Lebanese stuffed squash/zucchini
Lebanese stuffed squash/zucchini

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, lebanese stuffed squash/zucchini. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Lebanese stuffed squash/zucchini is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Lebanese stuffed squash/zucchini is something that I’ve loved my whole life.

Kousa is another name for squash or zucchini in Arabic. They're often called Mexican Squash, Mexican Zucchini or Grey Zucchini. Their shape - short and wide - is ideal for stuffing.

To get started with this recipe, we must first prepare a few ingredients. You can have lebanese stuffed squash/zucchini using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Lebanese stuffed squash/zucchini:
  1. Take 2 kg medium sized squash/zucchini
  2. Make ready 450 grams ground lean meat, uncooked
  3. Get 1 cup short grain rice, uncooked
  4. Make ready 1 medium tomato, grated to take off skin
  5. Prepare 1 medium tomato, finely diced
  6. Get 2 tsp salt, pepper, and allspice
  7. Get 2 clove medium sized garlic, grated
  8. Get 2 tbsp Mint, finely chopped
  9. Prepare 1 medium lemon, juiced
  10. Get 2 tsp vegetable oil
  11. Take 1 Water, enough to completely cover squash.
  12. Prepare 2 tbsp tomato paste
  13. Make ready 2 clove Garlic, grated
  14. Prepare 1 salt/pepper
  15. Take 2 tbsp lemon juice

It's also known as Lebanese squash and is a type of summer squash that you will find in the market next to the more traditional yellow summer squash and zucchini. Kousa squash is light green and a bit more plump than the others. In a large mixing bowl, thoroughly mix the stuffing ingredients of rice, ground beef, butter, blended tomatoes, allspice, ground cinnamon, ground black pepper and salt until fully combined (I do this by hand). If sauce is watery, transfer zucchini to a.

Instructions to make Lebanese stuffed squash/zucchini:
  1. Clean squash and use the special utensil to core it out. This tool can be found in middle eastern shops.
  2. Mix rice, meat, grated tomato, chopped tomato, lemon juice, oil, garlic, mint, and spices.
  3. Stuff squash 3/4 full and tap squash on palm of hand slightly to bring down stuffing. It should not be tightly packed,keep in mind rice will soak up liquid and puff. Rice should NOT reach the top of squash, leave about an inch empty.
  4. Lay stuffed squash in a layer in pot. Keep layering them flat until they are all in the pot.
  5. Add water, enough to submerge the squash. Add the tomato paste, salt/pepper, lemon juice and grated garlic. These flavors mirror the flavors in the squash.
  6. Cover squash with a large round glass plate and top it with a kettle filled with water. This may look funny, but it will ensure they are fully submerged and will complete cooking the rice inside all at the same time.
  7. On high heat, let come to a rolling boil, bring heat down to medium and cook for 1 hour. After 1 hour, take kettle and plate off and cover with lid for 15 more min.
  8. Take one out, poke it with a fork, it should be tender. Cut it up, rice should be soft. Serve with some of the sauce on top. Enjoy.

This flavorful dish of Lebanese Koosa (zucchini) is stuffed with spiced ground beef and rice and simmered in a simple tomato broth. Lebanese Koosa Mahshi is a summer squash that differs from the dark green zucchini you typically find at the supermarket. Koosa (Stuffed Zucchini) is light green and smaller in size. In a pot add the tomato sauce,crushed tomatoes,garlic,salt,and mint Add the stuffed squash to pot,making sure the sauce is covering the squash, add in the necks of the yellow squash if you used that variety. Add the stuffed zucchini and any meatballs and bring to the boil.

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