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Mahashi Kousa (Vegan Mofo 2015)

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The prompt for today, September 7th, is make a meal inspired by a book or film.  Last fall I went to a book discussion group and read Mornings in Jenin by Susan Abulhawa.  The book is about the life of four generations of a Palestinian family from 1948 until 2003.  It offers a good basic overview of historical events that took place starting from the formation of Israel.

I could not find the exact place this meal of Mahashi Kousa is mentioned.  However, I did find it in the glossary on page 329, where it is described as zucchini, usually stuffed.

This recipe is adapted from The Cuisine of my Sister In-Law: Secrets of Palestine, by Duha Bezreh, Anne-Claire Yaeesh. I purchased it during our stop at the Human Supporters Association in Nablus.

To make this dish you will need a zucchini corer or try using a drill

Stuffing

  • 4 ounces of shredded seitan (I used Upton’s Naturals ground seitan.)uptonsseitan
  • 1 cup of rice
  • ½ cup sunflower oil
  • ½ tsp. ground cardamom
  • ½ tsp. ground turmeric
  • ½ tsp. ground pepper
  • ½ tsp. curry powder
  • ½ tsp. allspice
  • 1 tsp. salt

Soak rice in hot water for 15 minutes and drain. Mix in the remaining ingredients, and set aside.

Sauce

  • 2 Tbls. tomato paste
  • 2 tomatoes, chopped
  • 1 liter water
  • salt
  • 2 lbs zucchini

Wash, and remove the heads from the zucchini. Cut off a small amount of the bottom if necessary, so they will fit into the pot. Next carefully core out the insides of the zucchini, and wash. Fill each zucchini three quarters with stuffing. Add sauce ingredients into a large pot, and place the filled zucchinis inside and cover. Cook on medium heat for 40 minutes.

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Check regularly, and add water if necessary. Be careful not to stir the zucchinis while cooking.  I cooked any remaining stuffing in a separate pot.  Arrange the zucchinis on a serving dish and serve with the sauce.

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platedzuch1It went well with a salad filled with ingredients from my CSA pick-up.  For the dressing I made a vinaigrette with fig infused balsamic vinegar, mustard, and maple syrup.

– Stephanie

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