Diwali & Kousa Mahshi
There is nothing better than a plate of Diwali and Kousa Ma7shi for dinner! I absolutely love this meal — although it’s hard work and time consuming, the outcome is always worth it. My recipe will give you perfect measurements to make you the perfect pot of juicy, flavorful, and delicious Diwali and Kousa Ma7shi!
PREP: 2+ h • COOK: 3.5 h • YIELDS: 1 jar, 10 kousa
Dedicated to my mother
Growing up, I always loved my mother’s diwali! Whenever we’d wake up as kids and walk to the kitchen to find her rolling them, we’d begin to scream of joy! Not only are they that delicious, but my mother only made this dish once in a big while, so whenever she did, it was like OH MY GOD, MOM’S MAKING DIWALI!!!! She’s the best at it! And the first dish I ever made as a married woman was this dish she taught me, of course. I learn from the best!
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Thank you for all the times you made us this amazing dish although it was tough on your hands! You are so appreciated. I love you, mom. ❤️
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Thank you for all the times you made us this amazing dish although it was tough on your hands! You are so appreciated. I love you, mom. ❤️
INGREDIENTS
- 1 jar Al Afya grape leaves
- 1.5-2 lb ground coarse lamb
- 3.5 cups rice, uncooked and washed
- 4 tbsp olive oil
- 4 tsp salt
- 1.5 tsp black pepper
- 1.5 tsp garlic powder
- 1.5 tsp 7 spices
- 1.5 tsp all spice
- 1/2 tsp turmeric
- 1 tsp crushed red pepper
- 2 tomatoes, sliced
- 1 yellow onion, sliced
- 6 garlic cloves, sliced
- 1 8 oz can tomato sauce
- 1 6 oz can tomato pasta
- 3-6 lemons
- 8-10 zucchini
DIRECTIONS
1. Wash the 3.5 cups rice until the water runs clear. In a bowl, soak the rice with warm water a couple inches above it for 30-45 minutes, then drain. This will help fluff the rice and prevent breaking the leaves.
2. Season the rice with 4 tsp salt, 1.5 tsp black pepper, 1.5 tsp garlic powder, 1.5 tsp 7 spices, 1.5 tsp all spice, 1/2 tsp turmeric, and 1 tsp crushed red pepper. Mix very well!
3. Add the lamb over the rice and lightly sprinkle salt, black pepper, 7 spices, all spices, and garlic powder over the lamb. Then mix the lamb into the rice until combined evenly.
4. Pour in 1/3 of a small can of tomato sauce and 4 tbsp olive oil and mix it into the rice and meat.
5. Take the leaves out of the jar and drain them of all the water. Lay out as many leaves as you can on your workspace. Take a tablespoon of the filling and line it across the leaves horizontally (as pictured below).
2. Season the rice with 4 tsp salt, 1.5 tsp black pepper, 1.5 tsp garlic powder, 1.5 tsp 7 spices, 1.5 tsp all spice, 1/2 tsp turmeric, and 1 tsp crushed red pepper. Mix very well!
3. Add the lamb over the rice and lightly sprinkle salt, black pepper, 7 spices, all spices, and garlic powder over the lamb. Then mix the lamb into the rice until combined evenly.
4. Pour in 1/3 of a small can of tomato sauce and 4 tbsp olive oil and mix it into the rice and meat.
5. Take the leaves out of the jar and drain them of all the water. Lay out as many leaves as you can on your workspace. Take a tablespoon of the filling and line it across the leaves horizontally (as pictured below).
5. To roll, take the bottom of the leaves and fold them over the filling and tuck. Fold over the sides and roll as you go. Fold in any extra leaf from the sides as you roll, making sure to fold them tightly and securely. However, you don’t want to roll them too tight so they won’t break through from the rice when it’s cooking.
6. Once you’re done rolling all the grape leaves, it’s time to layer a large pot (the stuffed zucchini directions will be at the bottom). First, line the bottom of the pot with extra grape leaves to help prevent burning.
7. *If you are adding any lamb or ribs to the bottom of your Diwali, then place them on top of the leaves and lightly salt and pepper the meat. If you’re adding kousa ma7shi to your pot, add them on top of the meat.*
8. On top of the meat and/or kousa, you will add the sliced tomatoes, onions, and garlic cloves. If you’re not making meat and/or kousa under it, just put them on the leaves. Begin stacking your diwali carefully in a circular pattern. Make sure you stack them evenly across.
8. On top of the meat and/or kousa, you will add the sliced tomatoes, onions, and garlic cloves. If you’re not making meat and/or kousa under it, just put them on the leaves. Begin stacking your diwali carefully in a circular pattern. Make sure you stack them evenly across.
9. Sprinkle the top with a generous amount of salt, black pepper, and 7 spices. Drizzle some olive oil all over the top. Then, place a plate large enough to cover the stuffed grape leaves so that they hold in place while cooking. Fill the pot with warm water until about 2 inches above the plate. Bring it to boil on high heat, then lower the heat to medium-low to cook partially covered for 3.5-4 hours.
10. In the last half hour, in a small bowl, whisk together the other 2/3 of the can of tomato sauce, 1 small can of tomato paste, and the juice of 2-3 lemons. Pour it all over the stuffed grape leaves, cover again, and let it cook for another half hour.
11. Carefully drain any water that’s remaining at the bottom. If it’s only a little water, then it’s okay to keep it, just slowly wiggle it out on your serving platter. Squeeze as many lemons you as you’d like and enjoy!
11. Carefully drain any water that’s remaining at the bottom. If it’s only a little water, then it’s okay to keep it, just slowly wiggle it out on your serving platter. Squeeze as many lemons you as you’d like and enjoy!
MAKING THE KOUSA MA7SHI
1. Cut about an inch off the top of the zucchini and cut the tiny circular stem at the bottom. SAVE the tops aside! We’ll use them later. Then, using a thin and long core utensil, core out all the inside of the zucchini as thin as you can to the skin without breaking. I suggest starting with the core utensil in the middle and start slowly. Gradually go deeper and be careful of how deep you’re going so you don’t poke a hole through.
2. Once all the zucchini has been cored, rinse them very well, inside and out. Set them down in a strainer with the top downward to drain any excess water for at least 10 minutes.
3. Time to fill! Using the remaining rice filling you used for the Diwali, fill the zucchini. The key here is to NOT overstuff them and to NOT push down the rice to the point the rice is packed. You want a little room for the rice to boil and remember it’s going to get bigger in size! You don’t want it to break or the rice to be hard. I like to tap the zucchini down a few times on the counter while stuffing so the rice gets the bottom and I can fill more - but I won’t push it down with my finger.
4. Once all the zucchini are filled, take the tops of the zucchini you set aside and cut them in half if they’re large. Put one in each of the zucchini so that way it prevents rice from falling out while boiling in the pot. A lot of people don’t do this, but I like to because it helps ensure everything will stay put together.
5. Layer the zucchini on top of the meat (if you’re adding meat) or right below the Diwali. Then, follow the remaining instructions that I have up top in the Diwali instructions! If you want to know how to make kousa ma7shi alone in a delicious tomato soup, read below.
2. Once all the zucchini has been cored, rinse them very well, inside and out. Set them down in a strainer with the top downward to drain any excess water for at least 10 minutes.
3. Time to fill! Using the remaining rice filling you used for the Diwali, fill the zucchini. The key here is to NOT overstuff them and to NOT push down the rice to the point the rice is packed. You want a little room for the rice to boil and remember it’s going to get bigger in size! You don’t want it to break or the rice to be hard. I like to tap the zucchini down a few times on the counter while stuffing so the rice gets the bottom and I can fill more - but I won’t push it down with my finger.
4. Once all the zucchini are filled, take the tops of the zucchini you set aside and cut them in half if they’re large. Put one in each of the zucchini so that way it prevents rice from falling out while boiling in the pot. A lot of people don’t do this, but I like to because it helps ensure everything will stay put together.
5. Layer the zucchini on top of the meat (if you’re adding meat) or right below the Diwali. Then, follow the remaining instructions that I have up top in the Diwali instructions! If you want to know how to make kousa ma7shi alone in a delicious tomato soup, read below.
Kousa ma7SHI IN TOMATO SOUP
1. When you have made the filling and stuffed the zucchini as directed above, place the stuffed zucchini in a large pot. Pour hot water a couple inches above the zucchini.
2. Bring the pot to a boil on high heat, then place on medium-high heat. Fat will start to foam up at the top and when that happens, remove it with a slotted spoon until the water runs clear.
3. In a bowl, whisk together 2 cups chicken broth, 3 6 oz cans tomato paste, and 4 tbsp melted unsalted butter. Add in 2.5 tsp salt, 2.5 tsp garlic powder, 2.5 tsp 7 spices, 2 tsp black pepper, and 1 tsp crushed red pepper and mix well.
4. Pour the tomato sauce mixture in the boiling pot carefully. Gently mix the tomato sauce into the water using a slotted spoon. Make sure you do not do this roughly — you might crack the zucchini if you’re too rough.
5. Let it cook for about 45 minutes. Taste test the soup 15 minutes into cooking to adjust any seasonings to your preference.
6. In another small pan, fry about 4-5 sliced garlic cloves in 2-3 tbsp olive oil until fragrant and transparent. Then, pour the entire pan of garlic and olive oil into the pot and mix into the tomato soup. Cook for another 15 minutes and you’re all done!
2. Bring the pot to a boil on high heat, then place on medium-high heat. Fat will start to foam up at the top and when that happens, remove it with a slotted spoon until the water runs clear.
3. In a bowl, whisk together 2 cups chicken broth, 3 6 oz cans tomato paste, and 4 tbsp melted unsalted butter. Add in 2.5 tsp salt, 2.5 tsp garlic powder, 2.5 tsp 7 spices, 2 tsp black pepper, and 1 tsp crushed red pepper and mix well.
4. Pour the tomato sauce mixture in the boiling pot carefully. Gently mix the tomato sauce into the water using a slotted spoon. Make sure you do not do this roughly — you might crack the zucchini if you’re too rough.
5. Let it cook for about 45 minutes. Taste test the soup 15 minutes into cooking to adjust any seasonings to your preference.
6. In another small pan, fry about 4-5 sliced garlic cloves in 2-3 tbsp olive oil until fragrant and transparent. Then, pour the entire pan of garlic and olive oil into the pot and mix into the tomato soup. Cook for another 15 minutes and you’re all done!