Kousa Mahshi with Turkey & Farro Recipe

Kousa Mahshi is a Middle-Eastern dish typically made with ground lamb and white rice. However, in an age of concern about getting more fiber and eating less refined grains and red meat, I tried my hand at these substitutes and was thrilled with the creation. Although I admit, I am not without guilt that I altered my late TaiTai’s recipe (she was brilliant in the kitchen!). But I digress; I kept her spices and the rest of the recipe intact; the dish tasted almost the same (Shhhhh!!)

Using Farro as a replacement for white rice provides a healthier option. The nutritious grain is an excellent source of proteins, fibers, nutrients, and vitamins. Furthermore, the sweet, nutty flavor offers a delightful yet subtle seasoning.

Additionally, by swapping the lamb for turkey, you consume less fat and calories and more protein. True, both meats have a good amount of vitamins, but I figure it’s a good idea to change it up sometimes. So, while my love for lamb remains, here is another way to make delicious Kousa Mahsi:

Ingredients

4-6 small to medium-sized zucchini

4-6 small to medium-sized yellow squash

4 large tomatoes

1 28-ounce can of tomato sauce plus 1 16-oz can

1 can tomato paste mixed with 1 can water

4 tablespoons butter

1 1/2 lbs uncooked ground turkey

1 cup uncooked Farro

1 teaspoon salt

1/2 teaspoon pepper

6 cloves of garlic grated

2 tablespoons fresh squeezed lemon juice

1 teaspoon Allspice

1/2 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1 teaspoon Cumin

Plain yogurt to serve

Recipe

1. First, cut about an inch off the top of the fruit and gently nip the bottom to remove the stem. Make sure to hollow out from the top portion of the fruit, leaving the bottom intact. To hollow out the Kousa (meaning zucchini or squash in Arabic), use a zucchini core to slowly remove the insides of the fruit, keeping the scooped-out flesh to the side for the sauce. Be careful not to poke through the sides. Cut off the tops of the tomatoes and hollow them out as well.

2. Melt the butter in a small saucepan. Combine turkey, Farro, allspice, cumin, cinnamon, nutmeg, salt, and pepper in a medium bowl. Add half of the garlic (3 grated cloves), pour the melted butter onto the meat mixture, and combine thoroughly.

3. Before stuffing the Kousa, place the tomato sauce, tomato paste, water, and fruit flesh in a large Dutch oven or stainless steel pot and heat on medium-high until boiling. (My TaiTai always insisted on the stainless steel primarily because it is lighter to dump onto a serving platter- however, the food doesn’t stick as much or burn to the bottom of the pot when using a Dutch oven. Shhhh!!)

4. While the tomato sauce is heating up, begin stuffing the Kousa carefully to leave about 1/4 inch at the top and bottom, which leaves room for them to expand. Stuff the tomatoes with the remaining mixture.

5. When tomato sauce comes to a boil, add the remaining 3 grated garlic cloves and the lemon juice to the pot.

6. Gently place the Kousa in the pot and put the tomatoes on top. If the tomatoes are not entirely covered with sauce, spoon sauce over them. As it cooks, they will likely become immersed. Bring to a boil, then turn to low and simmer covered for 2 hours. After 2 hours, check to see if the Farro has been cooked. You can cook for another 30-45 minutes without concern if you would like or deem necessary.

7. Serve in a bowl and top with a dollop of plain yogurt.

Wine Pairing

This savory dish pairs beautifully with a Super Tuscan from Italy because of its mutual acidity, intense structure, and Mediterranean spices. A Super Tuscan is usually a blend of Sangiovese and any of the Bordeaux varietals, and sometimes Syrah will be in the mix. That said, Bordeaux blends and Rhone Valley GSMs from France also make lovely pairings.

Further, a punchy yet rich Tannat from Spain or Uruguay with velvety tannins and firm acid is a fantastic pairing that will enhance the dish’s spices. *I mostly prefer this pairing when using lamb, though.

Either way you prepare this dish, it is a fabulous comfort food recipe for fall or winter. So, enjoy and have fun experimenting with Middle Eastern cuisine!