كميه تكفي ل 4 أشخاص
المقادير:
12 حبة كوسا متوسطة الحجم (1 كيلو)-
1 كوب رز مصري للحشي-
بصله متوسطه الحجم مقطعه-
نصف ضمة بقدونس مقطعه ناعم-
اربع ملاعق كبيره زيت طبخ-
ملح, فلفل أسود و بهار-
لصلصة البندوره:
علبة كبيره معجون البندوره , تخلط مع الماء حتى تصبح كافيه لتغطية الكوسا
ألتحضير:
أنقري ألكوسا و فرّعيه من اللب, أغسليه و صفيه.
أغسلي الرز و اخلطيه مع الزيت, البصل والبقدونس و الملح و البهارات.
أحشي حبات الكوسا بخلطة الرز. أتركي فراغ في الكوسا للسماح للرز بالتضاعف في الحجم.
ضعي الكوسا في القدر و اضيفي صلصة البندوره اليه.
غطي القدرو اغليه على نار عاليه ثم على نار متوسطه حتى ينضج الكوسا و الرز لمدة 45-55 دقيقه.
أرفعي الكوسا في صحن التقديم.
اسكبي المرقه في صحن غميق.
قدميه ساخنا و صحتين و عافيه.
المقادير:
12 حبة كوسا متوسطة الحجم (1 كيلو)-
1 كوب رز مصري للحشي-
بصله متوسطه الحجم مقطعه-
نصف ضمة بقدونس مقطعه ناعم-
اربع ملاعق كبيره زيت طبخ-
ملح, فلفل أسود و بهار-
لصلصة البندوره:
علبة كبيره معجون البندوره , تخلط مع الماء حتى تصبح كافيه لتغطية الكوسا
ألتحضير:
أنقري ألكوسا و فرّعيه من اللب, أغسليه و صفيه.
أغسلي الرز و اخلطيه مع الزيت, البصل والبقدونس و الملح و البهارات.
أحشي حبات الكوسا بخلطة الرز. أتركي فراغ في الكوسا للسماح للرز بالتضاعف في الحجم.
ضعي الكوسا في القدر و اضيفي صلصة البندوره اليه.
غطي القدرو اغليه على نار عاليه ثم على نار متوسطه حتى ينضج الكوسا و الرز لمدة 45-55 دقيقه.
أرفعي الكوسا في صحن التقديم.
اسكبي المرقه في صحن غميق.
قدميه ساخنا و صحتين و عافيه.
This is a vegetarian recipe, but you might add to the stuffing about half or less of ground beef or lamb, whatever suits your taste.
Ingredients:
Stuffed Zucchinis or Stuffed Squash. Kusa Ma7shi:
One Dozen Zucchinis (or as much as you need to cook, make sure to modify the other ingredients too according to amounts)
Stuffing:
One Cup uncooked short grain Rice (Egyptian rice) wash and drain.
Couple of diced tomatoes
One large chopped Onions
Finely chopped parsley
Cooking oil
Allspice , salt and pepper to taste
Sauce:
One large can of tomato paste, 16 ounces, diluted with enough water to cover the zucchinis, add salt and pepper to taste.
Instructions:
1.Core zucchini to make shells about 1/4-inch thick; be careful not to pierce. Rinse in cold water and drain.
2. In large bowl, mix rice, diced tomatoes, chopped onions, parsley, oil, allspice, salt and pepper.
3. Stuff zucchinis, leaving about 1 inch at top for rice to expand.
4. Place zucchinis in a deep pot, try placing them with open ends up.
5. Add diluted tomato paste, make sure the zucchinis are covered with the sauce.
6. Cover pot tightly and bring to a boil.
7. Simmer on medium heat until rice is done, for about 45 to 55 minutes.
8. Gently remove zucchini to a platter. Put the sauce in a bowl and serve together hot or at room temperature.
This meal is a favorite for young and old. Enjoy!
Ingredients:
Stuffed Zucchinis or Stuffed Squash. Kusa Ma7shi:
One Dozen Zucchinis (or as much as you need to cook, make sure to modify the other ingredients too according to amounts)
Stuffing:
One Cup uncooked short grain Rice (Egyptian rice) wash and drain.
Couple of diced tomatoes
One large chopped Onions
Finely chopped parsley
Cooking oil
Allspice , salt and pepper to taste
Sauce:
One large can of tomato paste, 16 ounces, diluted with enough water to cover the zucchinis, add salt and pepper to taste.
Instructions:
1.Core zucchini to make shells about 1/4-inch thick; be careful not to pierce. Rinse in cold water and drain.
2. In large bowl, mix rice, diced tomatoes, chopped onions, parsley, oil, allspice, salt and pepper.
3. Stuff zucchinis, leaving about 1 inch at top for rice to expand.
4. Place zucchinis in a deep pot, try placing them with open ends up.
5. Add diluted tomato paste, make sure the zucchinis are covered with the sauce.
6. Cover pot tightly and bring to a boil.
7. Simmer on medium heat until rice is done, for about 45 to 55 minutes.
8. Gently remove zucchini to a platter. Put the sauce in a bowl and serve together hot or at room temperature.
This meal is a favorite for young and old. Enjoy!
6 comments:
I modified this recipe a bit and for 10 4 inch kusa I used 1/4 pound ground beef and 1/4 pound ground lamb. I used 1/4 chopped roma tomato. I filled the kusa to 1/2 inch and then used the tops that I had cut off to close the hole in the kusa. How I did this was to slice them in half (like half circles and place them side by side. I then placed them flat in the pot and sprinkled salt and dry mint over them. I did nto use tomato sauce but plain water. I inverted a plate over them and brought them to a boil then lowered the heat and cooked the 45 minutes. Fabulous!
Anonymous, Thanks for your comment and recipe. it sounds great!
i guess cooking is all about personal taste, so it is your food anyway you like!
if you use meat, should it be cooked before u stuff it in the zucchinis?
Anonymous, No, you do not need to pre-cook the ground meat if you want to use it for stuffing the Kusa, this is how this recipe is always cooked. you use everything uncooked and then follow the cooking directions. ground meat cooks fast because it is fine cut and you are not going to use much of it inside the stuffing...it cooks the same rate as the rice does so you should not be worried about it not being cooked. Sahtain!
Hi again Summer,
Did you see my approach to hollowing the zucchini with a power drill? http://extraschmaltz.blogspot.com/2007/07/stuffed-zucchini-kousa-mahshi.html Since then my brother got me one of those zucchini-hollowing tools, which will probably be a lot less messy! I like your meat-free recipe for a lighter version.
Lillian, thanks for the link..your post was pretty entertaining and funny.
i am working on a kusa mahshi video, i should post it in the next month or so. thanks for coming by and sharing the link here.
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