Sunday, 17 February 2013

Koosa mihshi كوسة محشي

This is a typical middle eastern meal, tasty and not super super difficult. It was actually quite therapeutic making it :) It uses koosa, which is white courgettes, stuffed with rice and minced meat, cooked in tomato sauce..



  • Skill level: Medium (due to the coring process)
  • Serves: 6-7 people
  • Prep time: 45 mins
  • Cooking time: 2 hours
What you will need:

20-25 medium sized koosa (depends on how many people you are feeding)
300g minced meat
1 tsp salt
1/2 tsp black pepper
1 tsp cinnamon 
1/2 cup rice
1 tbsp melted ghee
2 cans chopped tomato
1 + 1/2 tubes tomato puree (300g altogether)
1 + 1/2 tsp salt
1 tsp black pepper
2 tsp cinnamon
2-3 cups hot water

How to make:

1) Cut the top and slightly off the bottom to clean the koosa. Core the koosa delicately, ensuring you don't pierce the edges. Don't throw away the core as this can be used to make another dish (treedi)

2) Meanwhile, cook the meat until it changes colour, then add the salt, black pepper and cinnamon and set aside to cool

3) Wash the rice and drain a couple of times with warm water, then set aside

4) Add the melted ghee over the meat, then mix the meat with the drained rice

5) Add the rice into each koosa, ensuring rice goes deep into the koosa. Leave 1 finger tip space empty in the koosa (do not fill to the very top or it will burst), then arrange in large pot (if any rice remains, make this into a rice dish)

6) In a separate bowl, put the chopped tomatoes through a sieve (to only get the tomato syrup). To the tomato liquid, add the tomato puree, salt, black pepper, cinnamon and water. Mix and taste, adjusting as needed

7) Pour the tomato liquid over the koosa in the pot. Get a plate and cover the koosa, pressing down. If the tomato liquid goes over the plate, then you know you have enough liquid. If not, add more water & tomato puree until there is enough liquid (adjust seasoning if you add more liquid)

8) On medium heat, wait until the tomato liquid begins to boil (leave the plate inside the pot). Once this is done, bring the heat to low and leave for 2- 2+1/2 hours until the koosa cooks. Check at 1 + 1/2 hours in case the koosa has cooked in that time, as you do not want the liquid to dry up or the koosa to stick

9) You may need someones help at this point, as you need to drain out the tomato liquid into a bowl, and then remove the koosa onto a serving dish. Serve with the tomato liquid you have drained out. Once off the heat, do not leave the koosa soaked in the tomato liquid for long (or it will go soft and mushy). Serve with bread, or any extra rice you have made








Sorry about the steamy pictures!! I was super pleased with this, alhamdulilah, as I never thought I could make such a traditionally 'arab woman' sort of dish! lol. But it turned out very tasty, no exploding koosas or mushy ones, alhamdulilah. I would love to make this again! Enjoy :)

5 comments:

  1. This dish was lovely! The courgette was soft but still had a satisfying bite, and the sauce definetly had your stamp on it. Can't wait to try out a 'malfoof' cabbage wrap dish from you. x From A

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    Replies
    1. Awwww thank you :) what a great idea, I haven't had malfoof in ages! Definately on my to make list now... Thanks for your comment

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  2. Your welcome x i'm excited to follow this blog and see what you make next.

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  3. shoo balashna bihashi ilkoosa!!

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