Kousa Mahshi (كوسا محشي) — Lebanese Stuffed Zucchini in Tangy Tomato Broth

• 12Lebanese zucchini (small, pale green) (about 10–12 cm long)
• 350 gGround lamb (80–85% lean)
• 180 gShort-grain rice (rinsed until water runs mostly clear)
• 150 gYellow onion (finely grated)
• 12 gGarlic (about 4 cloves, minced)
• 500 mlTomato passata (or smooth crushed tomatoes)
• 700 mlWater
• 30 gTomato paste (about 2 tbsp)
• 60 mlFresh lemon juice (about 4 tbsp)
• 15 mlExtra-virgin olive oil (about 1 tbsp)
• 2 tspGround allspice
• 0.5 tspGround cinnamon
• 1 tspBlack pepper
• 2 tspFine sea salt
• 1 tspDried mint (optional but traditional)

Instructions

1. 1

   Wash and dry the zucchini, then trim just the stem nub so the zucchini stays sealed on one end. Hollow each zucchini using a zucchini corer, leaving about 6–8 mm thickness so they don’t split during simmering.

2. 2

   Rinse the rice well and drain for 5 minutes so excess water doesn’t loosen the filling. In a bowl, mix the ground lamb, drained rice, grated onion, olive oil, allspice, cinnamon, black pepper, and 2 tsp salt until evenly combined and slightly sticky.

3. 3

   Stuff each zucchini with the lamb-rice mixture using your fingers or the handle of a spoon, stopping when it is about 2 cm from the opening. This headspace is essential because the rice expands as it cooks, and overfilling can burst the zucchini.

4. 4

   Arrange the stuffed zucchini in a wide pot in snug layers, openings facing up to help keep the filling in place. Pack them tightly so they don’t float and unravel, and add a small heatproof plate on top if needed to keep them submerged.

5. 5

   In a bowl, whisk together passata, water, tomato paste, minced garlic, lemon juice, 1.5 tsp salt, and dried mint until smooth. Pour the broth into the pot; the zucchini should be just covered, so add up to 100 ml extra water only if necessary.

6. 6

   Bring the pot to a gentle boil over medium heat, then immediately reduce to low so the surface barely simmers. Cover and cook for 45 minutes, keeping the simmer calm to prevent the rice from pushing out of the zucchini.

7. 7

   Uncover and continue simmering for 10–15 minutes to slightly thicken the tomato broth and finish cooking the rice. The zucchini should be tender but still holding its shape, and the filling should read fully cooked with no hard rice at the center.

8. 8

   Rest the pot off the heat for 10 minutes so the filling sets and the broth flavors round out. Serve the zucchini with a ladle of the tangy tomato broth over the top, keeping the pieces intact as you transfer them to the platter.