Kousa Mahshi (Stuffed Zucchini)

Kousa mahshi is the jewel of Lebanese home cooking — small, pale-green zucchini hollowed out and stuffed with a fragrant mix of rice, ground meat, and spices, then simmered in a light tomato broth with garlic and mint. It is the dish mothers make for Friday lunches and the one guests remember for years. In Lebanon the squash are picked small and pale; larger green zucchini work too, just adjust the cooking time.

Tender zucchini shells, fragrant with mint and garlic

The zucchini cooks until it is almost translucent and so tender it yields to the side of a spoon, while the rice inside puffs and absorbs the spiced juices. The broth — tomato, lemon, and crushed garlic with dried mint — turns silky and bright, perfect for spooning over the zucchini or mopping up with bread. The coring takes a little practice, but a steady hand and a narrow spoon make it quick, and the result is worth every minute.

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