Jordanian Kousa Mahshi
Small whole zucchini loosely filled with rice and lamb in measured tomato broth.
Preparation: 30 min · Cooking: 1 hr 10 min · Total: 1 hr 40 min · 2 servings
Ingredients
- 750 g WHOLE small grey zucchini, approximately five as size guide
- 100 g DRY Egyptian short-grain rice, before rinsing
- 75 g Raw ground lamb
- 0.25 tsp Ground allspice
- 2 cloves Garlic for broth
- 240 ml Tomato passata
- 15 ml Concentrated tomato paste
- 145 ml Initial tomato-broth water
- 500 ml Rice rinse water, discarded
- 400 ml Optional SHARED hot water for coverage and separate overflow filling, maximum (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
Prepare and rinse
Weigh 100 g DRY rice before rinsing with the separate 500 ml allowance; drain and discard rinse water. Wash 750 g WHOLE zucchini and peel 2 garlic cloves before raw-meat work. Approximately five zucchini is only a size guide; for half use two or three smaller whole vegetables, not open half-tubes.
Weigh 100 g DRY rice before rinsing with the separate 500 ml allowance; drain and discard rinse water. Wash 750 g WHOLE zucchini and peel 2 garlic cloves before raw-meat work. Approximately five zucchini is only a size guide; for half use two or three smaller whole vegetables, not open half-tubes.
Core without piercing
Trim and core zucchini with a suitable corer, leaving about 5 mm walls and intact ends. Keep clean surplus cores outside this formula; do not force filling into a pierced vegetable.
Trim and core zucchini with a suitable corer, leaving about 5 mm walls and intact ends. Keep clean surplus cores outside this formula; do not force filling into a pierced vegetable.
Mix raw filling cold
Mix drained rice with 75 g RAW ground lamb, 0.25 tsp allspice, salt and pepper using separate raw-food tools. Keep at 4°C or colder until filling; never taste raw meat or raw rice.
Mix drained rice with 75 g RAW ground lamb, 0.25 tsp allspice, salt and pepper using separate raw-food tools. Keep at 4°C or colder until filling; never taste raw meat or raw rice.
Fill loosely with expansion room
Loosely fill each zucchini and leave a 2 cm gap at the opening for rice expansion. Do not pack or force every gram inside. Keep any excess raw filling cold for the separate cooking step.
Loosely fill each zucchini and leave a 2 cm gap at the opening for rice expansion. Do not pack or force every gram inside. Keep any excess raw filling cold for the separate cooking step.
Measure broth and fit the pot
Combine 240 ml passata, 15 ml paste, 145 ml initial water and garlic. These are nominal 400 ml broth INPUTS, not guaranteed finished yield. Arrange zucchini in a snug suitable pot; use recorded parts of the SHARED up-to-400 ml hot reserve for needed coverage, retaining some for any overflow filling. If inadequate, reconcile cookware/formula. Use a stable heatproof plate only if needed.
Combine 240 ml passata, 15 ml paste, 145 ml initial water and garlic. These are nominal 400 ml broth INPUTS, not guaranteed finished yield. Arrange zucchini in a snug suitable pot; use recorded parts of the SHARED up-to-400 ml hot reserve for needed coverage, retaining some for any overflow filling. If inadequate, reconcile cookware/formula. Use a stable heatproof plate only if needed.
Simmer and check centres
Bring to a controlled boil, cover with a normal fitted lid and simmer low, checking from 50 minutes. Continue until rice is completely tender AND representative filling centres reach the selected 74°C stuffed-dish target. Time or soft zucchini alone is insufficient.
Bring to a controlled boil, cover with a normal fitted lid and simmer low, checking from 50 minutes. Continue until rice is completely tender AND representative filling centres reach the selected 74°C stuffed-dish target. Time or soft zucchini alone is insufficient.
Simmer and check centres: 3000 seconds
Cook overflow separately if present
If there is excess filling, cook it separately in a small covered pan with recorded portions of the SAME shared hot-water reserve. Simmer low and check from 20 minutes until rice is tender and the filling reaches 74°C; extend as needed. Skip this timer if no overflow. Do not reuse uncooked filling as garnish.
If there is excess filling, cook it separately in a small covered pan with recorded portions of the SAME shared hot-water reserve. Simmer low and check from 20 minutes until rice is tender and the filling reaches 74°C; extend as needed. Skip this timer if no overflow. Do not reuse uncooked filling as garnish.
Cook overflow separately if present: 1200 seconds
Serve and apply the rice deadline
Serve 2 catalogue shares with cooked broth and any fully cooked overflow. Chill shallow leftovers promptly, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours; reheat once to 74°C. Reheating does not repair earlier unsafe holding.
Serve 2 catalogue shares with cooked broth and any fully cooked overflow. Chill shallow leftovers promptly, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours; reheat once to 74°C. Reheating does not repair earlier unsafe holding.
Tips
- The ingredient list scales for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water, garnish and operating allowances. Do not multiply temperature, thickness or first-check time; use comparable-depth pans/batches. Piece yields are separate from servings. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured amounts; no unmeasured substitutions are included. Follow stricter package directions and reconcile incompatible products rather than forcing this calibration.
Storage
Cool in shallow portions and refrigerate promptly, ideally within 1 hour at 4°C or colder. Use within 24 hours and reheat only once to 74°C throughout. Earlier component deadlines still apply; assembly does not reset them. Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat cooked leftovers once to 74°C throughout. Never use reheating to repair earlier unsafe holding.
About this recipe
Small whole zucchini loosely filled with rice and lamb in measured tomato broth.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.