Lebanese stuffed squash/zucchini
Lebanese stuffed squash/zucchini

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lebanese stuffed squash/zucchini. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Lebanese Stuffed Kousa Squash is a true family favorite! Recently I learned that the average bag of carrots found in your local grocery store has been in Kousa is an Arabic word for zucchini. Zucchini cored and stuffed with meat and rice then cooked in tomato sauce is a traditional Lebanese comfort food recipe.

Lebanese stuffed squash/zucchini is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Lebanese stuffed squash/zucchini is something which I have loved my whole life. They’re fine and they look fantastic.

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

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

Lebanese Koosa is a summer squash that differs from the dark green zucchini you typically find at the supermarket. Koosa is light green and smaller in size. This flavorful dish of Lebanese Koosa (zucchini) is stuffed with spiced ground beef and rice and simmered in a simple tomato broth. Kousa is another name for squash or zucchini in Arabic.

Steps 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.

They're often called Mexican Squash, Mexican Zucchini or Grey Zucchini. Their shape - short and wide - is ideal for stuffing. So this Lebanese Kousa recipe is essentially spiced ground beef with rice stuffed in the kousa and cooked in. The best zucchini to use for this recipe is the small, slightly bulbous, pale green variety often sold as Lebanese zucchini. Hollow out the zucchini using a manakra, which is a tool like a long apple corer designed for this purpose; you can find them in Middle Eastern food stores.

So that’s going to wrap it up for this exceptional food lebanese stuffed squash/zucchini recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!