Simple Way to Prepare Super Quick Lebanese stuffed squash/zucchini

Hello everybody, welcome to my recipe site. Today I will show you a way to make a distinctive dish, Lebanese stuffed squash/zucchini. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Lebanese stuffed squash/zucchini Recipe. 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.

You can cook Lebanese stuffed squash/zucchini using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of Lebanese stuffed squash/zucchini

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

Cook's Note: Mixing half zucchini and half yellow squash makes it even prettier!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.I prefer to use yellow squash but you can also make this with zucchini.

Lebanese stuffed squash/zucchini step by step

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..

Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma.Zucchini cored and stuffed with meat and rice then cooked in tomato sauce.Holy smokes, this is truly Lebanese comfort food!

Lebanese Stuffed Zucchini - Kousa Mahshi.Coring zucchini: This is the most difficult part of the recipe and it's actually more time consuming then difficult.Lebanese cooks have a special zucchini corer that does the job more efficiently but my slender apple corer also worked well.The best zucchini to use for this recipe is the small, slightly bulbous, pale green variety often sold as Lebanese zucchini.It's easiest to fill the zucchini by hand, tapping them.