Description
A traditional Lebanese stuffed squash dish filled with spiced rice and meat, simmered in a savory tomato broth.
Ingredients
Scale
- 10–12 small kousa squash
- ¾ cup (150g) short-grain white rice, rinsed
- ½ lb (225g) lean ground beef or lamb
- 1½ tablespoons unsalted butter, melted
- 1½ teaspoons Lebanese 7 spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh flat-leaf parsley, finely chopped (optional)
- 3 tablespoons tomato paste
- 1 can (14 oz/400g) crushed tomatoes
- 4 cloves garlic, minced
- 3 cups (720ml) water or chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon dried mint (optional)
- 1 tablespoon fresh lemon juice
Instructions
- Core the squash by cutting off the stem end and hollowing out the inside, leaving a 5mm wall.
- Make the filling by mixing the rice, ground meat, melted butter, 7 spice, cinnamon, allspice, salt, black pepper, and parsley in a bowl.
- Stuff the squash with the filling, leaving about ¼ space at the top.
- Make the broth by mixing tomato paste, crushed tomatoes, garlic, water or broth, salt, pepper, and dried mint in a pot.
- Cook the stuffed squash upright in the broth, using a plate to keep them submerged. Bring to a boil and then simmer for 45 minutes covered.
- Finish cooking uncovered for 30–45 minutes until the squash is tender and the broth thickens, adding lemon juice at the end.
- Serve the stuffed squash with the broth poured over, alongside yogurt and warm bread.
Notes
Kousa mahshi improves the next day; reheat gently if made in advance. For a vegetarian version, substitute the meat with diced vegetables and nuts.
- Prep Time: 45 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 stuffed squash
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg