Kusa Mahshi

Written By waleed asadi

This is the staple of Levantine Arab cooking. It’s one of those dishes that everyone’s family makes and they all have their own spin on it but the main point is that you have zucchini or squash that is cored and stuffed with the traditional stuffing (rice + meat) and cooked in a flavorful tomato sauce. It’s the kind of dish that just feels like home wherever you are. It’s a true labor of love and it warms my heart every time I have it.

Serves: 4

Time: 1.5 hours

Ingredients

  • 15 Zuchhini

  • 1 lbs Ground Beef

  • 1 tbsp Salt

  • 1 tbsp Black Pepper

  • 1 tbsp Arabic 7 Spice

  • 1 cup Short Grain Rice

  • 1 small can Tomato Paste

  • 5 Garlic cloves

  • 2 tbsp Olive Oil

  • 1 tbsp Dried Mint

  • 3-4 cups Water

Instructions

Wash the rice a few times and then let it sit and soak in a bowl for 20 minutes. Then strain and keep to the side. Take the zucchini, cut off the bottoms and then core each one until hollow. Keep both the zucchini and the insides to the side

Prep the stuffing by getting a large mixing bowl and adding the soaked rice, ground beef, salt, pepper, and arabic 7 spice and mix. Next stuff each zucchini until they are filled about 3/4 of the way. You need to leave some room for the rice to expand otherwise they will burst open while cooking.

Next mince some fresh garlic. Get a large pot nice and hot, add a bit of olive oil, and drop in the garlic and saute until fragrant. Next add the tomato paste and mix with the garlic. Add 2-3 cups of water and bring to a boil. Drop in the stuffed zucchini doing your best to keep the open side up so the stuffing doesn’t fall out. Add another tbsp of salt to the broth, mix well, cover, and simmer for about 30-40 minutes.

If you have leftover stuffing, place a small pot on high heat for two minutes. Add a bit of olive oil and drop in the remaining stuffing and the insides of the zucchini. Saute for a few minutes then add just enough water to cover. Cover and simmer for 10 minutes (until the rice is cooked through).

When the stuffed zucchini is done cooking, add the dried mint to the pot and mix well. Plate and enjoy.

waleed asadi
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