Koussa Mahshi

Method

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1. Cut the stem end off each courgette and core it with an apple corer or a narrow vegetable corer, leaving a 5 mm wall and stopping short of the far end. Do not pierce the base.

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2. Mix the rice, lamb, butter, allspice, cinnamon, salt and pepper. The filling stays raw.

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3. Fill each courgette two-thirds full, tapping it on the board to settle the filling. Leave a clear centimetre at the open end.

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4. Stand them upright and packed tight in a heavy pot that just fits them.

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5. Whisk the tomatoes, purée, dried mint, garlic, salt and water and pour it in until it comes just below the open ends.

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6. Bring to a simmer, cover, and cook on low heat 50 to 55 minutes, until the rice is tender and the courgette gives to a spoon.

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7. Add the lemon juice, leave off the heat 10 minutes, and serve with the broth spooned over.

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Chef’s Tips

• Two-thirds full. Rice doubles and will split the shell.
• Stand them upright so they support each other.
• Do not pierce the closed end when coring.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried mint at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Plain yogurt
• Flatbread
• A tomato salad

Storage & Reheating

Refrigerated for 3 days. Reheat gently in the broth. They freeze cooked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.