Kousa Mahshi

Name: Kousa Mahshi
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Bahraini
Ingredients: 8 medium zucchini; 300g ground lamb; 1/2 cup short-grain rice, rinsed; 1 onion, finely diced; 2 tbsp tomato paste; 4 tomatoes, pureed; 1 tsp baharat; 1/2 tsp cinnamon; 1/2 tsp allspice; 2 tbsp ghee; Salt and pepper; 2 cups water; Lemon juice for serving

كوسا محشي (KOO-sah MAH-shee)

Stuffed Zucchini

⏱ Prep Time 1 hour 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 384 kcal

Tender zucchini hollowed out and filled with spiced lamb and rice, simmered in a tangy tomato broth until perfectly tender. This beloved Bahraini dish showcases the Gulf love of stuffed vegetables.

Nutrition & Info

Protein 22.0g

Carbs 38.0g

Fat 16.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

vegetable corer large pot mixing bowl

Presentation Guide

Vessel: deep serving dish

Garnishes: lemon wedges, parsley

Accompaniments: plain yogurt, rice

Ingredients

8 medium zucchini
300g ground lamb
1/2 cup short-grain rice, rinsed
1 onion, finely diced
2 tbsp tomato paste
4 tomatoes, pureed
1 tsp baharat
1/2 tsp cinnamon
1/2 tsp allspice
2 tbsp ghee
Salt and pepper
2 cups water
Lemon juice for serving

Instructions

1
Hollow out the zucchini using a vegetable corer, leaving a thin shell. Be careful not to pierce through the bottom.
2
Mix ground lamb with rinsed rice, diced onion, baharat, cinnamon, allspice, salt, and pepper for the filling.
3
Stuff each zucchini three-quarters full with the meat-rice mixture, leaving room for the rice to expand while cooking.
4
Arrange stuffed zucchini snugly in a pot. Mix tomato puree, tomato paste, ghee, and water, then pour over the zucchini.
5
Cover and simmer gently for 45 minutes until the zucchini is tender and the filling is cooked through.
6
Serve in deep plates with the tomato sauce ladled over, and a squeeze of lemon juice on top.

💡

Did You Know?

In Bahrain, the skill of coring zucchini without breaking them is considered a rite of passage for new cooks in the family kitchen.

Chef's Notes

Equipment Tips

vegetable corer
large pot
mixing bowl

Garnishing

lemon wedges, parsley

Accompaniments

plain yogurt, rice

The Story Behind Kousa Mahshi

Stuffed vegetables are a beloved tradition across the Arab world, and Bahrain's kousa mahshi reflects the island's position at the crossroads of Levantine and Gulf culinary traditions. The dish arrived through the broader Arab cultural exchange but was adapted with Bahraini spice preferences and cooking techniques. Families often prepare large batches, as the labor-intensive coring and stuffing process makes it a dish that rewards cooking in quantity.

🕐 Traditionally enjoyed lunch, family meal 📜 Origins: Levantine-Gulf crossover

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