Beef and Rice Stuffed Kousa Mahshi

Name: Beef and Rice Stuffed Kousa Mahshi
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 3 tablespoons olive oil; 1 cooking onion, chopped small; 2 tablespoons tomato paste; 16 ounces tomato purée; 2 cups short grain rice, like Calrose or Arborio; 1/2 lb lean ground beef; 1 cup fresh flat leaf parsley, chopped; 1/2 cup fresh cilantro, chopped; 1/3 cup fresh dill, chopped; 1/2 teaspoon cracked black pepper; 1/2 teaspoon sea salt, fine; 4 lbs of Mexican squash; 2 1/2 cups beef or vegetable stock; 1 bouillon cube, beef or vegetable; 1 teaspoon tomato paste

12 steps

Prep:30minCook:40min

When I think of comfort food, it’s almost always something that takes an extra bit of time and effort. Whether it be an Italian dish, or Egyptian one, it’s always something that needs a little more love. Mahshi means “stuffed” in Arabic, so technically, you could make this with any vegetable that can be hollowed out and stuffed. Bell peppers, zucchini, grape leaves, cabbage leaves… they’re all great. This recipe is definitely a weekend meal or a special occasion meal that is easily prepared for a family of 4, or more. This specific version is for stuffed squash, and is not vegetarian. If you’re making another vegetable, this recipe is enough for the following: 3lbs of banana peppers, 3lbs of Japanese eggplant, or 1/2lb of grape leaves.

Updated at: Thu, 17 Aug 2023 04:02:41 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories477 kcal (24%)

Total Fat12.6 g (18%)

Carbs73.7 g (28%)

Sugars13.3 g (15%)

Protein19.4 g (39%)

Sodium760.9 mg (38%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

For the rice:

Step 1

In a heavy bottomed pot, add oil and then sauté onions until translucent for about 3 minutes on medium high heat.

Step 2

Add the tomato sauce and paste, stirring well to dissolve the tomato paste.

Step 3

When the mixture starts to bubble, add rice, spices and herbs cook for another 2 or 3 minutes. Turn off the heat, and set aside for later.

For the vegetables:

Step 4

Wash the squash well, and trim the tops carefully, only removing the green part of the stems. With a corer, carefully core the centres of each squash, being very gentil to not tear the sides of the vegetable.

To stuff:

Step 5

When your rice mixture has cooled enough, add the beef, and mix thoroughly.

Step 6

Stuff each squash with the meat and ride mixture, carefully leaving about a 1/2 cm of room at the top. The meat and rice will expand as it absorbs liquid, so you don’t want to over stuff. The squash will split.

Step 7

Arrange any leftover herb stems, the insides of your squash, tomato slices or onion slices at the bottom of your pot to avoid your mahshi from sticking to the bottom.

Step 8

Arrange the squash tightly into your pot, standing up.

To cook:

Step 9

Dissolve the bouillon of your choice into the hot stock, and add the tomato paste. Stir to dissolve.

Step 10

Pour into the pot, so that the liquid comes up halfway up the squash.

Step 11

Place your pot on the stove, on medium high, and bring to a boil. When you’ve reached a boil, turn the heat to low, and simmer, covered for about 40 minutes or until vegetables and rice are cooked.

Step 12

When ready to serve, remove gently from the pot, and spoon the liquid over the squash. Serve immediately.