Zucchini or yellow squash are stuffed with a mixture of ground beef and rice. This dish is especially perfect for Sukkot when it is a custom to eat stuffed foods.
Mehshi Kusa — Squash Stuffed with Ground Meat and Rice
Servings
6 Servings
Ingredients
- 8 medium yellow squash or zucchini cored
- 14 dried apricots
- 2 tablespoon vegetable oil
- 1 teaspoon Kosher salt
- 2 tablespoon freshly squeezed lemon juice
- 3 tablespoon temerhindi
- 1 tablespoon sugar optional
- 1 pound ground beef
- ⅓ cup short grain rice
- 1 teaspoon allspice
- 2 tablespoon vegetable oil
- 1 tablespoon cinnamon
- 1 teaspoon kosher salt
- ¼ teaspoon white pepper
Instructions
- Prepare the hashu. Soak rice in water left uncovered for 30 minutes and drain. Combine the meat, rice, allspice, vegetable oil, cinnamon, salt, and white pepper.
- Loosely stuff squash with hashu.
- Pour oil into a large saucepan. Place stuffed squash inside and layer half of the apricots on top. Place saucepan over medium heat for about 5 minutes or until the squash begins to release liquid.
- Add remaining apricots and sprinkle with salt. Directly onto the apricot layer, add lemon juice, temerhindi, and, if desired, sugar. Then pour 1 cup of water over the top. Place a saucer on top of the squash as a weight. Bring mixture to a boil.
- Reduce flame to low, cover, and simmer gently for 1 hour. Cook in oven to thicken and integrate flavor and caramelize.
- Variation:Mehshi kusa with tomato-mint sauce In step 2, substitute one 6-ounce can of tomato sauce, 1 tablespoon of dried mint, 6 garlic cloves, chopped, for the apricots and temerhindi.
Hi,
I would like to make the Mehshi but am unclear about what to do after it cooks for one hour on top the stove. When you put it into the oven; for how long and at what temperature and do you uncover it and what do you do with the squash pulp? Thanks for all your help
I’m making MEHSHI KUSA for the Chag. I found all the ingredients in one of the many kosher supermarkets here in Kew Gardens Hills, NY. Then I tried to find the temperhindi or tamarind paste. I went to Aron’s and Seasons supermarkets. Nothing. So I went to the Israeli supermarket and the people who run it said it’s not kosher! I assured them it most certainly was kosher. Can this be true??? So now I’m left with a few hours to prepare something else. Oy!!! 😩😩😩😩😩😩😩
It is tamarind paste, you should be able to find it in specialty shops or Indian or Middle Eastern markets.
*Tamar Genger MA, RD*
Executive Editor l JOYofKOSHER.com
Director of Digital Media l Kosher Media Holdings LLC
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What is temerhindi?
You can probably find whole tamarind and make it yourself, but if that is too much work, I have heard some use ketchup.
Can’t wait to try the Mahsi with tamerhind, i’ver always used tomatoe. but i think a change is in order.
I have temerhindi now only because I made a large purchase while in Long Branch. I’ve never seen it in Chicago and don’t care for the apple butter type. Any suggestions?
Dweck’s cookbook has a recipe for a great looking vegetarian version of the hashu you can substitute!
I don’t eat beef. Is it possible to substitute something and make this vegetarian/parve?
Just come to our site and I put you on our mailing list.
How can i get recipies??!! Happy holidays
Yum is right. I made beautifully stuffed zucchini, but tonight had “sloppy joe” type sandwiches with the leftover meat. [We had a picnic at the pool, and shhh! I ate mine before I brought the family theirs, for fear it would be devoured and I wouldn’t get any. I hardly ever eat meat.]
I’ve been looking for a different stuffed squash recipe. This is it. Love the spice and flavor combinations. YUM