It is widely believed that if you want a preview of a particular country before visiting, then try their popular cuisine. Local food will tell you a lot about a culture and its culinary preferences.
Kousa Mahshi is without question one of those recipes handed down by generations of Syrian and Lebanese families. We all have a slightly different variation. Some use potatoes instead of meat and some replace rice with cauliflower rice. Regardless of how it is prepared, this dish is always a BIG hit.
Traditionally, the recipe uses Kousa, which is a smaller squash and in stores it may be called Mexican squash or yellow squash.
The mahshi (or mihshi… or filling) for this recipe is about the same as it is for Grape Leaves, using ground lamb or you can use lean ground beef if you’d prefer. I’d encourage you to try lamb. I actually find the flavor milder than using traditional beef.
Ingredients
• 12 small tender zucchini squash or baby yellow squash (Mexican squash)
• 1/2 lb. ground lamb or 93/7% lean ground beef or chopped stew meat
• 1 cup white rice (I use calrose) washed and drained
• 1/2 onion chopped (optional)
• 1 medium tomato, diced small
• 1 tablespoon allspice
• 1/2 teaspoon dried mint
• Salt to taste
• Black Pepper to taste (or use Aleppo pepper)
Sauce
• 1- 8 ounce can tomato sauce
• 1-2 cup water (enough to cover the squash)
• 3/4 can crushed tomatoes
• Minced garlic to taste
• Salt to taste
• 1 teaspoon dried mint
Instructions
• Wash and cut the smaller stem off the squash (the necks of the squash)
• Dig out the insides of the squash very carefully trying not to cut the squash while doing so. Use a core utensil if you don’t have one. A long teaspoon works well in a pinch.
• In a bowl combine the meat, rice, parsley, tomato, oil, onion, allspice, salt and pepper.
• Mix very well.
• Stuff the squashes loosely with the meat/rice mixture until they are about full. Leave some room for the rice to expand but not too much room. You don’t want to lose the filling while they boil.
• In a pot, add the tomato sauce, crushed tomatoes, garlic, salt, and mint.
• Add the stuffed squash to the pot, making sure the sauce is covering the squash.
• Bring sauce to a boil.
• Turn to Medium heat and let boil and cook for an hour.
Serve with a little of the broth over the top.
By Rachel Harshfield