Syrian Stuffed Zucchini (Kousa Mahshi) with Yogurt Sauce
Dive into the heart of Middle Eastern cuisine with this traditional Syrian Stuffed Zucchini (Kousa Mahshi) recipe, complete with a tangy yogurt sauce. This dish combines the aromatic flavors of spices and herbs stuffed into tender zucchini for an unforgettable meal.
Equipment
- Zucchini corer or small spoon
- Mixing bowl
- Large pot with lid
Ingredients
For the Zucchini:
- 8 medium zucchini about 2 pounds / 900 grams
- 1 cup short-grain rice 200 grams
- 1/2 pound ground lamb or beef 225 grams
- 1 medium onion, finely diced
- 1/4 cup pine nuts 30 grams
- 1 tsp ground allspice 2 grams
- 1/2 tsp ground cinnamon 1 gram
- 1/4 tsp ground black pepper 0.5 grams
- 1 tsp salt 5 grams
- 2 tbsp olive oil 30 ml
- 2 cups chicken or vegetable broth 480 ml
For the Yogurt Sauce:
- 2 cups plain Greek yogurt 475 ml
- 2 cloves garlic, minced
- 1 tbsp dried mint 1.5 grams
- Salt to taste
Instructions
- Hollow out the zucchini using a zucchini corer or a small spoon, leaving about 1/4 inch of flesh all around. Set aside the scooped flesh for another use or discard.
- In a mixing bowl, combine the uncooked rice, ground meat, onion, pine nuts, allspice, cinnamon, black pepper, and salt. Mix well until the ingredients are evenly distributed.
- Fill each zucchini with the rice and meat mixture, leaving about 1/2 inch at the top to allow the rice to expand. Do not overstuff.
- Heat the olive oil in a large pot over medium heat. Arrange the stuffed zucchini in the pot and cook for a few minutes until they start to brown slightly. Pour the broth over the zucchini, cover the pot, and simmer for about 1 hour, or until the rice and meat are fully cooked.
- While the zucchini is cooking, combine the Greek yogurt, minced garlic, dried mint, and salt in a bowl. Stir until well blended and set aside.
- Once the zucchini is cooked, carefully remove them from the pot and place them on a serving dish. Serve hot with the yogurt sauce on the side.
Notes
For a vegetarian option, replace the ground meat with chickpeas or another preferred plant-based protein.
The yogurt sauce can be made ahead of time and stored in the refrigerator to enhance the flavors.
If zucchini is not available, this recipe can also be made with other vegetables such as bell peppers or eggplants. Adjust cooking time accordingly.