📝 About This Recipe
A cornerstone of Lebanese 'Yakhneh' (stew) tradition, Koussa Mahshi features tender grey zucchini hollowed out and stuffed with a fragrant blend of spiced lamb and aromatic rice. Simmered in a vibrant, garlic-infused tomato broth, this dish offers a perfect balance of savory meat, bright acidity, and earthy herbs. It is a labor of love that transforms humble garden vegetables into a sophisticated, soul-warming centerpiece often served at festive family gatherings.
🥗 Ingredients
The Vegetables
- 2 kg Grey Zucchini (Koussa) (small to medium-sized, about 5-6 inches long)
The Hashweh (Stuffing)
- 1.5 cups Short-grain White Rice (Egyptian or Arborio, soaked for 15 minutes and drained)
- 300 g Ground Lamb or Beef (20% fat content for best flavor)
- 2 teaspoons Lebanese Seven Spices (Baharat)
- 1/2 teaspoon Cinnamon (ground)
- 1 teaspoon Black Pepper (freshly cracked)
- 1.5 teaspoons Salt
- 1 tablespoon Clarified Butter (Ghee) (melted)
The Cooking Broth
- 3 tablespoons Tomato Paste (concentrated)
- 1 cup Tomato Sauce (pureed)
- 6 cloves Garlic (crushed into a paste with a pinch of salt)
- 1 tablespoon Dried Mint (rubbed between palms to release oils)
- 6-8 cups Water or Beef Stock (enough to cover the zucchini)
- 2 tablespoons Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Wash the zucchini thoroughly and trim off the woody stem end and the dried blossom end. Be careful not to cut too deep into the flesh.
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2
Using a manakra (zucchini corer), carefully hollow out each zucchini. Start from the stem end, rotating the corer gently to remove the flesh while keeping the walls about 1/8 inch thick. Be cautious not to puncture the sides or the bottom.
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3
Place the hollowed zucchini in a bowl of salted water for 10 minutes to soften slightly and prevent browning while you prepare the filling.
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4
In a large mixing bowl, combine the soaked and drained rice, ground meat, seven spices, cinnamon, salt, pepper, and melted ghee. Mix by hand until the ingredients are perfectly incorporated.
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5
Stuff each zucchini with the rice and meat mixture. Use your pinky finger to gently push the filling down, but do not pack it tightly. Leave about 1/2 inch of space at the top to allow the rice to expand during cooking.
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6
In a large, deep pot, arrange the stuffed zucchini. You can layer them horizontally or stand them up tightly together if the pot allows.
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7
In a separate jug, whisk together the water (or stock), tomato paste, and tomato sauce. Pour the liquid over the zucchini until they are fully submerged.
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8
Place a heat-proof plate upside down over the zucchini to weigh them down and prevent them from floating or breaking apart as the broth boils.
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9
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 45-50 minutes.
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10
While the zucchini simmers, prepare the 'Taklia' by mixing the crushed garlic with the dried mint and lemon juice.
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11
After 50 minutes, remove the plate. Add the garlic, mint, and lemon mixture to the broth. Let it simmer for an additional 10 minutes to infuse the flavors.
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12
Test for doneness by piercing a zucchini with a fork; it should be buttery soft and the rice inside should be fully cooked. Adjust salt and lemon to taste before serving.
💡 Chef's Tips
Select small, firm zucchini for the best texture and flavor profile. Don't throw away the zucchini cores; sauté them with olive oil, garlic, and onions for a delicious side dish (Moutabal Koussa). Avoid overstuffing the zucchini; if the rice doesn't have room to expand, the zucchini will burst during cooking. For a vegetarian version, replace the meat with chickpeas and finely chopped parsley, tomatoes, and onions. If you can't find Lebanese Seven Spices, make a quick mix of equal parts allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg, and ginger.
🍽️ Serving Suggestions
Serve hot in deep bowls with a generous ladle of the tomato broth. Pair with a side of creamy plain yogurt or Laban to cut through the richness of the meat. Accompany with fresh green onions, radishes, and mint leaves on the side for a crunch. A glass of chilled Arak or a light Lebanese Rosé complements the herbal notes of the dish. Serve with warm pita bread to soak up every drop of the garlic-mint tomato sauce.