Vegan Lebanese Kousa Mahshi with Pine Nuts and Pomegranate Syrup
Stuffed Zucchini with a Tangy Twist
A delightful vegan version of traditional Lebanese stuffed zucchini, enhanced with pine nuts and a sweet, tangy pomegranate syrup.
- 2 h
- 4
- Intermediate
Ingredients
For the Stuffed Zucchini
For the Filling
For the Pomegranate Syrup
For Garnishes
Preparation
Preparing the Zucchini
Trim and hollow zucchinis
Trim the ends of the zucchini and hollow out the centers, leaving a 1/4-inch (6 mm) shell.
Season zucchini
Lightly season the inside of the zucchini with salt and pepper.
Set aside
Set aside until ready to stuff.
Preparing the Filling
Combine filling ingredients
In a large bowl, combine the rice, pine nuts, chickpeas, onion, garlic, allspice, cinnamon, and cumin.
Season mixture
Season the mixture with salt and pepper to taste.
Add olive oil
Stir in 1 tablespoon of olive oil for added moisture.
Cooking Process
Stuffing the Zucchini
Carefully fill each hollowed zucchini with the prepared rice mixture, leaving some space at the top.
Making the Pomegranate Syrup
In a small saucepan, combine pomegranate juice, lemon juice, and sugar. Simmer until reduced by half.
Baking the Stuffed Zucchini
Place the stuffed zucchini in a baking dish with a splash of water. Cover and bake at 350°F (175°C) for 45 minutes.
Plating & Serving
Vegan Lebanese Kousa Mahshi with Pine Nuts and Pomegranate Syrup
Vegan Lebanese Kousa Mahshi with Pine Nuts and Pomegranate Syrup
Plating & Serving
Place the stuffed zucchini onto a serving dish, drizzle with pomegranate syrup, and garnish with mint leaves and pomegranate seeds for an enticing presentation.