A patiently prepared dish of Egyptian home cooking, mahshi kousa is made by hollowing out zucchini, filling it with a mixture built on leftover rice, and simmering it in a tomato broth. This method is a tasty way to use up rice sitting in the fridge.
Cut off one end of each zucchini and hollow it out with a corer, leaving a shell about half a centimetre thick.
Mix the leftover rice with the chopped tomato, onion, parsley, mint, olive oil, salt and black pepper.
Fill the zucchini with the mixture, leaving them two-thirds full.
Mix the tomato paste with the water and pour into a wide pot, arrange the zucchini and simmer covered over low heat for 90 minutes.
Remove from the heat and let it rest for 10 minutes, then serve hot.
Fill the zucchini only two-thirds full; the rice swells as it cooks and the shell splits if overfilled.
If you don't have leftover rice, you can parboil raw rice for 10 minutes and use that instead; in that case I would reduce the cooking water by half a cup.
Admin DadaGastro · verified in test kitchenKabakları tam doluluğa kadar doldurdum, tarifteki üçte iki uyarısını okumadan geçmişim. Pirinç pişerken şişince altı kabaktan üçünün kabuğu çatladı ve harç suyun içine dağılıp sos bulanıklaştı.
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