Best Iraqi Stuffed Zucchini Cousa Mashi Recipes

COUSA MASHI - ARABIC STUFFED ZUCCHINI

Steps:

• 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).

HALAL IRAQI STUFFED ZUCCHINI (DOLMAS)

Steps:

• Preheat oven to 375°F.
• Combine lamb filling ingredients. Mix thoroughly with hands and refrigerate until ready to use.
• Wash Zucchinis well.
• Depending on the type of zucchini used cut in 4 inch pieces or use whole small (cusa) zucchini sold in Middle Eastern stores by just removing their tops.
• I use the wrong end of a small spoon to remove the zucchini innards, there are gadgets sold to make cusa which can be used just be careful the object you chose to use is not too sharp or to large or the zucchini's may break.
• Rinse hollowed zucchinis with water.
• Discard innards.
• Stuff zucchinis with Lamb Filling, fairly full but not packed. (The rice will expand) If you like you may cork them with their tops shaved down a bit if using small cusa. I have made them without closer and they are fine!
• Oil a pan that will fit the zucchinis in evenly, packed together.
• Place zucchinis in pan, pour lemon juice on top and salt to taste then drizzle olive oil & date syrup over top.
• Cover with aluminum foil and bake for 40 minutes. Uncover and bake a further 25-35 minutes or until cusa can be easly priked with a fork.
• *If extra liquid is needed add a little broth to the pan while cooking.
• Tomato sauce:.
• Heat olive oil a little and cook garlic for one minute or just until LIGHT brown.
• Add Tomato sauce and paste and simmer for 10 minutes then stir in as much drippings from the cooked zucchini as needed to make a semi thick sauce add baharat.
• To Serve:.
• Place zucchinis over a bed of rice (I like to cook mine in a light stock) and serve with tomato sauce and a fresh salad.