LEBANESE STUFFED ZUCCHINI
Kousa Mahchi- Beef stuffed squash in a tomato sauce broth.
Provided by Rose- The Salt and Sweet Kitchen
Categories Entrées
Time 1h10m
Number Of Ingredients 12
Steps:
- Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much flesh.
- Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity.
- Set cored zucchini aside.
- In your food processor, add the cut pieces of tomatoes and pulse a few times until well blended.
- In a large mixing bowl, thoroughly mix the stuffing ingredients of rice, ground beef, butter, fresh blended tomatoes, spices and salt until fully combined (I do this by hand).
- Using your hands stuff the zucchini with the beef mixture, leaving half of an inch free at the top to allow the filling to expand.
- Repeat for the rest of the hollowed zucchini.
- Arrange the stuffed zucchinis in a large pot, add water, just enough to slightly cover the zucchinis.
- Cover the pot, place on medium-high heat, and bring water to a boil.
- Reduce heat to medium- low, add tomato sauce or tomato paste, or both ( depending on how thick you like you sauce to be).
- Cover the pot and simmer for 45 minutes or until the zucchini is tender and the rice stuffing is fully cooked.
- Taste the sauce and adjust salt if you'd like.
- Transfer to a serving plate, serve and enjoy!
Nutrition Facts : Calories 250 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 10 grams fat, Fiber 7 grams fiber, Protein 18 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1057 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
LEBANESE: STUFFED ZUCCHINI, POTATOES, & CABBAGE
A recipe from my mother-in-law who is an excellent cook! Of this recipe she says, "A dollop of plain *real* yogurt on top of each serving is relished by the Lebanese."
Provided by GeeWhiz
Categories Rice
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl combine the rice, tomato sauce, allspice, cinnamon, ground meat, salt and pepper.
- Stuff the zucchini and potatoes with the meat mixture.
- Roll remainder of meat mixture in the blanched cabbage leaves (cigarette style); about 1 - 2 T each.
- In a large pot put 1/2 of the rolled cabbage leaves flat on the bottom.
- Place beef bone on top of cabbage.
- Next, layer the zucchini, then potatoes, then the remainder of the cabbage rolls.
- Top with tomatoes and water.
- Cook, covered, over medium heat for about 25 minutes.
Nutrition Facts : Calories 228.4, Fat 0.9, SaturatedFat 0.2, Sodium 739.3, Carbohydrate 51, Fiber 9.4, Sugar 12.4, Protein 8.7
LEBANESE STUFFED ZUCCHINI (COOSA/KOOSA)
Zucchini cored and stuffed with meat and rice then cooked in tomato sauce. Holy smokes, this is truly Lebanese comfort food! Serve these with tabbouleh, fatayer and stuffed grape leaves.
Provided by Russ Neimy
Categories Lebanese Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Cut one end off each zucchini. Use a small scoop to scoop the flesh from the zucchinis, leaving shells. Discard the flesh.
- Mix chopped round steak, rice, nutmeg, salt, and black pepper together in a bowl. Lightly stuff the steak mixture into the zucchinis, making sure to leave about 1 inch of space for the rice to expand; if you don't, the zucchini will burst which still tastes good but doesn't look as nice.
- Place the zucchinis in a large pot; add tomato soup and stewed tomatoes. Place a plate on top of the zucchinis to prevent them from bouncing around once the sauce is boiling.
- 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.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 46.6 g, Cholesterol 40.2 mg, Fat 7 g, Fiber 4.9 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 485.2 mg, Sugar 11.7 g
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
MIDDLE EASTERN STUFFED ZUCCHINI
A Middle Eastern recipe for stuffed summer squashes. You can also use long thin eggplants.
Provided by KELLYJEANNE
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
- Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
- Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
- Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 28.7 g, Cholesterol 19 mg, Fat 4.7 g, Fiber 5 g, Protein 10.6 g, SaturatedFat 1.8 g, Sodium 1119.3 mg, Sugar 10.1 g
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