Tender hollowed-out zucchini filled with a fragrant mixture of spiced rice and ground lamb, simmered in a tangy tomato broth until perfectly tender and bursting with flavor.
Nutrition & Info
Equipment Needed
Instructions
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1
Core the zucchini using a zucchini corer, leaving the bottom intact and walls about 5mm thick. Reserve the pulp.
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2
Mix ground lamb, soaked rice, diced onion, allspice, cinnamon, salt, and pepper. Stuff each zucchini three-quarters full to allow rice to expand.
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3
Arrange stuffed zucchini snugly in a pot. Mix tomato passata, tomato paste, water, and lemon juice; pour over the zucchini.
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4
Bring to a gentle boil, then reduce heat, cover, and simmer for 50 minutes until zucchini is tender and rice is fully cooked.
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5
Serve 2 zucchini per person with plenty of the tomato sauce spooned over.
Did You Know?
In Qatar, the skill of hollowing zucchini without breaking through the sides is a kitchen badge of honor passed between generations.
Chef's Notes
Equipment Tips
- zucchini corer
- large pot
- mixing bowl
The Story Behind Kousa Mahshi
Kousa mahshi arrived in Qatar through the Levantine culinary influence that spread across the Arab world. While the stuffed vegetable tradition originated in the Ottoman-influenced cuisines of Syria and Lebanon, Qatari cooks adapted it with their own spice preferences and the local fondness for tangy tomato-based sauces. The dish became particularly popular in Qatari households during the mid-20th century as international culinary exchange accelerated. It represents the pan-Arab dimension of Qatari cuisine, which blends Gulf traditions with broader Middle Eastern cooking techniques.
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