Vegan Lebanese Kousa Mahshi with Pine Nuts and Pomegranate Syrup
A delightful vegan version of traditional Lebanese stuffed zucchini, enhanced with pine nuts and a sweet, tangy pomegranate syrup.
Preparation
Get these tasks done before you start cooking.
Preparing the Zucchini
- 1
Trim and hollow zucchinis
Trim the ends of the zucchini and hollow out the centers, leaving a 1/4-inch (6 mm) shell.
- 2
Season zucchini
Lightly season the inside of the zucchini with salt and pepper.
- 3
Set aside
Set aside until ready to stuff.
Preparing the Filling
- 1
Combine filling ingredients
In a large bowl, combine the rice, pine nuts, chickpeas, onion, garlic, allspice, cinnamon, and cumin.
- 2
Season mixture
Season the mixture with salt and pepper to taste.
- 3
Add olive oil
Stir in 1 tablespoon of olive oil for added moisture.
How to Make Vegan Lebanese Kousa Mahshi with Pine Nuts and Pomegranate Syrup
Total time: 2 h 40 min · Yields 4 servings
- 1
Stuffing the Zucchini
Carefully fill each hollowed zucchini with the prepared rice mixture, leaving some space at the top.
- 2
Making the Pomegranate Syrup
In a small saucepan, combine pomegranate juice, lemon juice, and sugar. Simmer until reduced by half.
- 3
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.
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