Lebanese Kousa Mahshi (Meat and Rice Stuffed Squash)
Lebanese style meat and rice stuffed squash also knows as kussa is perfectly seasoned and slowly simmered in tomato sauce for a hearty meal!
Servings: 6
Ingredients
- 12 Tatuma Squash known as Mexican squash
- ½ pound Ground beef
- 1½ cups Short grain white rice
- ¼ cup Olive oil
- 1 medium Tomato finely chopped
- 1 medium White onion finely chopped
- 1 tablespoon Seven spice
- 1½ teaspoons Salt
- ¼ teaspoon Citric acid optional
- 2 tablespoons Tomato paste
Tomato Broth
- ¾ cup Tomato paste or 3 (8oz) cans tomato paste
- 1 teaspoon Salt or to taste
- 1 teaspoon Seven spice
- ¼ teaspoon Citric acid optional
- 3 Bouillon cubes
- 2½ quarts Water 10 cups water
Instructions
- In a medium bowl mix the ground beef, rice, onions, tomatoes, olive oil, seven spices, salt, tomato paste and citric acid (optional). Place in the fridge or set aside.
- Wash your squash. Cut the stems off and toss out. cut the round brown layer on the bottom of the squash. Using a long squash corer or an apple corer, gently carve into the squash to remove all the inside flesh.
- Begin to fill the squash using your hands and pushing the mixture with your pinky finger until it has all filled up to the top. Place the squash in a large deep pot, stacking them on top of each other. Horizontally or slightly facing up, as long as they are not facing down.
- To the pot filled with squash add the tomato paste, salt, seven spices, citric acid, and bouillon cubes. Then pour 2 ½ quarts of water (10 cups).
- Bring to a boil then cover the pot with the lid slightly ajar. Place the heat on medium and allow to cook for 60 minutes. The broth should be thickened once they are cooked.
- Once they are fully cooked, allow them to cool for 15 minutes before you gently remove them from the pot. Pour the tomato brother over your kuusa (squash) and enjoy.
Video
Notes
- Do not overstuff the squash. The rice expands as it cooks, so fill them about three-quarters full and leave space at the opening. My mom's secret is stuffing them gently without packing the rice in too tightly.
- Short-grain rice is non-negotiable. This is the biggest difference between a good kousa and a great one. Short-grain rice binds the filling and creates the right texture inside the squash.
- The spices are everything. Do not underseason. The seven-spice blend and the broth seasoning are what make this dish taste authentic.
- Make your broth on the thicker side. You want the tomato broth to coat every bite. If it is too watery, it loses that rich, comforting quality. Simmer with the lid slightly ajar to let it reduce properly.
- Add pepper slices to the pot. This is my mother-in-law's tip, and it genuinely enhances the broth. A few slices of fresh pepper quietly transform the flavor.
- Master the coring technique slowly. The most common mistake is piercing the squash while coring it. Go gently, rotate the corer, and take your time. It is a skill that gets easier with practice.
- Reheat low and slow. When reheating leftovers, place the squash in a small pot with enough broth to cover, bring to a gentle boil, then reduce to low. They will taste just as good as the day you made them.
Nutrition
Serving: 6servings | Calories: 398kcal | Carbohydrates: 49g | Protein: 12g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 27mg | Sodium: 1827mg | Potassium: 640mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1246IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 3mg