Kousa Mahshi Stuffed Marrows
Delight your taste buds with Kousa Mahshi, a traditional Middle Eastern dish of tender marrows (small zucchini) lovingly stuffed with a fragrant mixture of seasoned ground lamb or beef, rice, and fresh herbs. These delicate zucchini boats are simmered to perfection in a rich tomato sauce infused with a hint of cinnamon and allspice, creating a beautifully balanced blend of savory and aromatic flavors. With its comforting textures, vibrant spices, and satisfying presentation, Kousa Mahshi is perfect for family dinners or special occasions. Serve this culinary masterpiece alongside warm pita and a dollop of yogurt for a complete and unforgettable meal.
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Recipe Information
Ingredients
- 8 pieces marrows (medium-sized zucchini)
- 1 cup long grain rice, rinsed and drained
- 250 grams ground lamb or beef
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon allspice
- 0.5 teaspoon cinnamon
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 3 cups tomatoes, pureed
- 2 cups water or chicken broth
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
Wash the marrows thoroughly, then cut off the tops (reserve them) and hollow out the inside flesh using a corer, being careful not to pierce the walls.
In a mixing bowl, combine the rice, ground lamb or beef, chopped onion, minced garlic, parsley, allspice, cinnamon, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until well blended.
Stuff each hollowed marrow about 3/4 full with the rice and meat mixture, leaving room for the rice to expand during cooking. Replace the caps on the marrows if desired.
In a large pot, heat the olive oil over medium heat. Add the tomato paste and stir for about 1 minute until fragrant.
Pour in the pureed tomatoes and water (or chicken broth). Add 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the lemon juice. Stir to combine and bring the sauce to a gentle simmer.
Carefully arrange the stuffed marrows in the pot, standing upright if possible. The sauce should cover the marrows almost completely; add more water if needed.
Cover the pot and simmer over low heat for about 50-60 minutes, or until the marrows are tender and the rice inside is fully cooked.
Taste the sauce and adjust the seasoning if needed. Serve the stuffed marrows warm, with some of the sauce spooned over the top.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 20.5 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2123 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
