Cousa Mashi - Arabic Stuffed Zucchini

Cousa Mashi - Arabic Stuffed Zucchini created by Cookie Jarvis

Cousa Mashi is what you serve the guests you like the most. A bit time consuming to make, but the results are worthwhile. While it is called cousa mashi, you should include some small eggplants and a couple green peppers for variety and to make the sauce taste amazing. Cousa is a squash like zucchini but lighter in color. You could substitute zucchini for cousa. The size for the vegetables should be from 4 to 5 inches long. The recipe comes from my Jordanian mother-in-law, who is renown for her wonderful cooking. In this part of the world, a generous person is also generous with the right spices.

Ready In:
2hrs 30mins
Serves:
Yields:
Units:

ingredients

directions

  • Soak the rice in warm water for at least 1/2 an hour.
  • Drain rice and mix together with ground meat, spices and olive oil.
  • Cut the tops off of the cousa and eggplant. Discard.
  • Core cousa and eggplant scraping out the insides so 1/4 inch is left all around. (Insides of cousa can be saved for making cousa mutabbal. See end of recipe).
  • Carefully cut tops of off green peppers so they can be replaced after stuffing.
  • Clean insides of green peppers.
  • Stuff vegetables with rice mixture leaving some room for the rice to expand when cooked.
  • Fill large pot with vegetables.
  • Cut tomatoes to fill blender.
  • Add 2/3 blender with water.
  • Add tomato paste and salt.
  • Mix in blender until smooth.
  • Pour tomato sauce over vegetables.
  • Add more water if necessary to cover vegatables.
  • Cook, uncovered, at a simmer for one and a half hours or until vegetables are soft and rice is done. As long as the sauce is there, you can cook slowly for a longer period for a tastier dish.
  • Occasionally cover with additional water to keep sauce from drying out.
  • Add crushed garlic and mint to pot for a few minutes.
  • Serve stuffed vegetables on a tray.
  • Put sauce in a serving bowl to be added if desired.
  • Note: Do not put a lid on the vegetables until they are completely cool or they may burst open.
  • Cousa Mutabbal, a salad served like hummus, can be made by simmering the contents of the cousa in a small saucepan until cooked. Add a little tahini, yogurt, salt and pepper. Serve with olive oil and crushed dried mint on top. Eat with pita bread.
  • Fettat Cousa, a dish served in a 9x13 pan, can be served alongside as well, by tearing up small pieces of bread, generally pita, covered by the tomato sauce from the cousa mashi. Then cover with a sauce of yogurt, garlic, and salt. Top with pinenuts fried in olive oil (along with the oil).
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RECIPE MADE WITH LOVE BY

@Cookie Jarvis
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@Cookie Jarvis
Contributor
"Cousa Mashi is what you serve the guests you like the most. A bit time consuming to make, but the results are worthwhile. While it is called cousa mashi, you should include some small eggplants and a couple green peppers for variety and to make the sauce taste amazing. Cousa is a squash like zucchini but lighter in color. You could substitute zucchini for cousa. The size for the vegetables should be from 4 to 5 inches long. The recipe comes from my Jordanian mother-in-law, who is renown for her wonderful cooking. In this part of the world, a generous person is also generous with the right spices."

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  1. amanda_walter
    I LOVE this recipe. I cooked it for my Jordanian husband and his sisters and they were impressed. I have used it many times over since then and decided to come back and rate it. I follow it pretty closely. You can easily substitute canned tomato sauce instead of real tomatoes without much difference. GREAT recipe, thank you for sharing!!
  2. amanda_walter
    I LOVE this recipe. I cooked it for my Jordanian husband and his sisters and they were impressed. I have used it many times over since then and decided to come back and rate it. I follow it pretty closely. You can easily substitute canned tomato sauce instead of real tomatoes without much difference. GREAT recipe, thank you for sharing!!
  3. Hopes in the kitchen
    i used this recipe as my base i only used 1 tsp of salt and added 1 tsp of cinnamon. I also took a short cut and used regular tomato sauce. Turned out very good.
  4. UmmBinat
    3 1/2 stars. DH liked it. This was the first time I have made Cousa Mashi with tomatoes rather than a stock only. I used a bit less basmati rice & cut down on the salt. I omitted the turmeric out of a preference for this dish as well as because I wanted to mix the meat and rice with my hands and not become yellow. I did add the saffron and used only zucchini because of an allergy to eggplants and distaste for peppers. My ground beef was regular but I definitely recommend lean in this for more than one reason one being all the fat goes into the sauce. I used canned crushed tomatoes (like a sauce) in replacement of fresh tomatoes and sure that it would probably be better using fresh ones. To add more flavour I used my homeade chicken stock instead of water and fresh mint. I think I would try another recipe if I wanted to make Cousa Mashi in tomato sauce again though resort back to this if I couldnt find one.
  5. UmmBinat
    3 1/2 stars. DH liked it. This was the first time I have made Cousa Mashi with tomatoes rather than a stock only. I used a bit less basmati rice & cut down on the salt. I omitted the turmeric out of a preference for this dish as well as because I wanted to mix the meat and rice with my hands and not become yellow. I did add the saffron and used only zucchini because of an allergy to eggplants and distaste for peppers. My ground beef was regular but I definitely recommend lean in this for more than one reason one being all the fat goes into the sauce. I used canned crushed tomatoes (like a sauce) in replacement of fresh tomatoes and sure that it would probably be better using fresh ones. To add more flavour I used my homeade chicken stock instead of water and fresh mint. I think I would try another recipe if I wanted to make Cousa Mashi in tomato sauce again though resort back to this if I couldnt find one.
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