Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, lebanese stuffed squash/zucchini. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Lebanese stuffed squash/zucchini is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Lebanese stuffed squash/zucchini is something which 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. Lebanese Stuffed Kousa Squash is a true family favorite!
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Take 2 kg medium sized squash/zucchini
- Make ready 450 grams ground lean meat, uncooked
- Make ready 1 cup short grain rice, uncooked
- Prepare 1 medium tomato, grated to take off skin
- Take 1 medium tomato, finely diced
- Get 2 tsp salt, pepper, and allspice
- Get 2 clove medium sized garlic, grated
- Make ready 2 tbsp Mint, finely chopped
- Make ready 1 medium lemon, juiced
- Make ready 2 tsp vegetable oil
- Prepare 1 Water, enough to completely cover squash.
- Prepare 2 tbsp tomato paste
- Get 2 clove Garlic, grated
- Make ready 1 salt/pepper
- Take 2 tbsp lemon juice
Lebanese stuffed zucchini kousa mahshi - طريقة تحضير الكوسا المحشي باللحمة. How to Make KOUSA - Lebanese Stuffed Squash. 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.
Instructions to make Lebanese stuffed squash/zucchini:
- Clean squash and use the special utensil to core it out. This tool can be found in middle eastern shops.
- Mix rice, meat, grated tomato, chopped tomato, lemon juice, oil, garlic, mint, and spices.
- 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.
- Lay stuffed squash in a layer in pot. Keep layering them flat until they are all in the pot.
- 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.
- 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.
- 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.
- 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.
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. It honestly took me a while to find them locally, since my Middle-Eastern grocer does not sell produce. Disclosure: This post contains affiliate links. Arabic food is a big favorite at First, start with the smallest yellow squash (or zucchini) that you can find.
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