New
Overstock Price
Back Soon
Success!
We will notify you when comes back in stock.
The email will be sent to
Notify me when available
Oops, something went wrong. Please try again.
Recipe:Middle Eastern Stuffed Zucchini with Ground Lamb (Kousa Mahshi)
- Prep time: 30 minutes
- Cook time: 50 minutes
Serves 4-6
Ingredients
-
Lamb, ground
QTY 16 oz.
Small Zucchini ( Lebanese or Mexican)
QTY 12
Rice ( Long grain, Basmati, Jasmine, Browm rice all work)
QTY 1 Cup
Diced Tomatoes
QTY 12 oz.
Medium Onion, chopped
QTY 1
Parsley, chopped
QTY ¼ Cup
Mint, chopped
QTY ¼ Cup
Olive Oil
QTY 1 oz.
Cumin, ground
QTY 1 tsp.
Paprika
QTY 1 tsp.
-
Black Pepper, ground
QTY 2 tsp.
Tomato Sauce, plain
QTY 1 1/3 cup
Cinnamon
QTY ¼ tsp.
Cooking
Directions
Wash zucchinis. Cut ½ “off the stem ends of squashes. Using an apple corer or small teaspoon, scoop the inside of the zucchini leaving a 1/8” thick wall.
In a large bowl, mix the raw rice, ground lamb, tomatoes, onion, parsley, mint, olive oil, cumin, paprika, salt and pepper to taste.
Using a small spoon, fill each zucchini with seasoned lamb, leaving ½ “gap on top to allow room for expansion during cooking.
In a large pot, place stuffed zucchini in the bottom. Add enough water to barely cover. Pour in tomato sauce and salt to taste. Place a small plate inside of pot to hold zucchini in place and cover pot with a lid. Bring to a simmer and cook for 45 minutes to 1 hour depending on size of squash. (Ground beef temperature should read 160 °F when using a thermometer.)
To serve, remove zucchini from broth using a large slotted spoon and place is a large plate. Slice if desired. *USDA recommends cooking ground meats to a minimum internal temperature of 160 °F.