Lebanese stuffed zucchini, also known as "Kousa Mahshi," is a delightful and flavorful dish that is sure to impress your taste buds. It is a popular dish in Lebanese cuisine and is often served as part of a mezze platter or as a main course. The combination of zucchini, rice, and minced meat creates a harmonious blend of textures and flavors that will leave you wanting more. This article will guide you through the steps to create this delicious dish, providing you with a comprehensive recipe that includes all the necessary ingredients and instructions.
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LEBANESE STUFFED ZUCCHINI (KOUSSA BI LABAN)
Make and share this Lebanese Stuffed Zucchini (Koussa Bi Laban) recipe from Food.com.
Provided by Engineer in the Kit
Categories Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash zucchini, cut off stem and hollow them with an apple corer. If they are longer than 5 inches, cut them in half before you hollow.
- Mix all ingredients of filling. Stuff zucchini.
- Put in a pot with water, and 1/2 the quantity of cooked yogurt. Cook over medium heat for 30 minutes.
- Add zucchini to boiling yogurt, cook over medium heat for 10 minutes. Add crushed garlic with dried mint to mixture. Boil for another 10 minutes.
Nutrition Facts : Calories 267.6, Fat 9.9, SaturatedFat 4.7, Cholesterol 40.6, Sodium 96.9, Carbohydrate 30.8, Fiber 2.3, Sugar 8, Protein 14.7
LEBANESE STUFFED ZUCCHINI
Steps:
- Hollow out each zucchini, working from both ends with a small melon-ball cutter or an apple corer, removing all seeds and leaving shells about 1/3 inch thick. Discard pulp and seeds.
- Wash rice in several changes of cold water in a bowl until water runs almost clear, then drain in a sieve. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, 6 to 8 minutes. Add garlic and cook, stirring, 1 minute, then remove skillet from heat.
- Transfer 1/4 cup onion mixture to a bowl and cool slightly. Add rice, meat, allspice, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and mix well with your hands. Stuff zucchini shells with meat mixture, being careful not to pack tightly (rice will expand during cooking).
- Add tomatoes with juice, stock, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper to onion in skillet and bring to a simmer. Put stuffed zucchini in tomato sauce and simmer, covered, until rice is cooked through, 1 to 1 1/4 hours (cut 1 zucchini in half crosswise to check).
- If sauce is watery, transfer zucchini to a plate and boil sauce, stirring, until slightly thickened, about 5 minutes, then return zucchini to sauce. Squeeze lemon over dish before serving.
Tips:
- Choose the right zucchini: Select firm, small to medium-sized zucchini that are free of blemishes and bruises. Avoid large zucchini, as they tend to have tougher skin and less tender flesh.
- Prepare the zucchini properly: Cut the zucchini in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Brush the zucchini with olive oil and season with salt and pepper.
- Use a variety of fillings: The possibilities for fillings are endless. Some popular options include rice, ground beef, lamb, or chicken, mixed with vegetables, herbs, and spices. You can also experiment with different types of cheese, such as feta, mozzarella, or Parmesan.
- Cook the zucchini thoroughly: Stuffed zucchini can be baked, grilled, or pan-fried. Make sure to cook them until the zucchini is tender and the filling is cooked through.
- Serve with your favorite sides: Stuffed zucchini can be served with a variety of sides, such as rice, potatoes, or salad. You can also drizzle them with a yogurt sauce or tahini sauce for added flavor.
Conclusion:
Lebanese stuffed zucchini is a delicious and versatile dish that can be enjoyed as a main course or a side dish. With its flavorful filling and tender zucchini, it's sure to be a hit at your next gathering.
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