Koussa Ma’hshi (stuffed marrows or Lebanese zucchini)

koussa9

This one was very difficult to write. I’ve made Koussa dozens of times but every time I made it,  the weights were wrong and I’d end up with heaps of filling left over. I believe I’ve got it right this time.

Koussa Ma’hshi is a family favourite. Growing up it was always served with vineleaves stuffed with the same filling. Mum would make the filling and stuff the zucchini while I rolled the vineleaves.

There was never a shortage of vineleaves thanks to the vine in mum and dad’s backyard. All spring and summer you could find us outside picking the leaves, laying them flat on top of each other and storing them in the freezer. Things haven’t changed much over the years either, except now you’ll also find my husband outside picking them as well.

During summer the vine covers alot of the yard and provides a wonderful canopy. Perfect place for barbecue lunches.

We use a tool called a manakra which is a kind of long thin apple corer to hollow out the zucchini. You’ll find a manakra in most Middle Eastern food stores. I’ve seen it written that you can core the zucchini with the handle of a long spoon, but I’ve yet to try it.koussa 2

For this dish you’ll need:-  8 medium (10 – 15 cm long) Lebanese zucchini

4 large cloves garlic – finely chopped

1/2 medium brown onion – finely diced

150g long grain rice (rinsed well)

250g canned diced tomato

200g lean beef mince

1 tsp salt

1/2 tsp each ground black pepper and ground cinnamon.

juice of 1 large lemon

Cut the stalks off the zucchini. Carefully hollow out the fleshy inside making sure not to poke any holes through the skin. Rinse well with cold water, and allow to drain while you prepare the filling.

In a bowl mix well the garlic, onion, rice, tomato, mince, salt, pepper and cinnamon.

Stuff the zucchinis with the filling, and arrange in a medium saucepan.

Sprinkle a little salt over the zucchini, invert a plate to fit over them and cover completely with water.

Cover with a lid and bring to the boil. Turn the heat down to low and simmer for about 45 – 50 minutes or until the zucchini are tender.

Serve warm with a little of the cooking liquid and some lemon juice.

The filling amounts should stuff 8 zucchini but I only did 6, so with the left overs I defrosted some vineleaves and rolled them up with the filling inside.koussa 4

Yum

Enjoy…

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3 thoughts on “Koussa Ma’hshi (stuffed marrows or Lebanese zucchini)

  1. It’s always so interesting to see just how much some countries’ cuisines are influenced by other cultures. We have almost identical dishes in Greece (so much of its food is Middle Eastern influenced) with stuffed zucchini and vine leaves. We usually have the zucchini with avgolemono (egg lemon sauce) and the vine leaves can be stuffed with a meat/rice mixture or just rice, and served with egg lemon or plain. On Crete it is traditional to have stuffed vine leaves with yogurt (Greek yogurt obviously!) which is amazing. You might be interested in my Slow Cooker Stuffed Zucchini! http://ontopofspag.wordpress.com/2012/05/28/stuffed-courgettes-zucchini-with-egg-lemon-sauce-my-slow-cooker-success/

  2. Pingback: Homemade Lebanese Bread | Lona's in the kitchen

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