EgyptianEgyptian Stuffed Zucchini (Mahshi Kousa)
Small zucchini hollowed out and filled with Egyptian rice, tomato and fresh herbs, then simmered in a light tomato sauce until the rice is soft. The vegetarian mahshi made in every Egyptian home.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Coring
25 minutesCut the stem end off the zucchini and hollow each one with a corer, leaving walls about 5 mm thick. Keep the cores for another dish.
Success cueEven walls with no holes.
- 02
Stuffing
15 minutesRinse the Egyptian rice and drain it well. Mix it with the grated tomatoes, the finely chopped onion, parsley, dill and cilantro, the dried mint, 30 ml of the oil, half of the salt and the black pepper.
Success cueThe rice is evenly coated and flecked with green.
- 03
Filling
15 minutesFill each zucchini three quarters full, without pressing, so the rice has room to swell.
Success cueA quarter of each zucchini is left empty.
- 04
Arranging
5 minutesArrange the zucchini side by side in a wide pot. Whisk the tomato paste and tomato passata with the water, the rest of the oil and the rest of the salt, and pour it over until it almost covers them.
Success cueThe sauce almost covers the zucchini.
- 05
Simmering
50 minutesGentle simmerPut a heavy plate on top, bring to a boil over medium heat, then cover and simmer on low heat for 40 to 45 minutes, until the rice is fully cooked.
Success cueA grain from the center is soft all the way through.
Watch outKeep the heat low; a hard boil splits the zucchini.
- 06
Resting
10 minutesLeave the pot covered off the heat for 10 minutes before serving.
Success cueThe sauce has thickened around the zucchini.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Leave a quarter of each zucchini empty; the rice doubles in size and would split it.
- • Use small, straight zucchini; they hollow evenly and cook at the same speed.
- • Fry the leftover cores with onion and egg for a quick lunch.
Common mistakes
- • Packing the rice tightly, so the zucchini burst.
- • Scraping the walls too thin, so they tear while cooking.
Serving ideasServe warm with plain yogurt or a green salad.
Potential allergens
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I add minced beef to the stuffing?
Yes. Brown 250 g of ground beef with the onion first, cool it and mix it into the rice; cook until the rice is done and the beef has reached 71°C.
How do I stop the zucchini from splitting?
Do not overfill them and keep the pot at a gentle simmer under a plate.
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