{"id":32185,"date":"2024-03-17T16:43:32","date_gmt":"2024-03-17T20:43:32","guid":{"rendered":"https:\/\/thasneen.com\/cooking\/?p=32185"},"modified":"2024-03-17T16:43:32","modified_gmt":"2024-03-17T20:43:32","slug":"kousa-mahshi-stuffed-zucchini-authentic-lebanese-dish","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/kousa-mahshi-stuffed-zucchini-authentic-lebanese-dish\/","title":{"rendered":"Kousa Mahshi- Stuffed Zucchini, Authentic Lebanese Dish"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-32187\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/lousa-mahshi-stuffed-zucchinis.jpg\" alt=\"\" width=\"475\" height=\"356\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/lousa-mahshi-stuffed-zucchinis.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/lousa-mahshi-stuffed-zucchinis-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/lousa-mahshi-stuffed-zucchinis-80x60.jpg 80w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Kousa Mahshi is a traditional Middle Eastern dish, particularly popular in countries like Lebanon, Syria, Jordan, and Palestine. The name &#8220;Kousa Mahshi&#8221; translates to &#8220;stuffed zucchini&#8221; in English. It is a dish made by hollowing out zucchinis (also known as courgettes) and stuffing them with a flavorful mixture, typically rice, ground meat (such as lamb or beef), onions, tomatoes, herbs like parsley and mint, and various spices such as cinnamon, allspice, and nutmeg.<\/p>\n<p>Once stuffed, the zucchinis are usually cooked by simmering them in a tomato-based sauce. This sauce can include ingredients like tomato sauce and garlic. The dish is cooked until the zucchinis are tender and the flavors of the stuffing have melded together.<\/p>\n<p>Kousa Mahshi is often served hot, either as a main course accompanied by rice or bread, or as part of a larger spread of Middle Eastern mezze dishes. It&#8217;s known for its hearty and comforting flavors, making it a beloved dish in the region and among fans of Middle Eastern cuisine worldwide.<\/p>\n<p>Additionally, variations of Kousa Mahshi exist, with some recipes using different fillings such as vegetarian options or incorporating additional vegetables like eggplant or peppers.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-32188\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/stuffed-zucchini-lebanese-dish.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/stuffed-zucchini-lebanese-dish.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/stuffed-zucchini-lebanese-dish-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/stuffed-zucchini-lebanese-dish-45x60.jpg 45w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-32189\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/cooking-kousa-mahshi.jpg\" alt=\"\" width=\"475\" height=\"356\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/cooking-kousa-mahshi.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/cooking-kousa-mahshi-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/cooking-kousa-mahshi-80x60.jpg 80w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/03\/lousa-mahshi-stuffed-zucchinis-1-475x200.jpg\" \/>\n<div class=\"item ERName\">Kousa Mahshi- Stuffed Zucchini, Authentic Lebanese Dish<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Middle Eastern<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT45M\">45 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Middle Eastern Zucchini or Squash- 8<\/li>\n<li class=\"ERSeparator\">[b]For making stuffing [\/b]<\/li>\n<li class=\"ingredient\">Ground beef- less than 1\/4 kg<\/li>\n<li class=\"ingredient\">White short grain rice- 1\/2 cup<\/li>\n<li class=\"ingredient\">Ground all spice- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Ground black pepper- 1 tsp<\/li>\n<li class=\"ingredient\">Kabseh spice- 1 tsp, optional<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ERSeparator\">[b]For sauce[\/b]<\/li>\n<li class=\"ingredient\">Tomato sauce- 1 1\/2 cups<\/li>\n<li class=\"ingredient\">Water- 4 cups<\/li>\n<li class=\"ingredient\">Ground all spice- 1 tsp<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ingredient\">Ground black pepper- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Garlic cloves- 6<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">For making this Middle Eastern or Mediterranean zucchini has to be used, it&#8217;s shorter &amp; wider than the American zucchini. Some even call this squash.<\/li>\n<li class=\"instruction\">For making a large batch you can double or triple the recipe.<\/li>\n<li class=\"instruction\">Wash the zucchinis well under running water.<\/li>\n<li class=\"instruction\">Cut the top stem part.<\/li>\n<li class=\"instruction\">Using a knife make a round cut on the top flesh.<\/li>\n<li class=\"instruction\">I used the back of the spoon to scoop out the zucchini flesh from the inside, create a hollow space to stuff the filling. Do leave some flesh at the bottom part.<\/li>\n<li class=\"instruction\">Keep them aside.<\/li>\n<li class=\"instruction\">In a bowl, add all the ingredients mentioned for making the stuffing.<\/li>\n<li class=\"instruction\">Ground beef or lamb can be used.<\/li>\n<li class=\"instruction\">Short grain white rice or even basmati rice can be used.<\/li>\n<li class=\"instruction\">For making Middle Eastern dishes, mild spice are added.<\/li>\n<li class=\"instruction\">Combine the stuffing well.<\/li>\n<li class=\"instruction\">Stuff the filling into the zucchini, I used the back of the spoon to stuff that way I was able to push the stuffing inside the zucchini.<\/li>\n<li class=\"instruction\">Arrange the stuffed zucchinis in a medium sized saucepan.<\/li>\n<li class=\"instruction\">Add tomato sauce, water, ground all spice, salt, ground pepper &amp; garlic cloves.<\/li>\n<li class=\"instruction\">Ensure to cover the zucchinis with the liquid, add more water if required.<\/li>\n<li class=\"instruction\">Place the saucepan over medium high heat &amp; let the liquid come to a boil.<\/li>\n<li class=\"instruction\">Close the saucepan with the lid.<\/li>\n<li class=\"instruction\">Reduce the heat to medium &amp; cook covered for 45 minutes.<\/li>\n<li class=\"instruction\">Don&#8217;t cook over high heat.<\/li>\n<li class=\"instruction\">After 30 minutes, I opened the lid to check. If the sauce is getting too dry you can add 1\/2 cup more warm water &amp; again cook covered.<\/li>\n<li class=\"instruction\">I cooked for 45 minutes till the zucchinis have turned soft &amp; the sauce has thickened.<\/li>\n<li class=\"instruction\">Take the pan off the heat &amp; let rest for 15 minutes.<\/li>\n<li class=\"instruction\">Serve the stuffed zucchinis on a plate, pour some sauce over it &amp; enjoy.<\/li>\n<li class=\"instruction\">The ground beef &amp; rice stuffing, the tender zucchinis along with the flavourful tomato sauce, this dish tasted delicious &amp; is a complete meal.<\/li>\n<li class=\"instruction\">You can also have pita bread or pita chips with this.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">There will be some leftover stuffing, if you have grape leaves you can use the same stuffing &amp; roll the leaves.[br]Or you can use the filling to stuff green &amp; red peppers, small eggplants &amp; cook in the tomato sauce.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kousa Mahshi is a traditional Middle Eastern dish, particularly popular in countries like Lebanon, Syria, Jordan, and Palestine. The name &#8220;Kousa Mahshi&#8221; translates to &#8220;stuffed zucchini&#8221; in English. It is a dish made by hollowing out zucchinis (also known as courgettes) and stuffing them with a flavorful mixture, typically rice, ground meat (such as lamb &hellip; <\/p>\n","protected":false},"author":1,"featured_media":32190,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[711,419,420,81,407],"tags":[1392,1393],"class_list":["post-32185","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ground-beef-by-ingredient","category-mediterranean-by-cuisine","category-middle-eastern","category-rice-dishes","category-zucchini-by-ingredient","tag-middle-eastern-recipes","tag-stuffed-zucchini","course-main","cuisine-middle-eastern"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=32185"}],"version-history":[{"count":3,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32185\/revisions"}],"predecessor-version":[{"id":32192,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32185\/revisions\/32192"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/32190"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=32185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=32185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=32185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}