Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lebanese stuffed squash/zucchini. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Kousa is another name for squash or zucchini in Arabic. They're often called Mexican Squash, Mexican Zucchini or Grey Zucchini. Their shape - short and wide - is ideal for stuffing. So this Lebanese Kousa recipe is essentially spiced ground beef with rice stuffed in the kousa and cooked in.

Lebanese stuffed squash/zucchini is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Lebanese stuffed squash/zucchini is something which I’ve loved my whole life.

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

It's also known as Lebanese squash and is a type of summer squash that you will find in the market next to. This kousa recipe is so tasty, made with spiced vegetables, pine nuts and rice. Kousa is normally found at your local grocer. If you are in Australia ask for 'Lebanese Zucchini' if you are in America ask for 'Gray Squash'.

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.

Kousa is normally found at your local grocer. If you are in Australia ask for 'Lebanese Zucchini' if you are in America ask for 'Gray Squash'. Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma. 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.

So that is going to wrap it up with this special food lebanese stuffed squash/zucchini recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!