# Authentic Kousa Mahshi

Authentic Kousa Mahshi takes 2 hr (30 min prep, 1 hr 30 min cooking) and serves 5.

Recipe by hadiaslebanesecuisine.com · original: https://hadiaslebanesecuisine.com/blog/lebanese-stuffed-zucchini-and-eggplant-recipe/  
Cuisine: Lebanese · Dish: Meat & poultry mains, Rice & grains  
On Meez: https://meezenplace.app/recipes/authentic-kousa-mahshi-lebanese-stuffed-zucchini-eggplant-recipe (with step-by-step Cook Mode)

Stuffed Zucchini and Eggplant, or Koussa Mahshi wa Batenjan, reminds me of home. It was a regular part of my mother’s monthly dinner rotation. Just thinking about it brings back images of my mother wearing her apron at the stove, carefully preparing a batch.I’ve always loved Lebanese Stuffed Zucchini and Eggplant, or Mahshi Koussa wa Batenjan. Every bite of this dish is pure comfort. It’s warm, hearty, and packed with flavor, making it the perfect weeknight meal. It’s also nourishing enough to satisfy and fuel the whole family.

## Ingredients (serves 5)

- 1 kg / 2 lb 4 oz small Lebanese zucchini (grey squash)
- 1 kg / 2 lb 4 oz slim eggplants
- 500 g / 1 lb 2 oz lamb or beef (either works well; preferably about 25% fat)
- 1 level teaspoon seven-spice
- ½ teaspoon ground cinnamon
- Salt (to taste)
- ¼ cup sunflower oil
- 8 garlic cloves (crushed)
- 1 tablespoon dried mint leaves
- 1 tablespoon ghee or butter
- 2 cups short-grain rice (such as Arborio or Egyptian rice)
- 2 heaping tablespoons tomato paste

## Steps

1. Wash the zucchini and eggplants separately
2. Trim the ends of each, cutting off the stalk ends and any dried tips
3. Using a mankara, core the zucchini by hollowing out the center, leaving about 1/3 inch (¾ cm) of flesh around the interior wall
4. Roll the eggplants on a countertop, one at a time, back and forth, applying pressure with your hand to make them more tender
5. Core the eggplants using the same method as the zucchini, hollowing out a little more around the interior walls
6. Rinse the rice in a colander under cold running water, gently rubbing with your hands to remove excess starch, then drain well
7. Mix the rice with the minced meat and oil, then season with spices and salt to prepare the filling
8. Using your finger, stuff each zucchini and eggplant with the rice and meat filling, leaving about ¼ inch (½ cm) of space at the top
9. Transfer the stuffed vegetables to a large pot that can accommodate them
10. Dilute the tomato paste in the 8 cups of water, add the crushed garlic, and whisk to combine
11. Gently pour the tomato mixture over the vegetables, almost covering them, making sure the stuffed ends face up
12. Once the mixture comes to a boil, sprinkle with dried mint, add the ghee or butter, and adjust the salt to taste
13. Reduce the heat to low, cover, and simmer until the zucchini is cooked through and the flavors meld
14. Serve with laban

## Good to know

### Swaps

- No seven-spice blend? Mix a pinch each of allspice, black pepper, cinnamon, and nutmeg as a stand-in.
- No short-grain rice? Egyptian or Calrose rice works the same way, giving a similarly sticky stuffing.
- No fresh garlic cloves? Use 1/8 teaspoon garlic powder per clove, though the flavor will be milder.

### Storing it

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop or microwave until steaming hot throughout.

### Making it ahead

The vegetables can be hollowed out and the rice-meat filling mixed a day ahead; keep both covered in the fridge, then stuff and cook when ready.