Authentic Kousa Mahshi
Tender stuffed baby zucchini simmered in an aromatic garlic, dried-mint, and tomato broth.
If you loved our recent recipes for savory stuffed bell peppers and delicate rolled dolmas, this classic Kousa Mahshi completes the ultimate Mediterranean stuffed vegetable trio. Tender courgettes are hollowed and packed with spiced meat and rice, then gently simmered until the rice absorbs every drop of the garlicky, mint-scented broth.
🔪 Pro Tips: Coring Without Cracking
🌱 Zero-Waste: Repurpose the Zucchini Flesh
Don't toss the scooped zucchini flesh! Sauté it in olive oil with minced garlic, a pinch of sea salt, and beaten eggs for a delicious Levantine skillet scramble (Ijjeh), or fold it into savory batter for pan-fried zucchini fritters.
Recipe: Kousa Mahshi
Authentic Levantine Stuffed Zucchini
Ingredients
For the Zucchini & Filling:
For the Mint-Garlic Tomato Broth:
Step-by-Step Instructions
🍽️ Serving Suggestions
Ladle hot stuffed zucchini into shallow bowls with plenty of the fragrant mint-garlic broth. Serve alongside warm pita bread, thick strained yogurt, and our previous recipes for stuffed bell peppers and grape leaf dolmas for an unforgettable mezze table!