Kousa Mahshi (Stuffed Marrows) Recipe

Name: Kousa Mahshi (Stuffed Marrows)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg medium sized baby marrow or 1 kg courgette; 1/4 cup olive oil; 1 teaspoon ground allspice; 1 tablespoon salt; 2 tablespoons tomato paste; 500 g tomatoes, sliced; 1 garlic clove, crushed; 2 cups vegetable stock; For the stuffing; 100 g onions, finely chopped; 100 g tomatoes, finely chopped; 1 bunch fresh parsley, finely chopped; 2/3 cup uncooked basmati rice, washed and drained; salt and pepper

Servings: persons

1 kg medium sized baby marrow or 1 kg courgette
1/4 cup olive oil
1 teaspoon ground allspice
1 tablespoon salt
2 tablespoons tomato paste
500 g tomatoes, sliced
1 garlic clove, crushed
2 cups vegetable stock
For the stuffing
100 g onions, finely chopped
100 g tomatoes, finely chopped
1 bunch fresh parsley, finely chopped
2/3 cup uncooked basmati rice, washed and drained
salt and pepper

1
Hollow from one end of the marrows with an apple corer or a small spoon leaving about 1/4 inch thick shell all around.
2
Wash them thoroughly and dry.
3
To make the stuffing, mix the ingredients for the stuffing in a bowl, add a little oil, 1/2 tsp allspice and season with salt and pepper.
4
Stuff the marrows upto three-quarters full (do not fill to the brim as the mixture will expand when cooking and leak out).
5
In a large casserole or saucepan, first oil the base, then place the sliced tomatoes at the bottom of the pot.
6
Sprinkle crushed garlic on top and then layer the stuffed marrows.
7
Season with remaining half of the spices and oil.
8
Mix the tomato paste with the vegetable stock and pour into the pot to cover the stuffed marrows.
9
Cover the marrows with a plate or something similar to hold them down lightly to keep them in place while cooking so the stuffing doesn't run out.
10
Put the pot to cook on high heat and bring it to a boil.
11
When it comes to boil, lower the heat and simmer gently for 1 hour.
12
Uncover and simmer to thicken sauce, if needed.
13
Serve hot.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 kg medium sized baby marrow or 1 kg courgette, 1/4 cup olive oil, 1 teaspoon ground allspice, 1 tablespoon salt, and more.

Yes, Kousa Mahshi (Stuffed Marrows) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kousa Mahshi (Stuffed Marrows)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions