Mahshi Kossa, a cherished Egyptian dish, features hollowed-out zucchini stuffed with a savory blend of rice, spiced meat, and fresh herbs, simmered in a flavorful tomato sauce. This stuffed vegetable delight reflects Egypt’s rich tradition of transforming simple ingredients into comforting meals, often served with bread or yogurt on the side. Perfect for a hearty family dinner or a special occasion, this recipe brings the authentic taste of Egyptian cuisine to your home. Follow this in-depth, step-by-step guide to master Mahshi Kossa with ease.
Ingredients
For the Mahshi Kossa (Serves 4-6)
- 6-8 small to medium zucchini (about 1.5-2 lbs total)
- 1 cup short-grain rice (e.g., Egyptian or Arborio), rinsed
- 1/2 lb (225g) ground beef or lamb
- 1 large onion, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- Juice of 1 lemon
For the Tomato Sauce
- 2 cups tomato puree or crushed tomatoes
- 1 cup vegetable or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
For Serving
- 1 cup plain yogurt (optional, for dipping)
- Warm pita bread or flatbread
- Lemon wedges
- Fresh parsley, chopped (for garnish)
Equipment Needed
- Large mixing bowl
- Sharp knife and cutting board
- Spoon or melon baller
- Large pot or Dutch oven with lid
- Plate or heatproof dish (to weigh down zucchini)
- Colander
Step-by-Step Instructions
Step 1: Prepare the Zucchini
Select small to medium zucchini with firm, unblemished skin for easier hollowing. Rinse them under cold water and pat dry. Using a sharp knife, slice off the top (stem end) to create a lid, then carefully scoop out the center with a spoon or melon baller, leaving a 1/4-inch thick shell. Reserve the flesh for another use (e.g., a soup or side dish) and sprinkle the inside of the shells with a pinch of salt to draw out moisture. Place the hollowed zucchini in a colander to drain for 15-20 minutes.
This step ensures the zucchini holds its shape and absorbs the filling’s flavors without becoming waterlogged, a key technique in Egyptian Mahshi Kossa.
Step 2: Make the Filling
In a large mixing bowl, combine the rinsed rice, ground meat, chopped onion, parsley, dill, and minced garlic. Add the cumin, coriander, allspice, cinnamon, black pepper, salt, olive oil, and lemon juice. Mix thoroughly with a spoon or your hands until the ingredients are evenly blended, creating a fragrant filling. The fresh herbs and spices are the essence of the dish, so ensure they’re well distributed for consistent flavor in each zucchini.
For a vegetarian version, omit the meat, increase the rice to 1.5 cups, and add extra herbs or a tablespoon of tomato paste for richness. Taste the raw mixture (if safe) and adjust seasoning if needed.
Step 3: Stuff the Zucchini
Pat the drained zucchini dry with a paper towel to remove excess moisture. Spoon the filling into each hollowed zucchini, pressing it down gently with your fingers or the back of the spoon to pack it tightly without overfilling—leave a little space for the rice to expand. Replace the zucchini lids and set aside. If any filling remains, save it for a small side dish or adjust the number of zucchini accordingly.
This stuffing process requires care to ensure even cooking and to maintain the zucchini’s structure, a hallmark of authentic preparation.
Step 4: Assemble in the Pot
Arrange the stuffed zucchini upright or on their sides in a single layer in a large pot or Dutch oven. If needed, stack a second layer, ensuring they fit snugly to prevent tipping during cooking. The close packing helps maintain their shape as they simmer.
Step 5: Prepare the Tomato Sauce
In a bowl, combine the tomato puree or crushed tomatoes, vegetable or chicken broth, olive oil, salt, black pepper, and lemon juice. Stir until well mixed, creating a tangy, savory sauce that will infuse the zucchini. Pour the sauce evenly over the stuffed zucchini, ensuring they are mostly submerged—add more broth or water if necessary, but avoid covering completely to allow steaming. Place a heatproof plate or dish on top to weigh them down, preventing them from floating or opening.
Step 6: Cook the Mahshi Kossa
Cover the pot with a lid and bring to a gentle boil over medium heat. Reduce to a low simmer and cook for 1 to 1.5 hours, or until the rice is tender and the zucchini are soft. Check occasionally, adding a splash of water or broth if the liquid reduces too much. The slow cooking process is vital for melding the flavors and achieving the tender texture characteristic of Egyptian mahshi.
Step 7: Serve the Mahshi Kossa
Remove the pot from heat and let it cool slightly, about 10-15 minutes, with the weight still in place. Carefully lift the plate and transfer the zucchini to a serving platter, spooning some sauce over them. Serve warm with a side of plain yogurt for dipping, warm pita bread, a squeeze of fresh lemon juice, and a sprinkle of chopped parsley for a fresh finish.
Step 8: Enjoy and Store
Savor the tender zucchini filled with spiced rice and meat, enhanced by the rich tomato sauce. Leftovers can be refrigerated for up to 4 days in an airtight container. Reheat gently on the stovetop with a splash of water to restore moisture, though they’re also delicious at room temperature as a snack or appetizer.
Tips for Authentic Flavor
- Zucchini Size: Choose small zucchini (4-6 inches) for even cooking and easier stuffing.
- Herb Freshness: Fresh dill and parsley are essential—dried herbs won’t capture the vibrancy.
- Meat Option: Use lean ground meat to avoid excess grease, or skip it for a vegetarian version with added vegetables like diced tomatoes.
- Cooking Time: Don’t rush the simmer; undercooked rice affects the texture.
- Sauce Variation: Add a pinch of sugar to the tomato sauce if it’s too tart, a common Egyptian adjustment.
Why You’ll Love This Recipe
Mahshi Kossa showcases Egypt’s knack for turning humble zucchini into a flavorful masterpiece. The spiced filling and tangy tomato sauce create a comforting, balanced dish that’s perfect for any occasion. Whether you’re new to Egyptian cuisine or a seasoned cook, this recipe offers a rewarding challenge and a delicious outcome.
Final Thoughts
Creating Egyptian Mahshi Kossa at home is a delightful exploration of this traditional dish, blending patience with rich flavors. This step-by-step guide ensures you perfect the stuffing and cooking process, delivering a meal as satisfying to prepare as it is to eat. Feel free to experiment with fillings or serve with your favorite sides.
