Iraqi koosa mahshi is zucchini hollowed and filled with rice, ground meat, herbs, and warm spices, then gently simmered in a tangy tomato sauce. Families season and sauce it in different ways; this version is savory, filling, and practical to make in one pot.
Ingredients
- 8 small zucchini, about 2½ lb (1.1 kg) total
- 1 cup (200 g) short- or medium-grain rice, rinsed and drained
- 8 oz (225 g) ground beef or lamb
- 1 small yellow onion, finely chopped, about 3½ oz (100 g)
- ½ cup (15 g) finely chopped fresh parsley
- ¼ cup (about 5 g) finely chopped fresh dill, optional
- 1 tsp (5 g) fine salt for the filling
- 1 tsp (2 g) ground allspice
- ½ tsp (1 g) ground black pepper
- ¼ tsp (0.5 g) ground cinnamon
- 2 tbsp (30 ml) olive oil
- 2 tbsp (32 g) tomato paste
- 2 cups (about 480 g) crushed tomatoes
- 2 cups (480 ml) water or unsalted broth, plus more if needed
- ½ tsp (2.5 g) fine salt for the sauce, or to taste
- 1 dried lime (loomi), pierced in a few places with a sharp knife; or 1 tbsp (15 ml) lemon juice added near the end
Instructions
- Prepare the zucchini. Wash and dry the zucchini, then trim off the stem ends. Use a zucchini corer, apple corer, or narrow vegetable peeler to hollow each one from the stem end, leaving the sides and bottom about ¼ inch (6 mm) thick. Work carefully so you do not pierce the skin or cut through the base. Discard the cores or save them for soup or a vegetable sauté.
- Mix the filling. In a bowl, combine the rinsed rice, ground beef or lamb, onion, parsley, dill if using, 1 teaspoon salt, allspice, black pepper, and cinnamon. Mix just until evenly combined. The rice is uncooked at this point; it will absorb liquid and expand as the zucchini simmers.
- Fill the zucchini loosely. Spoon the mixture into each hollow, leaving about ½ inch (1 cm) of empty space at the top so the rice has room to swell. Do not pack the filling tightly. If a zucchini has a small hole through its base, set it aside for another use rather than letting the filling escape into the pot.
- Start the tomato sauce. Heat the olive oil in a wide, heavy pot over medium heat. Stir in the tomato paste and cook for about 1 minute, just until it darkens slightly and smells fragrant. Add the crushed tomatoes, water or broth, ½ teaspoon salt, and pierced dried lime if using. Bring the sauce to a gentle simmer, about 8–9 minutes, stirring occasionally.
- Arrange and simmer. Set the stuffed zucchini snugly in the pot, ideally in one layer. Spoon some sauce over the tops. The liquid should come about halfway up the zucchini; add a little water if it does not. Cover the pot, lower the heat, and simmer gently for 55 minutes. Keep the sauce at a quiet bubble rather than a hard boil, which can split the zucchini. If the zucchini are not submerged, spoon sauce over them once during cooking.
- Check doneness and serve. Test that the rice is tender and the zucchini can be pierced easily with a knife. Check the center of the meat filling in the largest zucchini with a food thermometer: the USDA FSIS safe minimum temperature for ground meat is 160°F (71°C). If needed, cover and simmer for another 5–10 minutes, then check again. Remove the dried lime before serving; if using lemon juice instead, stir it into the sauce now.
Tips
- Choose zucchini that fit your pot. Small, fairly straight zucchini are easiest to core and fill evenly. A narrow corer gives you more control than a wide tool, and leaving a sturdy wall helps the squash hold its shape as it cooks.
- Leave room for the rice. Uncooked rice expands, so fill each cavity loosely and leave a little space at the opening. Overfilling can split the zucchini or force rice out into the sauce.
- Use loomi if you can find it. Dried lime, also called black lime or loomi, gives the sauce a distinctive mellow, earthy tartness. Lemon juice is an easy substitute, but it tastes brighter and less complex; add it at the end so its fresh flavor remains noticeable.
- Keep the simmer gentle. A vigorous boil can make the zucchini collapse before the rice is done. If the sauce seems low, add hot water in small amounts rather than turning up the heat.
Serving Suggestions
Serve the zucchini warm in shallow bowls with plenty of tomato sauce spooned over and around them. A bowl of plain yogurt or thick strained yogurt makes a cool, tangy contrast, while chopped parsley or a little extra dill adds freshness. Iraqi meals often include rice or flatbread at the table, but because the zucchini already contain rice, choose one or the other if you want a lighter plate.
A simple cucumber, tomato, and onion salad dressed with lemon and salt works well alongside the rich filling. Put extra sauce on the table for anyone who wants to spoon it over bread. For a family-style meal, arrange the zucchini in a serving dish and pour the sauce around them rather than lifting them repeatedly in the pot, where the softened shells can break.
Variations
Make it without meat: Replace the ground meat with 1 cup (150 g) finely chopped mushrooms and ½ cup (75 g) cooked chickpeas, lightly crushed. Keep the rice, herbs, and spices as written. The filling will be less rich and a little softer, so pack it especially loosely and check the rice for tenderness before serving.
Change the herbs and seasoning: Parsley is a dependable choice, and dill is optional; some household versions use more dill or include a little chopped mint. You can increase the allspice slightly for a warmer flavor or leave out the cinnamon if you prefer a more savory profile. Make small adjustments because the sauce concentrates as it simmers.
Use a different tomato base: Passata can replace crushed tomatoes in the same amount, though the sauce will be smoother. If you use a thicker tomato purée, add water until the sauce is loose enough to simmer around the zucchini. Taste before adding extra salt, especially if you use broth rather than water.
Try another squash: Small, tender yellow summer squash can be hollowed and filled in the same way. Large zucchini are less convenient; cut them into 3- to 4-inch (8–10 cm) cylinders, core from one end, and stand the pieces close together in the pot. They may need an extra 10–15 minutes, so judge by tender rice, tender squash, and the safe temperature of the filling rather than time alone.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. They keep for 3–4 days in the refrigerator. Store the zucchini with their sauce so they stay moist. For longer storage, freeze portions with sauce in a freezer-safe container for up to 2 months for best texture; thaw overnight in the refrigerator. The zucchini will be softer after freezing, but the flavor remains good.
Reheat gently in a covered saucepan over low heat with a splash of water, turning the zucchini carefully, until hot throughout. You can also microwave an individual portion covered, pausing to turn it partway through. Reheated leftovers should reach 165°F (74°C); check the center of the filling with a food thermometer. Avoid repeated reheating, which can make the squash fall apart.
Frequently Asked Questions
What does koosa mahshi mean?
Koosa mahshi is a name used for stuffed zucchini or squash in Arabic-speaking cuisines. Recipes vary by place and household. This Iraqi-style version fills hollow zucchini with rice, ground meat, herbs, and spices, then cooks them in tomato sauce.
Do I need a special zucchini corer?
No. A narrow apple corer or a slim vegetable peeler can work, and a small paring knife can help loosen the center. Go slowly, turn the zucchini as you work, and stop before cutting through the base or sides. A dedicated corer is useful if you make stuffed vegetables often, but it is not essential.
Can I prepare the zucchini ahead?
You can mix the filling and hollow the zucchini a few hours ahead. Keep each component covered in the refrigerator, then fill the zucchini shortly before cooking. For the best texture and safe handling, do not leave the raw meat-and-rice mixture at room temperature while you prepare the sauce.
Why did my zucchini split?
Common causes are filling the cavities too tightly, using squash with thin or damaged walls, or boiling the sauce too hard. Leave expansion room above the filling, handle the zucchini gently, and keep the covered pot at a gentle simmer. A split one is still fine to eat if it is fully cooked; simply serve it with a spoon.
Can I use cooked rice in the filling?
Uncooked rice is used here because it cooks in the sauce and absorbs flavor as it expands. Cooked rice will not need the same simmer time and can turn soft if cooked for 55 minutes. If using cooked rice, make a separate filling, reduce the cooking time substantially, and confirm that any ground meat reaches 160°F (71°C) before serving.
Related
- Iraqi T’beet Recipe: Chicken and Rice, Made Simply
- Iraqi Salad Recipe with Tomato, Cucumber and Herbs
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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