The most delicious Arabic food

Egyptian-style stuffed zucchini (Kousa Mahshi) is a delicious dish where zucchinis are hollowed out and filled with a flavorful rice and herb mixture, then cooked in a rich tomato sauce. Here’s how to make it:

Ingredients Egyptian stuffed zucchini:

For the Zucchini & Stuffing:

• 10-12 medium zucchinis (light green variety preferred)
• 1 cup short-grain rice (washed and drained)
• ½ cup minced parsley
• ½ cup minced dill (optional)
• ½ cup minced cilantro (optional)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, finely diced
• 2 tbsp tomato paste
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cinnamon (optional)
• ½ tsp allspice (optional)
• 2 tbsp olive oil or melted butter

For the Tomato Sauce:

• 2 cups tomato puree (or blended fresh tomatoes)
• 1 tbsp tomato paste
• 2 cups water or vegetable/chicken broth
• 1 tbsp butter or olive oil
• 1 garlic clove, minced
• Salt & black pepper to taste
• ½ tsp sugar (optional, to balance acidity)

Instructions:

1. Prepare the Zucchini:

• Wash the zucchinis and cut off the stem end.
• Use a corer or small knife to hollow out the zucchinis, being careful not to puncture the sides or bottom. Leave a thin layer of flesh.

2. Prepare the Stuffing:

• In a bowl, mix the rice, chopped herbs, onion, garlic, diced tomato, tomato paste, salt, pepper, cinnamon, allspice, and olive oil/butter.
• Stir until well combined.

3. Stuff the Zucchini:

• Fill each zucchini about ¾ full with the rice mixture (the rice will expand as it cooks). Do not overfill.

4. Prepare the Tomato Sauce:

• In a large pot, heat the butter or oil and sauté the minced garlic for 30 seconds.
• Add the tomato puree, tomato paste, water/broth, salt, black pepper, and sugar.
• Bring to a simmer for 5 minutes.

5. Cook the Stuffed Zucchini:

• Gently place the stuffed zucchinis in the pot with the tomato sauce, arranging them so they are snug but not stacked.
• The sauce should almost cover the zucchinis; add more water if needed.
• Bring to a boil, then reduce heat to low, cover, and let simmer for about 35-45 minutes, or until the rice inside is fully cooked and the zucchini is tender.

6. Serve & Enjoy:

• Carefully remove the zucchinis from the pot.
• Serve warm with extra sauce on the side.
• Enjoy with yogurt or Egyptian salad (salata baladi)!