How to Make Easy Lebanese Stuffed Zucchini

How to Make Easy Lebanese Stuffed Zucchini
How to Make Easy Lebanese Stuffed Zucchini

How to Make Easy Lebanese Stuffed Zucchini

How to Make Easy Lebanese Stuffed Zucchini Cut one end off each zucchini Mix chopped round steak, rice, nutmeg, salt, and black pepper together in a bowl Place the zucchinis in a large pot; add tomato soup and stewed tomatoes Bring the sauce to a boil, reduce heat to medium-low, and cook at a simmer until the rice is fully cooked, 30 to 45 minutes.lebanese stuffed zucchini vegetarian kousa mahshi egyptian recipe kousa mahshi recipe palestinian lebanese stuffed zucchini with yogurt sauce mahshi recipe egyptian kousa mahshi vegetarian kousa recipe indian lebanese zucchini stew

Preparation time: 30 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients

  • 9 oz/250 g ground (minced) lamb
  • 1 small onion, chopped
  • 1 teaspoon seven spices seasoning
  • 1 tablespoon dried mint
  • 3 tablespoons chopped fresh parsley
  • 1⅓ cup (2 oz/6o g) long grain rice, rinsed
  • 10 small Lebanese zucchini (courgettes), trimmed
  • 1 tomato, chopped
  • salt and pepper

For the sauce

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 tablespoons tomato paste (purée)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon seven spices seasoning

Directions

  1. Heat a skillet or frying pan, add the lamb, and cook over medium heat, stirring frequently, for 8-10 minutes until evenly browned.
  2. Add the onion and seven spices seasoning, reduce the heat, and cook, stirring occasionally, for 5 minutes until softened. Stir in the mint and parsley and season with salt and pepper. Remove the pan from the heat and stir in the rice.
  3. To make the sauce, heat the oil in a large saucepan, add the onion, and cook over low heat, stirring occasionally, for 5 minutes until softened. Stir in the tomato paste (puree), salt, pepper, and seven spices seasoning and cook for another minute. Pour in 1⅓ cups (1/2 pint/300 ml) boiling water and bring to back to a boil, then reduce the heat. Meanwhile, using an apple corer, remove the flesh from the zucchini (courgettes) and stuff the cavities with the lamb and rice mixture.
  4. Put a piece of tomato at either the end to prevent the filling from falling out. Add the zucchini and any leftover rice to the to the sauce, cover the pan, and simmer gently for 25 minutes.