Steps to Make Appetizing Lebanese stuffed squash/zucchini

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Lebanese stuffed squash/zucchini. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Lebanese stuffed squash/zucchini Recipe. 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.

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

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.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.

Lebanese stuffed squash/zucchini instructions

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..

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.

Zucchini is sliced lengthwise and is stuffed with a mixture of ground turkey, brown rice, cinnamon, garlic, pepper, and chicken broth.It is a light and healthy dish, and smells wonderful when baking.Squash Blossoms Stuffed with Zucchini, Sweet Corn, and chèvre.Squash Blossoms Stuffed with Zucchini, Sweet Corn, and chèvre.Jerry Traunfeld goes into extensive detail on the harvesting and preparing of squash blossoms in his book.