Dinner Party · Egyptian
Mahshi Kousa
I hollow out small zucchini and pack them with a mixture of ground meat, rice, and fresh herbs. They simmer gently in a light tomato broth until tender.
Why This Works
The subtle sweetness of the zucchini pairs perfectly with the savory rice and herb filling, all brought together by a light, flavorful tomato broth.
The Upgrade
For a richer flavor, add a pinch of seven-spice blend or allspice to the stuffing mixture.
Chef's Secret
Michelin TechniqueDon't overstuff the zucchini; the rice needs room to expand. Also, ensure the zucchini are nestled snugly in the pot so they cook evenly in the broth.
Ingredients
Total time including resting: 60 min
Directions
Prepare the zucchini: Wash the zucchini. Trim off the stem end. Using a zucchini corer or a small spoon, carefully hollow out the center of each zucchini, leaving about a 1/4-inch wall. Reserve the scooped-out zucchini flesh (optional, can be added to the stuffing).
15 minPrepare the stuffing: In a bowl, combine the rinsed rice, ground meat, finely chopped onion, chopped tomatoes, chopped mint, chopped dill, cumin, salt, and pepper. Mix well to combine.
5 minStuff the zucchini: Loosely fill each hollowed-out zucchini with the rice mixture. Do not pack too tightly, as the rice will expand during cooking. Leave about 1/4 inch of space at the top.
10 minPrepare the broth: In a large pot or Dutch oven that can hold the stuffed zucchini snugly, whisk together the vegetable broth (or water), tomato paste, and an additional pinch of salt and pepper.
2 minArrange the stuffed zucchini upright in the pot. If they don't stand on their own, you can lay them on their sides.
2 minBring the broth to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly, and let the mahshi simmer for 30-40 minutes, or until the zucchini are tender and the rice is fully cooked.
40 minCheck for doneness by piercing a zucchini with a fork; it should be tender. The broth should have thickened slightly.
Serve the Mahshi Kousa hot, with a spoonful of the cooking broth over each piece. It is often served with a side of plain yogurt.
1 minWine Pairing
Garnacha
Red Wine
The BottleBodegas Alto Moncayo Veraton
The succulent, juicy nature of the zucchini stuffing pairs beautifully with the ripe, red-fruit core of a high-quality Garnacha. Its low-to-moderate tannin structure ensures that the light tomato broth remains the focal point.
Nutrition per Serving
380
calories
22g
protein
40g
carbs
15g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Tzatziki
Serve a bowl of yogurt, cucumber, and mint to provide a cooling element against the tomato-based broth.
Ingredients
Directions
Combine Greek yogurt, diced cucumber, chopped mint, lemon juice, and minced garlic in a medium bowl.
Stir in olive oil, salt, and pepper.
Mix thoroughly until well combined.
Taste and adjust seasoning as needed.
Cover and chill for at least 10 minutes to allow flavors to meld.
Serve cold.
Side Dish
Warm Flatbread
Use fresh flatbread to mop up the savory tomato broth after finishing the stuffed zucchini.
Ingredients
Directions
Preheat your oven or a dry heavy-bottomed skillet to medium-high heat.
Whisk the olive oil, oregano, and Aleppo pepper in a small bowl.
Lightly brush both sides of the flatbread with the seasoned oil mixture.
Toast the bread for 1-2 minutes per side until pliable and slightly charred at the edges.
Immediately rub the surface of the warm bread with the cut clove of garlic.
Sprinkle with flaky sea salt and serve warm alongside the stuffed zucchini.
Member Reviews
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Cooked it for guests over the weekend — everyone wanted the recipe.