Lebanese stuffed squash/zucchini. 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.
Lebanese Koosa Mahshi is a summer squash that differs from the dark green zucchini you typically find at the supermarket. Koosa (Stuffed Zucchini) is light green and smaller in size. It honestly took me a while to find them locally, since my Middle-Eastern grocer does not sell produce. You can have Lebanese stuffed squash/zucchini using 15 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Lebanese stuffed squash/zucchini
- Prepare 2 kg of medium sized squash/zucchini.
- It’s 450 grams of ground lean meat, uncooked.
- Prepare 1 cup of short grain rice, uncooked.
- It’s 1 medium of tomato, grated to take off skin.
- It’s 1 medium of tomato, finely diced.
- Prepare 2 tsp of salt, pepper, and allspice.
- It’s 2 clove of medium sized garlic, grated.
- It’s 2 tbsp of Mint, finely chopped.
- You need 1 medium of lemon, juiced.
- You need 2 tsp of vegetable oil.
- You need 1 of Water, enough to completely cover squash..
- Prepare 2 tbsp of tomato paste.
- You need 2 clove of Garlic, grated.
- It’s 1 of salt/pepper.
- Prepare 2 tbsp of lemon juice.
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'. Disclosure: This post contains affiliate links.
Lebanese stuffed squash/zucchini step by step
- Clean squash and use the special utensil to core it out. This tool can be found in middle eastern shops..
- Mix rice, meat, grated tomato, chopped tomato, lemon juice, oil, garlic, mint, and spices..
- 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..
- Lay stuffed squash in a layer in pot. Keep layering them flat until they are all in the pot..
- 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..
- 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..
- 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..
- 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..
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. Lebanese Stuffed Zucchini – Kousa Mahshi. Coring zucchini: This is the most difficult part of the recipe and it's actually more time consuming then difficult. Lebanese cooks have a special zucchini corer that does the job more efficiently but my slender apple corer also worked well.