Koussa was one of those dishes we had casually on school days. Little did I know that making this dish is a real pain, not so much because it’s complex, but because it requires infinites amounts of patience to core those tiny zucchinis one by one. Once the tough part is done, you brine them in salty water, dry them, stuff them with a mix of cooked lamb and beef mince and rice then boil them in tomato sauce.
Some recipes call for adding parsley, chopped tomatoes, or even garlic in the stuffing. I say go with your heart on this one. You can also make it completely vegetarian.
Mehshi Koussa
Ingredients
- About 30 small Zucchinis
- 2 Tablespoons Tomato Paste
- 400 g of Lamb and Beef mince
- 1 small onion
- 1 cup of rice
Directions
- Core the Zucchini. Be careful not to break them or poke holes in them. There is a special tool for this, but if you don’t have that a thin knife or a small spoon can work. Don’t throw out the cores, you can use them to make 3ejet Koussa (Zucchini Omelette).
- Brine the cored zucchinis in water and salt.
- Place them upside down on a kitchen towel until they are dry.
- In the meantime, chop an onion, cook it in Ghee (only until it softens and turns a little yellow). Add the minced lamb and beef and cook through until all the water has evaporated. Season with salt and black pepper. Once cooked, add the rice, and cook for 2-3 minutes.
- Stuff the Zucchinis with the rice mix.
- Place them in a pot, add a couple of tablespoons of tomato paste, a pinch of salt, and cover in water.
- Bring the water to a boil, then reduce the heat and cook for about 45 minutes, or until the sauce thickens.
Tips: If you have leftover stuffing, just drop it into the water. Serve the Koussa with some greek yogurt on the side.
