Lebanese stuffed squash/zucchini
Lebanese stuffed squash/zucchini

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, lebanese stuffed squash/zucchini. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Lebanese stuffed squash/zucchini is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Lebanese stuffed squash/zucchini is something that I’ve loved my whole life. They are fine and they look wonderful.

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.

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

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.

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