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Middle Eastern Stuffed Zucchini (Vegetarian Koosa Mahshi)

Jun 19, 2019 · 22 Comments

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A Middle Eastern classic- stuffed zucchini (and usually eggplant and bell peppers, sometimes tomatoes and even potatoes) in a fragrant tomato broth. This simmers away slowly producing tender vegetables that are stuffed with tangy herb rice filling in a flavorful tomato sauce. A staple of any Middle Eastern household!

I’m not going to sugarcoat it-this isn’t the fastest dinner you’ll ever make. However, it is much easier than I thought it would be going into it for the first time. Most of the grunt work takes place in the coring and hollowing of the vegetables. Just grab a comfortable seat, put something to listen to and get to work. You’ll reap the benefits when the time comes!

Coring the vegetables:

Koosa is the main star of this show. It’s also my favorite stuffed vegetable. I love how tender and flavorful it gets through poaching. Middle Eastern koosa is like a cross between Western zucchini and squash. This is what it looks like for anyone not familiar. Eggplant is widely stuffed alongside zucchini, but I don’t like it in this application so I usually leave it out. I love eggplant in everything else, but for some reason just not this dish! I also stuffed tomatoes, bell peppers, and potatoes. So good!

You wash the vegetables, then remove the lid of each. Using a vegetable corer, start making dents in the vegetables till you get a good sized dip to work the corer into properly. Keep scooping the inside out until you have a nice hollow shell inside each vegetable, keeping the bottom 1/4 of the vegetable intact to support the rice filling. Once you have your vegetables hollowed out, you can get started on the rice stuffing. By the way, don’t throw away the inside of your zucchini! I have an amazing recipe coming up next that uses that up.

The rice stuffing:

To make the rice stuffing, we sauté the onion, garlic and green chili, then add tomato paste, tomato sauce, water, spices and let it simmer away. You then add Egyptian rice (that has been soaked for 15-20 minutes and = rinsed until the water runs clear) as well as a lot of herbs. The herbs make the dish! You can add parsley, coriander or dill. I added one bunch of each, and I recommend this.

Let the rice simmer in the tomato sauce until it is half cooked, or you can kind of smush the grains between your finger tips then remove the rice mixture from the stove top and let it cool before stuffing the vegetables.

Stuffing the vegetables:

Use your hands! It’s the only way to do it. Once the rice mix has cooled, gently stuff the vegetables with the rice, leaving about 1/4 of each vegetable empty. This is to allow space for the rice to expand as it fully cooks. Arrange the cooked vegetables in a pan, by sort of propping the zucchini up in a circle at the edges of the pan, and placing any other vegetables in the center. See this photo for reference (This was the extra vegetables I had that wouldn’t fit in my large saucepan pictured in the title image)

Making your tomato broth:

I found the simplest way to do this is to mix together tomato paste, 2 cups of tomato puree or passata (I took 2 cans of whole peeled tomatoes and processed them in a food processor and used those), 2 chicken stock cubes that have been dissolved in 4 cups of hot water, and dried mint. Add salt to taste, mix until the consistency is even, then pour this up and around your arranged raw vegetables in the pot. The broth should cover the vegetables about 3/4 of the way up. Bring the pot of vegetables and broth to a boil, then reduce heat and simmer for an hour to an hour and a half until vegetables are cooked and tender.

Serving your masterpiece:

Serve vegetables of choice onto plates. The best way to eat this is to cut each vegetable in half and ladle extra tomato broth on top. Some people like to add a few spoonfuls of yogurt on this. HIGHLY recommend this! It’s the perfect combination.

Preparing in advance and storing:

I stuffed the vegetables and kept them in an airtight container in the fridge for up to 2 days before cooking, and they cooked up great (because these are vegetarian they are more forgiving than meat containing dishes). After cooking, store leftovers in the fridge for 2-3 days and reheat on the stovetop. This dish tastes even better the next day!

Let me know if you have any question or feedback in the comment section below and happy stuffing!

Stuffed vegetables in tomato broth in a large saucepan with a kitchen towel under the pan

Vegetarian Middle Eastern Stuffed Zucchini (Koosa Mahshi)

A traditional Levantine dish of zucchini (koosa) that's stuffed with a tomato herb rice mixture and slow cooked in a flavorful tomato broth. Must try!
5 from 6 votes
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Course: Main Course
Cuisine: Middle Eastern
Keyword: vegetarian, zucchini, tomato, rice
Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Servings: 6 people
Calories: 300kcal
Author: Farah Abumaizar

Ingredients

For the vegetables- zucchini plus your choice of eggplant, bell peppers, potatoes and/ or tomatoes. I used:

  • 12-14 small zucchini (koosa)
  • 3 assorted bell peppers
  • 3 whole tomatoes
  • 4 potatoes

For the rice stuffing:

  • 1 onion diced
  • 4 garlic cloves, crushed
  • 1 green chili pepper , seeds removed and finely diced
  • 2 heaped tbsp tomato paste
  • 1 can tomato sauce *see note
  • 1 cup hot water
  • 2 cups Egyptian rice, soaked for 20 minutes and then well strained.
  • 1 bunch each parsley, dill, and coriander, finely chopped.
  • 1 tbsp salt
  • 1 tsp cumin
  • 1 tsp black pepper

For the tomato broth:

  • 3 heaped tbsp tomato paste
  • 2 vegetable or chicken stock cubes dissolved in 4 cups hot water (if not vegetarian, can use chicken)
  • 2 cups strained tomatoes (tomato passata OR 2 cans of whole peeled tomatoes that you puree)
  • 1 tbsp dried mint
  • salt to taste

Instructions

For the vegetables:

  • Wash all the vegetables, then cut off the top of each and use a corer to remove the insides and hollow them out. Do it gently so as not to split the zucchini. Scrape the insides of the zucchini carefully, making room for the stuffing. Reserve the inside of the zucchini, you can store these in the fridge or freezer and use them for a lot of good recipes

To make the stuffing:

  • Heat some oil in a saucepan over medium heat. Add the onions and stir for a few minutes or until onions start to turn a light golden brown. Add the garlic and the chili pepper, cook for one minute or until fragrant, then add the tomato paste and stir.
  • Add the tomato sauce and hot water, cumin, black pepper and salt, and allow mixture simmer for 10 minutes.
  • After the mixture has simmered. add the strained Egyptian rice and the chopped herbs and allow rice to cook around 10 minutes or until halfway cooked. Remove mixture from stove and allow to cool.

Stuffing the vegetables:

  • Stuff each cored vegetable with the cooled rice mixture, leaving about 1/4 of empty space since rice will expand further with cooking.
  • Line a large saucepan with slices of tomatoes and potatoes to cover the bottom. Arrange stuffed vegetables on top of this layer, trying to keep the zucchini and other vegetables upright. Stuff them in close to each other. Keep this pot aside while you prepare the broth.

For the tomato broth:

  • In a large bowl, mix together the tomato paste, the 2 cubes of stock dissolved in 4 cups of hot water, 2 cups of the pureed tomatoes or tomato passata, and dried mint. Taste to see if you need to add salt.
  • Place the saucepan with the stuffed vegetables on the stove over medium high heat, and pour the tomato broth mixture all around the vegetables, until they are nearly submerged (3/4 of the way covered with tomato broth). Bring to a boil, then reduce heat to medium low to allow vegetables to simmer for 1-1.5 hours until vegetables are tender and cooked through.
  • Portion stuffed vegetables into serving plates and lade extra tomato sauce from the saucepan. Some people like to eat this with yogurt. Enjoy!

Notes

Recipe adapted from Afnan AlJoher .
You can prepare stuffing and core zucchinis a couple days in advance. You can even stuff them with the half cooked rice, keep them in the fridge, and then cook them the next day.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 300kcal

If you want some more Middle Eastern inspired dinner ideas:

Middle Eastern Roasted Leg of Lamb

Bamia (Okra stew)

Middle Eastern Yogurt Sauce

Chicken Kabsa

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Main Meals, Recipes middle eastern, vegetarian

Previous Post: « Strawberry Shortcake
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Reader Interactions

Comments

  1. Milica Vladova says

    June 19, 2019 at 11:50 am

    5 stars
    I must admit – the Middle Eastern cuisine is so delicious and healthy! Thank you for sharing this recipe!

    Reply
    • Farah Abumaizar says

      June 19, 2019 at 11:51 am

      Thanks for the lovely comment !

      Reply
  2. Tisha says

    June 19, 2019 at 12:25 pm

    5 stars
    Those middle eastern flavors have my mouth watering!

    Reply
    • Farah Abumaizar says

      June 19, 2019 at 2:41 pm

      Thank you Tisha!

      Reply
  3. Diana says

    June 19, 2019 at 2:41 pm

    5 stars
    I love koosa and felfel mahshi, or koosa with stuffed vine leaves 😍 one of my all time fav Arabic meals!

    Reply
    • Farah Abumaizar says

      June 19, 2019 at 2:43 pm

      Vine leaves are my absolute favorite! Need to summon up the courage to tackle those next xx

      Reply
  4. Cindy says

    June 19, 2019 at 3:03 pm

    5 stars
    What a beautiful and hearty vegetarian dish! Must admit, the pictures have me drooling again just relooking at them, just like the recipe did when it was in front of me! YUM

    Reply
    • Farah Abumaizar says

      June 19, 2019 at 3:21 pm

      What a lovely comment! Thanks so much Cindy!

      Reply
  5. raida says

    June 20, 2019 at 7:05 am

    Looks amazingly healthy. You’re getting more and more into traditional foods. Great!

    Reply
    • Farah Abumaizar says

      June 21, 2019 at 7:41 am

      Thanks mama I learned from the best!

      Reply
  6. R says

    July 5, 2019 at 2:51 pm

    Will try this tomorrow!

    Reply
    • Farah Abumaizar says

      July 5, 2019 at 4:09 pm

      Plz let me know what you think!! Happy eating

      Reply
  7. Melody says

    January 13, 2020 at 8:38 pm

    Hi. Can I add meat to the rice mixture?

    Reply
    • Farah Abumaizar says

      January 13, 2020 at 9:15 pm

      Hi melody! Yes, you definitely can, that’s actually the typical preparation. You actually add the minced meat raw into the rice mix- it’ll cook with the rice! anywhere around 1 lb of ground chuck is plenty 🙂

      Reply
  8. Robyn says

    February 25, 2020 at 11:18 pm

    Chicken stock cubes in a vegetarian recipe??

    Reply
    • Farah Abumaizar says

      February 26, 2020 at 5:43 am

      Or vegetable stock cubes ☺️

      Reply
  9. Sara says

    April 26, 2020 at 4:53 pm

    5 stars
    I tried this today, and it was delicious!
    I’ve always wanted to try and make Mahashi but always thought it was very difficult. Your recipe is easy to follow which is great and the end results were amazing.

    Reply
    • Farah Abumaizar says

      April 26, 2020 at 5:15 pm

      Aw Sara I’m so happy to hear that! And the fact that you took the time to comment- thank you so much! I’m so glad you enjoyed the meal ❤️

      Reply
  10. Bushra Yar says

    April 27, 2020 at 12:41 pm

    Yum! Made this dish yesterday, was really yummy!! I also roasted the veges for some time to brown up after cooking it

    Reply
    • Farah Abumaizar says

      April 27, 2020 at 1:28 pm

      Yum bushra !! That sounds like a perfect extra step- yay thanks for letting me know!

      Reply
  11. Hanna YOUSEF says

    August 8, 2020 at 10:29 am

    5 stars
    I never thought making mahshi could be this easy! And so happy to have found a yummy recipe without meat (we never had meat in mahshi growing up in Egypt.). So thank you!
    I’ve cooked the mahshi in chicken broth without tomato as that’s what we are used to, but will try the tomato broth sometime soon.

    Next step: stuffing vine and cabbage leaves – if I ever muster up enough courage… 😉

    Reply
    • Farah Abumaizar says

      August 8, 2020 at 1:22 pm

      Oh wow that’s amazing! so glad you enjoyed it Hanna, never knew that the Egyptian method doesn’t use tomato how fascinating. You know I have a great stuffed vine leave recipe on the website too, check it out!!

      Reply

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Farah Abu Maizar | Food Lover
Bbq salmon bowls with mango avocado salsa- unbelie Bbq salmon bowls with mango avocado salsa- unbelievable! And start to finish, you can be eating these in 15-20 minutes. Save this recipe for your next meal, you don’t want to miss out!

I’ve partnered with @kilosamak to produce a few recipes with their quality seafood- I’ve tried several of their items and genuinely loved them all! They deliver seafood straight to your door for you to enjoy and cook at home. Takes all the guesswork out of trying to choose and clean fish yourself, perfect solution for someone like me who loves seafood but isn’t so great at prepping it! Check out their Instagram page on how to order, or head to the link in my bio.

This salmon has a smoky slightly sweet rub, is baked in the oven for ultimate ease, and gets piled on to rice and topped with an easy, addictive, zingy mango and avocado salsa. Adapted from @pinchofyum , I’ll make this again and again!

Ingredients:
For the salmon:
2 fillets, about 250 g each 
Spice Rub:
2 tbsp brown sugar
1.5 tsp paprika 
1 tsp garlic powder
1 tsp onion powder, optional 
1/2 tsp chili powder
1/2 tsp salt 
2 tbsp olive oil 

Mango avocado salsa:
1 diced mangos 
1 diced avocado
1/4 cup finely diced coriander 
1/4 cup finely diced red onion 
1 inch spicy green chili pepper, finely chopped
1 tsp honey
Juice and zest of one lime
Salt to taste

Method:
- Make the salsa by mixing together all the salsa ingredients and placing bowl in fridge while you make the salmon.
- Heat oven to 240C, and line a baking sheet with parchment paper. 
-Mix together all the ingredients for the salmon rub, and rub thoroughly all over the salmon, both sides.
- Bake for 10-12 minutes until salmon is opaque and cooked all the way through.
-Assemble bowls with rice, flaked pieces of salmon,and plenty of mango avocado salsa. Enjoy 😍

Catch the steps in my story!
Have you tried this pasta yet? Save this for your Have you tried this pasta yet? Save this for your next weeknight meal! Saucy macarona iltaybeen, can’t get much more comforting.  Adapted from @jedir3waish , makes for an easy delicious main that’ll make your family including kids very happy! Can find a step by step linked bio, or at https://everylittlecrumb.com/macarona/ , or in my story!

INGREDIENTS:
 
2 tbsp olive oil, divided
big pinch of salt
3 heaped tbsp tomato paste, divided 2 oz or 70 g
1 pack elbow macaroni 14 oz or 400 g
1 onion, very finely diced
1 zucchini, finely diced
1 carrot, finely diced
4-5 garlic cloves, minced
250 g ground beef
1 tsp seven spices
1 tsp turmeric
1/2 tsp paprika powder
1/4 tsp basil
1/4 tsp cinnamon powder
1/4 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1 can crushed tomatoes 14.5oz (400g)

NSTRUCTIONS
 
Bring a large pot of water to boil, add 1 tbsp olive oil and the salt, one tbsp of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside.

In a large skillet, heat the remaining tbsp of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat.
Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 tbsp of tomato paste, and stir.

Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat.

Add the pasta to the sauce (I don't always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!
This gorgeous tiramisu was so kindly sent to me by This gorgeous tiramisu was so kindly sent to me by @cadysweets.sa on my birthday, and we enjoyed every light fluffy bite of it. Their old account got hacked so follow along and support their new account ! They have a bunch of cakes and sweets for every occasion, so make someone or yourself happy and order one for a treat🤩! Send this to the tiramisu lover in your life 🍰.
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Easiest at home crusty bread with a great open cru Easiest at home crusty bread with a great open crumb texture. It’s the no knead bread from @breadin5 and has yet to fail me. Check my story for the step by step, and swipe for a video reveal.

Ingredients for two small loaves:
1.5 cups lukewarm water 
1/2 tbsp any type of yeast
1/2 tbsp salt
3 1/4 cup plain flour (450g)

Method:
In a large bowl, stir together the water with the yeast and salt. Try to dissolve but it’s fine if you have clumps.
2. Add flour all at once and stir, just until no flour patches remain.
3. Cover loosely with a kitchen cloth and leave it to rest for 2 hours in a warm place until risen and bubbly.
After this rest you can:
- Use dough immediately if impatient, but it’s easier to work with if cold, so maybe pop in fridge briefly
- Or, their recommended method and the one I do, leave in the fridge loosely covered for 12 hours or overnight. 
Refrigerated dough lasts up to two weeks, and flavor depends over time!
4. The next day, the dough might look deflated. That’s fine! When ready to bake, divide dough in half (I got two 400g dough balls)- it might be easier to handle if you sprinkle the dough lightly with flour, and take the half you are going to bake out of the fridge. Let it rest on a parchment paper lined baking sheet 40-90 minutes. The longer the more interior bubbles you should have. Preheat oven to 235C (450F), and after rest, make a few deep slashes in the dough with a sharp knife.
5. Place in the middle rack of the oven, and on the bottom rack place a roasting pan that had about a cup of hot water in it. This will create steam which gives a crustier crust!
6. Bake for 30-35 minutes or until deep golden brown.
7. Let it cool completely before enjoying!
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Good morning! With dine in still closed in Saudi, Good morning! With dine in still closed in Saudi, Friday pancakes are fast becoming a tradition. And honestly, I don’t think I’ve had better pancakes at any restaurant recently! The easiest, fluffiest diner style pancakes are a huge hit in our family, find the recipe below adapted from @allrecipes . I like to barely warm the oven (110C or so) and keep the finished pancakes in a pan in the oven until I’m done with all the batter so they stay warm and perfect 👌🏼.

Ingredients
3/4 cup milk 170g
1 tbsp white vinegar
1 cup flour 125g
2 tbsp sugar 25g
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg room temperature
1/2 tsp vanilla
2 tbsp butter, melted 28g

Instructions:
-In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
-In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
-Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
-Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
-Let the batter rest for 5-10 minutes while you heat a pan on the stove.
lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up).
-Enjoy with toppings of your choice!
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#pancakes #pancakerecipe #blueberrypancakes #maplesyrup #breakfast #morningslikethese #fridaymorning #flatlay #foodfluffer #breakfastrecipes #breakfastfood #breakfastofchampions #pancakelover #food #foodtography #foodtographyschool #foodphotography #delish #foodphotos #weekendbreakfast #eatingathome #recipeoftheday #foodporn #foodflatlay #blueberries #trayoftheday
One of my photos from my shoot @tackle.baks . How One of my photos from my shoot @tackle.baks . How insane does this tom yum soup look? For those who haven’t tried this casual seafood spot yet, you really should! The food is great and priced very reasonably, and they have some menu items I’m obsessed with like their crispy fish burger, the salmon poke salad and the creamy truffle shrimp👌🏼. They currently have a delivery offer going for only 5SAR on HungerStation, so no time like the present! Have I tempted you with this photo of the tom yum soup? I’m hungry just writing this caption🤤.
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#soup #tomyum #tomyumsoup #food #foodphotography #canonphotography #canon #seafood #seafoodlover #shrimp #delish #beautifulcuisines #foodtographyschool #foodtography #foodblogger #instayum #lonelyplanetfood #dametravelerfoodie #soupseason #restaurantphotography #khobar #tastemade #tastingtable #foodfluffer
I wanted to take a really pretty photo of the choc I wanted to take a really pretty photo of the chocolate fondants and post it with the recipe but I gave into peer pressure and am posting the recipe with this horribly lit and not at all beautifully set up video🤷🏻‍♀️. At least the video really demonstrates how gooey and perfect the center of these chocolate lava cakes are, and how unbelievably delicious they are. You won’t believe how easy it is to make these! And you may never order this at a restaurant again! You can even use muffin cups instead of ramekins. Save this recipe for when you want to be extra fancy with your dessert 👩‍🍳 I looked at a bunch of recipes online and compiled my favorite steps from each, this is most influenced from @gordongram 

Ingredients:
For greasing the ramekins:
1 tbsp melted butter
1 tbsp cocoa powder

For the fondants:
1 stick butter 115 g
2 eggs
2 egg yolks
170 g chocolate bittersweet chocolate (I used Lindt 70%)
1/2 cup caster sugar or regular sugar
Pinch salt 
3 tbsp flour (41g)
25 g butter melted

Method:
-Spray ramekins with nonstick spray, then dust with cocoa powder and shake until evenly coated, or brush inside of ramekins with melted butter, chill into butter sets, grease again with more melted butter and dust with cocoa powder (Gordon Ramsay’s fancy method)

-Melt together the butter and chocolate over a pan of simmering water (Bain marie ). Set aside melted chocolate to cool for 10 minutes.

-In an electric mixer, whisk the eggs, egg yolks, and sugar until thick and pale about 3-4 min. Sift in the flour and beat again until mixed.

-Pour melted chocolate into the egg mixture in 3 additions, mixing well between each until combined.

-Pour fondant batter evenly into prepared ramekins. If baking immediately, let them chill in the fridge while you preheat the oven to 200C. You can also store in the fridge for up to two days before baking.

- Bake 10-12 minute or until top just looks set. If using muffin pans, they’ll take less time, 8-10 minutes. Remove from oven and cool 1 minute before inverting onto a plate. Enjoy immediately with vanilla ice cream and berries!
I can’t stop myself from craving over the top de I can’t stop myself from craving over the top decadent desserts when it’s cloudy and a little chilly. One of my favorites in Bahrain is @joesbahrain ‘s sticky date cake that comes swimming in a pool of caramel sauce. It’s a drool worthy dessert! Their warm chocolate brownie is also unbelievable. I always end up confused on which to order and usually give in to ordering both 😂. Their coffee pairs perfectly with either👌🏼. Definitely miss this spot and wish I could be dining outdoors @theavenuesbh now indulging on this ultimate treat. Do you agree with my review? 
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#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #datecake #caramel #stickytoffee
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