Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, lebanese stuffed squash/zucchini. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really 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. It's also known as Lebanese squash and is a type of summer squash that you will find in the market next to.
Lebanese stuffed squash/zucchini is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Lebanese stuffed squash/zucchini is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have lebanese stuffed squash/zucchini using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Lebanese stuffed squash/zucchini:
- Take medium sized squash/zucchini
- Make ready ground lean meat, uncooked
- Prepare short grain rice, uncooked
- Get tomato, grated to take off skin
- Get tomato, finely diced
- Get salt, pepper, and allspice
- Get medium sized garlic, grated
- Get Mint, finely chopped
- Take lemon, juiced
- Get vegetable oil
- Make ready Water, enough to completely cover squash.
- Prepare tomato paste
- Get Garlic, grated
- Take salt/pepper
- Get lemon juice
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. Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish of the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma.
Steps 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.
It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. 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. Trim necks off squash; hollow inside out with an apple corer. Squash Blossoms Stuffed with Zucchini, Sweet Corn, and chèvre.
So that’s going to wrap it up for this exceptional food lebanese stuffed squash/zucchini recipe. Thanks so much for reading. I am confident that you will make this at home. There is 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. Thanks again for reading. Go on get cooking!
