each with the removed stem cap or simply press the filling level flat.
4. In a large wide pot, pour a thin layer of the remaining 2 tbsp (30 ml) olive oil and place the stuffed kousa upright in tight rows. If you kept cores, scatter a few among the kousa for added flavor.
5. Mix 3 cups (720 ml) tomato sauce with 1 tbsp (15 ml) lemon juice and enough water or stock to reach the recommended volume. Pour the tomato broth over the kousa until it comes about three-quarters of the way up the sides.
6. Bring gently to a simmer over medium-low heat, reduce the heat to low, cover, and cook for 45–60 minutes until the kousa and rice are tender and flavors have melded. Check occasionally to ensure there is enough liquid; add a little hot water if necessary.
7. Once cooked, let rest 5 minutes, then serve warm with a spoonful of the tomato broth. Garnish with extra chopped parsley if desired.

1. Trim the stem ends of the kousa; using a small corer or narrow vegetable spoon, hollow each squash gently from the stem end, leaving the bottom intact so they can be stuffed. Reserve the cores if you like for use in the sauce.
2. In a mixing bowl combine 1 lb (454 g) ground lamb, 1/2 cup (100 g) rinsed short-grain rice, finely chopped onion, minced garlic, 1/2 of the olive oil (2 tbsp / 30 ml), 1 tbsp (15 g) tomato paste, 1 tsp (5 g) allspice, 1/2 tsp (2 g) cinnamon, 1 tsp (6 g) salt, 1/2 tsp (2 g) black pepper, and 2 tbsp (8 g) chopped parsley. Mix until cohesive; add up to 1/4 cup (60 ml) water or stock if the mixture feels too dry—filling should be moist but firm.
3. Fill each hollowed kousa with the meat-and-rice mixture, taking care not to overfill (leave about 1/4 inch at the top to allow the rice to expand). Close each with the removed stem cap or simply press the filling level flat.
4. In a large wide pot, pour a thin layer of the remaining 2 tbsp (30 ml) olive oil and place the stuffed kousa upright in tight rows. If you kept cores, scatter a few among the kousa for added flavor.
5. Mix 3 cups (720 ml) tomato sauce with 1 tbsp (15 ml) lemon juice and enough water or stock to reach the recommended volume. Pour the tomato broth over the kousa until it comes about three-quarters of the way up the sides.
6. Bring gently to a simmer over medium-low heat, reduce the heat to low, cover, and cook for 45–60 minutes until the kousa and rice are tender and flavors have melded. Check occasionally to ensure there is enough liquid; add a little hot water if necessary.
7. Once cooked, let rest 5 minutes, then serve warm with a spoonful of the tomato broth. Garnish with extra chopped parsley if desired.