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Photography By : Katie Wilson
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Koosa mahshi – stuffed peppers or squash

Dishes Created By

  • Serves Six


  • 1.5kg Lebanese bell peppers or squash, washed and hollowed out
  • 3-4 lemons
  • 1 tin of chopped tomatoes
  • 2 cloves of garlic, crushed

For the stuffing

  • 1 cup of glazed rice, washed
  • 200g lamb, minced (including some fat)
  • ½ tsp cumin
  • 1 tsp 7 spices
  • 1 tsp salt

Cooking Instructions

  1. Mix the ingredients for the filling together in a bowl.
  2. Use the filling to stuff the peppers/squashes leaving about 2 cm empty at the top. (If using peppers, cut a circle around the stems but make sure to keep them as a lid for later.)
  3. Layer the stuffed peppers/squashed in a large pot.
  4. Pour in 1 litre of water and add the lemon juice (the mixture should taste sour).
  5. Add the tin of chopped tomatoes.
  6. Bring to the boil and then lower the heat to a simmer for 45 minutes.
  7. Add the garlic and the mint, then bring back to the boil for a minute.
  8. Take the squashes out of the liquid and serve. The liquid can be used as a kind of side soup.

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