Counter 11 · Meatballs & Mince
Kousa Mahshi Stuffed Zucchini
Hollowed pale zucchini packed with lamb, rice and baharat, then simmered in a garlicky tomato and dried mint broth until tender enough to cut with a spoon.
- Prep
- 45 min
- Cook
- 50 min
- Serves
- 6
- Level
- Medium
Kousa mahshi is a staple across Lebanon, Syria and Palestine, and it is traditionally made with the short, pale Middle Eastern zucchini you will find at Arab and Latin markets as calabacita or grey squash. Their thin skins and tender flesh soften beautifully. A long vegetable corer, called a manakra, makes hollowing fast; an apple corer and patience work too. Save the scooped flesh and fry it with garlic and eggs for breakfast tomorrow. Stir the garlic and mint in at the very end for maximum aroma.
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