Traditional Kousa Mahshi

Name: Traditional Kousa Mahshi
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Levantine
Ingredients: 6 to 8 medium zucchini; 1 cup medium grain rice, rinsed; 1/2 pound ground beef or lamb; 1 teaspoon ground allspice; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons tomato paste; 4 cups water; 3 tablespoons butter; 4 cloves garlic, minced; 1 tablespoon dried mint

Tender zucchini stuffed with a savory meat and rice filling then simmered in a rich tomato sauce.

By Recipes By Nani· 🌍 Levantine· October 1, 2026

recipesbynani.com

Prep

30 minutes

Cook

55 minutes

Total

1 hour 25 minutes

Serves

Kousa Mahshi is a classic comfort food in my kitchen. The combination of delicate zucchini and the hearty rice filling makes for a meal that feels very special but is actually quite simple to put together.

My mother taught me this version because it cuts out all the extra prep work. By skipping the onions and fresh herbs, you get a pure, delicious flavor that really lets the garlic and mint shine at the end.

🧺 Ingredients

6 to 8 medium zucchini
1 cup medium grain rice, rinsed
1/2 pound ground beef or lamb
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
4 cups water
3 tablespoons butter
4 cloves garlic, minced
1 tablespoon dried mint

👩‍🍳Instructions

1
Wash the zucchini and trim the ends. Use a corer to carefully remove the inside pulp to create a hollow shell, being sure not to poke through the sides.
2
In a mixing bowl, combine the rice, ground meat, allspice, salt, and black pepper. Mix well with your hands until combined.
3
Gently stuff each zucchini with the rice and meat mixture. Only fill them about three quarters full to allow room for the rice to expand while cooking.
4
In a large pot, whisk the tomato paste into the water and bring the liquid to a simmer over medium heat.
5
Place the stuffed zucchini into the pot. If they are not fully covered, add a little extra water. Cover the pot and simmer for 40 minutes.
6
In a small pan, melt the butter and sauté the garlic and dried mint for about one minute until fragrant.
7
Pour the butter mixture into the pot with the zucchini. Simmer for an additional 15 minutes before serving.

💡 Tips

These taste wonderful served warm with a side of plain yogurt. If you have leftovers, store them in an airtight container in the fridge for up to three days and gently reheat them on the stove.

#dinner #stuffed vegetables #comfort food #traditional

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