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kousa mahshi |
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Margi Cintrano 
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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 Topic: kousa mahshiPosted: 16 April 2013 at 06:57 |
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Hoser,
How true ... Zucchini or Corgettes are delightful stuffed ... and so versatile. M.C.D.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Hoser
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Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 16 April 2013 at 03:13 |
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That is a terrific looking dish Ahron...to me stuffed squash is pure comfort food.
I'd be all over that in a heartbeat...a nice crusty bread to soak up the sauce with, and you're in heaven.
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Go ahead...play with your food!
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HistoricFoodie
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Posted: 15 April 2013 at 14:01 |
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Sounds great, Ahron. And I love your new gadget.
Interesting sidelight: In America, stuffed squash usually is made by splitting them lengthwise, removing the seeds, and filling the hollows with the stuffing. Sort of like boats. But in the 18th century, in England and the colonies, they did it the way you do. The ends were sewn back onto the marrow, though, to act as a plug so the filling didn't cook out. |
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africanmeat
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Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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Posted: 15 April 2013 at 13:36 |
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Thanks Margi
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Ahron
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Rod Franklin
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Posted: 15 April 2013 at 13:36 |
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Hmm. This looks tasty.
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Hungry
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Margi Cintrano
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Posted: 15 April 2013 at 12:45 |
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Tas and Aron. It is very common i Turkey; Greece; Sicily and Iberia too. The rice; spices; herbs and meat mixture change a bit. Delicious in all its variations.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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africanmeat
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Posted: 15 April 2013 at 12:38 |
Hi Ron thanks it is a dish from Lebanon ,Syria ,but you will find it in Jordan and Iraq too .
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Ahron
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Margi Cintrano
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Posted: 15 April 2013 at 11:24 |
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Ahron,
WOW ... one of my all time favorites during March and April, zucchini season, actually green season throughout Iberia ... Asparagus, Zucchini, Caluiflower, Broccoli, Green Beans ( Romanesque wide ) and French style slim like a cigarette; amongst numerous others. This is definitely on my short term list ... and your Marinara was divine ... I like the " GADGET " for removing the interiors of the zucchini or corgettes ... FABULOUS ... MAKES IT SO SIMPLE ... Kind regards. Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
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Posted: 15 April 2013 at 11:14 |
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Ahron, this looks great! I've looked at it twice now, and I definitely want to make it. We are planting zucchini this year, and I also have one winter squash left over from last year. It's a "turban" squash, and I think it would work well if I hollow it out and fill it with this wonderful-looking mixture.
Would you characterise this as an Israeli food, or is it found throughout the Middle East?
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africanmeat
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Posted: 15 April 2013 at 11:05 |
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Kousa Mahshi or Stuffed Marrows is squash or zucchini stuffed with rice and meat This is my way for doing Kousa mahshi. i serve this dish with yogurt and a good bread.  Here is my recipe. for the Filling 1/2 kg beef mince 1/2 cup rice . 1/2 onion Chopped. 1 tomato chopped salt, black pepper , cumin ,garlic powder, paprika . for the cooking broth . 2L chicken stock 125 g tomato paste 2 tabs sugar salt, black pepper , cumin ,garlic powder, paprika . soak the rice mix it with the spices tomato and the onion . stuff the zucchini . the Remains of the fillings put in the broth to cook with the zucchini . warm the broth and put in the zucchini and simmer for 35 minutes. serve it warm with yogurt. now with photos   A new gadget        Thanks
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Ahron
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TasunkaWitko wrote: