Photograph of the finished Mahshi kousa

Middle East · Bí ngòi nhồi thịt hầm nước cà chua

Mahshi kousa

1 hr 40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Zucchini Zucchini 4 lb
  • Photograph of Beef Beef 1.9 lb
  • Photograph of Basmati rice Basmati rice 9.9 oz
  • Photograph of Tomato Tomato 16
  • Photograph of Onion Onion 2.4
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Unsalted butter Unsalted butter 4.9 oz
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Black pepper Black pepper 0.7 oz

Method

  1. 1 Cut off both ends of the zucchini and hollow out the insides with a core knife, leaving the skin about 4 mm thick.
  2. 2 If the shell is thinner than 4 mm, the egg will burst during cooking and the filling will spill out into the pot.
  3. 3 Mix the ground beef with soaked rice, onion, and pepper, then stuff it into each rice ball until it's about eight-tenths full.
  4. 4 Stuff the rice only about eight parts because it expands; if you stuff it completely full, the ball will crack lengthwise.
  5. 5 Blend the tomatoes into juice, then cook with garlic and cinnamon sticks to make a red broth.
  6. 6 Simmer the squash in tomato sauce for 45 minutes over low heat; this version does not use yogurt sauce.

With an appliance

  • Pressure cooker 50 min

    Replace step 6: pressure cook for 12 minutes, then release the pressure naturally to prevent the fruit from cracking.

Start cooking