 Stuffed squash | |
| Alternative names | Stuffed zucchini |
|---|---|
| Type | Dolma |
| Course | Main course |
| Region or state | TheBalkans,Egypt,Turkey, and theLevant |
| Associatedcuisine | Egyptian,Levantine,Turkish |
| Serving temperature | Hot |
| Main ingredients | Summer squashes,minced meat,rice |
| Ingredients generally used | onions,spices,tomato sauce |
| Similar dishes | Stuffed peppers |
Stuffed squash,courgette,marrow,mahshi,kousa, orzucchini is a dish common inEgypt,[1]the Levant andthe Balkans. It is a kind ofdolma consisting of various kinds ofsquash orzucchini, stuffed with rice and sometimes meat, and cooked on the stovetop or in the oven. The meat version is served hot, as a main course. The meatless version is considered an "olive-oil dish" and is often eaten at room temperature or warm.
The placenta and seeds of larger, shorter, cylindrical immaturesquashes are pulled off, and the further proceeding is similar as forpunjene paprike orsarma.[2] Often, punjene tikvice (stuffed squashes) and punjene paprike (stuffed peppers) are made together, as a mixed dish.[3]
The name in different languages generally means literally "stuffed squash": Croatian: Punjene tikvice; Serbian: stuffed zucchini; Serbian Cyrillic: stuffed zucchini.[4]
In Canada, stuffed squash is often prepared with tomato sauce or spaghetti sauce as well as with melted cheese on top.[5]
Mahshi kosa (Egyptian Arabic:محشي كوسا) is a traditional stuffed squash dish eaten in Egypt, it is a type ofdolma consisting ofsquash that is cored and stuffed with a seasoned filling ofrice andherbs.[6] The stuffing typically includesshort-grain rice mixed withparsley,dill, andcilantro, flavored withcumin,coriander,salt, andblack pepper.[7][8] The squash are then gently simmered in a spicedtomato sauce, allowing therice to absorb the liquid while thezucchini becomes tender.[6][7]
In theLevant, this dish is flavoured withmint andgarlic. InCyprus, the flowers of the marrow are also stuffed.[9]
The cultivar is called 'Cousa' in Robinson and Decker-Walters (1997)[10] p. 77: "Some summer squash cultivars, e.g. the vegetable marrows (Cucurbita pepo) are consumed when almost mature. In the Middle East, nearly mature fruits of 'Cousa' are stuffed with meat and other ingredients, then baked".
In traditional Turkish cuisine, stuffed zucchini (Turkish: kabak dolması) commonly contains ground beef in addition to rice and sometimes vegetables, herbs and spices. It is often served with both yogurt and a tomato-based sauce.[11]
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