Kousa mahshi, or stuffed zucchini, is a beloved Middle Eastern dish renowned for its delicate flavors and satisfying textures. This vibrant culinary creation features tender zucchini blossoms delicately filled with a fragrant mixture of rice, herbs, and spices, then simmered to perfection in a rich, savory sauce. The result is a culinary masterpiece that showcases the region's vibrant heritage and love for fresh, seasonal ingredients. It’s a dish that's both beautiful to behold and incredibly satisfying to eat, perfect for a special occasion or a weeknight supper.
The precise balance of herbs and spices, along with the careful preparation of the zucchini, elevates kousa mahshi from a simple stuffed vegetable to a true culinary gem. This recipe provides a clear and concise guide to mastering this delicious dish, ensuring a mouthwatering result every time. Ready to embark on this flavorful journey? Let's dive into the step-by-step instructions.
Tools Needed
- knife
- spoon (for coring zucchini)
- bowl
- pot
Ingredients
- Rice
- Zucchini: 8 (about 6 servings)
- Salt
- Cumin
- Black Pepper
- 7 Spice
- Allspice
- Østfold (saffron substitute)
- Meat
- Oil: 1/2 mug
- Tomato Paste: 3/4 can
- Lemon Juice: 1/2 cup
- Minced Garlic
- Fresh Mint
Step-by-Step Instructions
Step 1. Prepare the Filling and Zucchini
- Soak the rice with warm water and set aside.
- Cut the tips and ends of the zucchinis. Core the zucchinis carefully, making a circle with the tip of your corer to make it easier.
- Strain the rice and add it to a bowl along with the meat and spices (salt, cumin, black pepper, 7 spice, allspice, Østfold). Add the Østfold until the rice turns yellow.
- Add oil to the rice mixture, mixing to ensure it's moist. Add more oil if needed.
Step 2. Stuff and Simmer the Zucchini
- Stuff the zucchini with the rice mixture, tapping it on the table to ensure all spots are filled.
- In a pot, add lemon juice, tomato paste, and water. Bring to a boil on high heat, then reduce to medium heat and simmer for about an hour, checking occasionally and adding water as needed.
Step 3. Add Final Flavors
- 10 minutes before the end of cooking time, add the garlic and mint.
Step 4. Serve
- Serve the Kousa Mahshi, optionally with the cooking liquid.
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Tips
- Don't rush when coring the zucchini to avoid puncturing it.
- You can use the zucchini scraps in another recipe.
- Taste the spice mixture before stuffing the zucchini to adjust seasoning as needed.
- Leftover stuffing can be used to stuff mini eggplants or bell peppers.
Nutrition
- Calories: approximately 600-800 (per serving)
- Fat: 30-40 (g)g
- Carbs: 50-60 (g)g
- Protein: 25-35 (g)g
FAQs
1. Can I use other vegetables instead of zucchini?
Yes! Other summer squash varieties like yellow squash or pattypan squash work well. Just adjust cooking time as needed.
2. How do I prevent the zucchini from falling apart during cooking?
Gently scoop out the zucchini, leaving a thicker base for stability. Also, simmer gently rather than boiling.
3. Can I make this recipe ahead of time?
Yes, you can prepare the filling and stuff the zucchini a day in advance. Store them covered in the refrigerator and cook when ready.
With its delightful blend of flavors and textures, kousa mahshi is a truly rewarding dish to prepare. This recipe offers a delicious and accessible gateway to experiencing the rich culinary heritage of the Middle East. Enjoy the fruits of your labor – a flavorful and satisfying meal that's sure to become a family favorite.