Finely dice onion, tomato, parsely and place in a large mixing bowl. cloves garlic, minced. More about this Baked Zucchini Casserole. Step 3 Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Stuffed zucchini or squash—otherwise known as kousa in Arabic—dates way back to the Ottoman Empire and is still common in many Mediterranean countries like Lebanon, Egypt, Cyprus, Syria and Libya. Put stuffed zucchini in tomato sauce and simmer, covered, until rice is cooked through, 1 to 1 1/4 hours (cut 1 zucchini in half crosswise to check). The best zucchini to use for this recipe is the small, slightly bulbous, pale green variety often sold as Lebanese zucchini. Kousa Mahshi (كوسا محشي) is a zucchini dish stuffed with rice, ground beef, and spices & herbs. The ultimate Middle Eastern comfort food. This creamy, dreamy Middle Eastern Zucchini Dip Recipe is a true celebration of simple ingredients. Top with sauce from the pan. black pepper, golden raisins, salt, garlic, onion, medium zucchini and 6 more. Directions Instructions Checklist Step 1 Cut zucchini in half lengthwise. Add the tomato paste and pressed garlic and season with salt and pepper. Middle Eastern Stuffed Zucchini Boats Steamy Kitchen. Let it simmer for 1 hour and 30 minutes to 2 hours. Good appetite! Method: Pre-heat the oven to 180 degrees Celsius (160 degrees fan-forced). Stuffed vegetables, stuffed grape leaves, and stuffed cabbage are all fantastic dishes in the Middle Eastern kitchen. Arrange the zucchini on a steamer rack set over simmering water, steam them . Brush with olive oil and season with salt and pepper. It's best served with pita bread, sliced veggies, or, to make it extra special, jewel-toned root vegetable chips. Made In Turkey. 1. put 2 tsp of olive oil in a pan on a medium heat and add the onion. 15 pieces zucchinis thin preferably 1/2 pound ground lamb or beef or veal More often than not, eggplants are also stuffed alongside the koosa (zucchini). Drain the zucchini and save the broth. Cook until beef is browned and then add the lemon juice, spices, tahini and water. Mix together the all the ingredients for the stuffing: meat, rice, vegetables, garlic, tomato paste, pomegranate molasses, oil, salt and pepper. Remove skillet from heat. shallot, baby spinach, Dijon mustard, fresh marjoram, white wine vinegar and 6 more. All right, let's just pretend that it hasn't been two years since I last posted. Add boiling water to cover the rice. The gist. Enjoy! Recipe for Middle Eastern Style Stuffed Butternut Squash. 1/3c Egyptian rice. But seriously uni work took up a lot of my 'leisure' time but I'm done with classes now so I'm getting my act together and posting some new stuff! Ingredients For middle eastern stuffed zucchini (kousa mahshi) 3/4 lb . Every Middle Eastern country has its version of stuffed vegetables all with their own unique personalities and different names like gemista, mahshi, mehshe koosa, yaprach, and most commonly, dolma. In Jordanian, Lebanese and Arab cuisines, we are using a Middle Eastern Zucchini called "Magda". 1 c . "Zucchini cored and stuffed with meat and rice then cooked in tomato sauce. Creamy Chicken Stuffed Zucchini Boats (perfect for a two-person dinner!) Ingredients. Ingredients 6 medium zucchini 1 lb ground beef or lamb 1/2 c pine nuts 1 medium onion, diced 1/4 t cinnamon 1 - 15 oz can of tomato sauce salt and pepper Instructions Every Middle Eastern country has their version of stuffed vegetables all with their own twists and different names like Gemista, Mahshi, Dolma, Mehshe Koosa, or Yaprach. 2. in a large bowl, add the rice, parsley, mint, tomatoes, mixed spice, cardamom, salt, pepper and 5 tbsp of olive oil. Easy and beautiful looking dinner that everyone in your family or friends will love. 3. add the onion and pine nut mix to the rice and . Cut off the zucchini stalks, then slice off the dried tips at the opposite ends without removing too much flesh. Throughout the Middle-East, there are so many different varieties of rice and meat stuffed vegetables. Parsley and mint are prevalent in most Middle Eastern recipes, as is garlic. For food safety, cook ground beef to an internal temperature of 160°F. Wash and cut the stems off the squash (cut the necks off yellow squash and set aside) Dig out the insides of the squash very carefully trying not to cut the squash while doing so (a long teaspoon works well) In a bowl combine the meat,rice,parsley,tomato,oil,cinnamon and allspice, salt and pepper. arborio rice, rinsed. Holy smokes, this is truly Lebanese comfort food! A Middle Eastern classic, stuffed zucchini and vegetables slowly cooked in a homemade tomato broth. Once boiling, lower to medium-low or low heat. Stuff the zucchini with the filling and put the reserved stem . The cook time may be dependent on the size of your zucchinis. Trim the rough flower end of each zucchini, keeping the slice level. Cook until the mixture becomes fragrant, about 1 minute. You can use whatever small squash are available. Cook Time: 45 minutes. Middle Eastern Stuffed Zucchini Yield: Make 12 This traditional Middle Eastern recipe called Kusa is a delicious stuffed zucchini dish that's healthy, low carb and easy to make. Cut off a tiny bit off both ends of the zucchini, then slice them in half lengthwise. However, in the Middle East . Left over stuffing can be used to stuff tomato or zucchini. There is a particular kind that is slightly green in color, more of a light green and short in shape, that comes from the Middle East. Dice the removed flesh. 3/4 c . Bake for 20-25 minutes, or until the zucchinis are soft. Here is the step-by-step tutorial for Middle Eastern Stuffed Zucchini (scroll down for the print-friendly recipe) In a large bowl, combine the stuffing ingredients of rice, ground beef, fresh parsley, dill, diced tomatoes, water, olive oil and spices. Add rice, pine nuts and all spices (All spice, salt, black pepper) and mix well together. This is the preparations steps for Kousa Mahshi- Middle Eastern Stuffed Zucchini. learn how to prepare it in our way and the result i. #middleeastern #lebanese #healthy #vegetarian #vegan #glutenfree #dinner #summer #homecooking. Stuff artichokes and zucchini with the meat mixture and place in the baking dish. Keep them moving in the pan. This simmers away slowly producing tender vegetables that are stuffed with tangy herb rice filling in a flavorful tomato sauce. They come together to create a delicious dip that'll have you waiting for the next zucchini season. Cover and set aside. Add half of the garlic (3 grated cloves) and half of the mint (1 tablespoon) to the meat mixture and combine. So in Provence, Italy as in the Maghreb and the Middle East, from the beginning of spring, all kinds of vegetables can be stuffed with meat, rice or simply vegetables. Check out our Stuffed Zucchini (Kousa Mahshi) or mahshi selek stuffed chard leaves. We made our Lebanese-inspired version with cousa squash (also called white squash), which are sweeter and softer, making them easier to stuff with rice, ground meat and spices. Using a small spoon, carefully scoop out flesh, leaving a 1/4-inch-thick shell around edges. Middle Eastern Stuffed Zucchini Date Published 2019-07-10 Recipe Yield 4 servings A Middle Eastern recipe for stuffed summer squashes. Place cut side up in one or two large casseroles dishes (depending one the size of the squash.) Seriously tasty, if you haven't tried Kousa Lebanese Stuffed Zucchini you are missing out big time. The interior should be soft enough to scoop and lightly browned on the top. Course Main Course Enjoy! 1/2 c . When it's boiling lower the flame and cover. Transfer the stuffed zucchini to a large pot, and gently add water, almost covering the zucchini, Sprinkle with about 1 tablespoon of salt and bring to a boil, reduce heat to low, cover up and leave it about 20 minutes to cook. Learn how to cook great Middle eastern stuffed zucchini . Sumac is key to this spice blends unmistakable tanginess. For $2.14 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. With full step by step instructions! This dish is a comfort classic and a dish that I absolutely adore. Before you start stuffing the squash, place the tomato juice or tomato paste/water mixture in a large pot, and heat on medium high until boiling. Zucchini stuffed with lamb (Koossa Mehchi) Joumana Accad Mediterranean, Middle Eastern November 11, 2015 Main Dish, Meats, traditional, rice, stuffed veggie, zucchini, yogurt, ground meat, tagged, 6 servings. This my Middle Eastern "mahashi" is my favourite way to eat squash and eggplant-stuffed with spiced, herby meat and rice, then simmered in tomato sauce. Stir to combine. Add the oil, onion and garlic in a saucepan over medium heat and cook till slightly softened. Middle Eastern Potato Salad Eating Well. It is cooked in a seasoned tomato broth using a pressure cooker or an ordinary cooking pot. Pour water into the baking dish. 2-3 . Stuff the zucchini with the filling and put the reserved stem ends back in place over the cut ends, securing them with wooden picks. Almost all Arabic households around this time of year will be making mahshi; stuffed vegetables. Thoroughly combine the stuffing ingredients. Mix it with the meat and pine nuts and seasonings in a bowl. Each stuffed zucchini boat has only 4.5g net carbs and 186 calories. Ingredients: Zucchini, Rice, Onions, Mint, Parsley, Vegetable, Salt, Sunflower Oil, Citric Acid and Spices. In a medium bowl, combine beef, rinsed uncooked rice, salt, and pepper. It's an easy dish that uses all of the garden zucchini in the summer and it's stuffed with ground beef. Here I used the traditional koosa squash, also known as grey or Mexican squash, gorgeous golden zucchini, and some eggplant for good measure. In a large skillet, heat olive oil over medium heat. How to Make Kousa Mahshi: Classic Kousa Mahshi Recipe - 2022 - MasterClass To submit requests for assistance, or provide feedback regarding accessibility, please contact support@masterclass.com . Then take each zucchini half and dig a canal, remove the seeds to create a "canoe-type boat". Kousa Mahshi has a special place in my heart. Stuffed Zucchini Middle East Style - More like this Ingredients (13) : 3 large zucchini 1 large onion 1 lb lean ground beef 3/4 cup short-grain rice 2 tablespoons parsley 1 teaspoon allspice 1 teasp. chopped onion. Pour the tomato sauce and water on top, and salt/pepper to taste. This results in turning each bundle into concentrated flavor bombs that are sure to delight the whole family. Prep Time 0 Hours 15 Minutes Cook Time 0 Hours 45 Minutes Total Time 0 Hours 60 Minutes Ingredients ¼ pound ground lamb ¼ cup basmati rice 2 cups tomato puree, divided Add zucchini flesh and ⅓ cup onion. 1 . In the meantime, throw the ground beef and chopped onions in to a medium saucepan on medium-high heat. If you are unfamiliar with zaatar, it is a Middle Eastern spice blend of dried herbs like oregano, marjoram, thyme, and spices like cumin and coriander with sesame seeds, salt, and sumac. Stuff with lamb mixture. Add the uncooked rice, the remaining salt and stir to combine the ingredients. For a low carb dinner eat it as is or serve with rice. Simmer over low heat for about 1 hour, allowing the . Step-by-step tutorial I have always. Add the stuffed zucchini and any meatballs and bring to the boil. This my Middle Eastern "mahashi" is my favourite way to eat squash and eggplant-stuffed with spiced, herby meat and rice, then simmered in tomato sauce. Put stuffed zucchini halves into a large baking dish. Fill a large saucepan with water and add 2 tbsp salt and the tomato paste. 4 large and very firm tomatoes, divided (3 to be cored and stuffed, and 1 to be sliced) 1 small onion, sliced into rounds; 2 1/2 lb Medium-sized zucchini or Middle Eastern zucchini (about 8 or so zucchini), lightly peeled; 1 can (14.5 oz) tomato sauce; 3/4 cup water; Scant 1 tsp allspice …show 2 more ingredients… Scant 1 tsp garlic powder . Middle Eastern Stuffed Zucchini The Mediterranean Dish. Serve these with tabbouleh, fatayer and stuffed grape leaves." Prep 20 m | Cook 30 m | Ready In 50 m | 6 servings | 330 cals Ingredients 6 large zucchinis 1 pound chopped top round steak 1 cup white rice 1 teaspoon . are filled with the flavors of chicken parmesan. Step 2 Place. Get one of our Middle eastern stuffed zucchini recipe and prepare delicious and healthy treat for your family or friends. Growing up in the Middle East, specifically Kuwait, I was raised on local dishes and spices. Transfer to a serving platter or separate bowls. Cook until the beef is browned, about 7-10 minutes. Middle Eastern Stuffed Zucchini 4 medium zucchini ⅔ cup medium grain bulgur (use quinoa for a gluten-free version) 1 ⅓ cup water ½ cup + 2 tbsp sliced almonds, toasted and divided ½ small red onion, chopped ½ sweet pepper, chopped Large handful cilantro, chopped ½ cup currants or raisins 1 tsp cumin 1 tsp sumac ½ tsp smoked paprika Drain the rice. You can use whatever small squash are available. This recipe makes 4 servings with 356 calories, 27g of protein, and 21g of fat each. In a large pot, add the yogurt, garlic, 3 cups of zucchini broth and diluted . Middle Eastern Stuffed Zucchini. good quality beef or lamb. After 5 minutes when the onions become translucent, add the pine nuts. Stuffed zucchini that are really truly delicious. 4.0c Tomato juice (tomatoes + water) 3.0c Water. While the zucchini is baking, make the couscous: measure 2 cups of dry couscous into a . Vegetarian, super healthy and delicious. Brown onion in plant based spread and olive oil, set aside. Turn on the fire in high fire and let it boil. 8 cups water. This easy low carb Middle Eastern stuffed zucchini is a family recipe that I just love. I first encountered it on a salad at my local Lebanese take-out spot and have been hooked ever since. Preheat oven to 350F. Middle Eastern stuffed zucchini, also known as "Qoo Saa", is another warm dish that's is paired well with Stuffed Grape Leaves. Preparing the Stuffing. Oct 9, 2016 - An all-star stuffed zucchini recipe with a special Middle Eastern style filling of spiced rice, ground beef w/ tomatoes & fresh herbs! Cover the dish and bake in the oven for almost 40 minutes until zucchini is done. Stuffed Zucchini With Middle Eastern and Sicilian Flavors [Vegan, Gluten-Free] One Green Planet. . Oct 9, 2016 - An all-star stuffed zucchini recipe with a special Middle Eastern style filling of spiced rice, ground beef w/ tomatoes & fresh herbs! Serve this dish the traditional way with a side of yogurt as a dipping sauce, and be sure to make more as you . Mix very well. A staple of any Middle Eastern household! Here's how we make stuffed vegetables four ways, make it easier using a corer when scooping out the zucchini and eggplant. salt, lemon, tomato, tomato juice, zucchini, pistachios, pomegranate molasses and 5 more. Read on for our stuffed vegetable recipe collection full of speedy cooking shortcuts, prep tips, and simple substitutions. The flavours are layered, complex and comforting. Arrange the zucchini on a steamer rack set over simmering water, steam them . Wash the rice well until the water runs clear and drain. You can also use long thin eggplants. Bake for about 15 minutes or until light brown on top and cooked through. Combine cooked onions with ground beef, rice, parsley, allspice, salt and prpper . 63 people have tried and liked this recipe. Middle Eastern Vegetable Bake Impeckable Eats. Prep Time: 60 minutes. Stuff the zucchini with the filling and put the reserved stem ends back in place over the cut ends, securing them with wooden picks. minced fresh parsley or 1 tbsp dried parsley . Unctuous, soft, sweet, salty, lemony and tart. Sprinkle the top with some salt and black pepper. Learn how to make Lebanese stuffed zucchini at home with this flavorful recipe. Crecipe.com deliver fine selection of quality Middle eastern stuffed zucchini recipes equipped with ratings, reviews and mixing tips. In addition to this stuffed squash being delicious, it is also very healthy, gluten free, and dairy free! 1/3kg Middle Eastern Zucchini. Stuff the zucchini halves with the ground beef mixture, then place on top of the tomato mixture. Here I used the traditional koosa squash, also known as grey or Mexican squash, gorgeous golden zucchini, and some eggplant for good measure. Stuffed zucchini or squash—otherwise known as kousa in Arabic—dates way back to the Ottoman Empire and is still common in many Mediterranean countries like Lebanon, Egypt, Cyprus, Syria and Libya. January 13, 2017 / gabz8. Remove the skillet from the heat, stir in the lamb mixture, the pine nuts, and 2 tablespoons of the yogurt, and let the filling cool. My mom would make it frequently growing up and it was always a favorite of mine especially with the garlic yogurt sauce. 8-10 zucchini (the zucchini should each be 8-12" long and ~1 ½" in diameter) 1 ½ c medium-grain rice 2 TB olive oil 1 large onion, finely chopped ~3 cloves garlic, minced 2 c peeled and diced tomatoes, with their juices (you can use fresh or canned) 3 oz tomato paste 1 tsp ground allspice 2 tsp salt, divided ¾ tsp ground black pepper, divided For the stuffing mixture: Start by finely dicing the onions and red peppers and mincing the garlic. Zucchini, winter squash, bell peppers, eggplants, mushrooms, and more are fair game for stuffed ingredients such as roasted chicken and quinoa, a blanket of melted cheese, and crisp breadcrumbs sprinkled over top. Mix by hand to combine. Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside. Remove the skillet from the heat, stir in the lamb mixture, the pine nuts, and 2 tablespoons of the yogurt, and let the filling cool. In a baking dish, deep enough to hold the vegetables and the sauce, add the sauce we already made. Stuff the zucchini with the filling and put the reserved stem ends back in place over the cut ends, securing them with wooden picks. This creamy, dreamy Middle Eastern Zucchini Dip Recipe is a true celebration of simple ingredients. Spray a large skillet with oil cooking spray, gently cook onion until transparent. Stuffed Zucchini With Middle Eastern and Sicilian Flavors [Vegan, Gluten-Free] - One Green Planet Remove the skillet from the heat, stir in the lamb mixture, the pine nuts, and 2 tablespoons of the yogurt, and let the filling cool. Arrange the zucchini on a steamer rack set over simmering water, steam them . Zucchini Boat Instructions Preheat the oven to 350 F. Line a baking sheet with parchment paper, set aside. Step 5 If sauce is watery, transfer zucchini to. DIRECTIONS. They come together to create a delicious dip that'll have you waiting for the next zucchini season. Hollow out the zucchini using a manakra, which is a tool like a long apple corer designed for this purpose; you can find them in Middle Eastern food stores. "Mahshy" literally means stuffed, and I love all things mashy. Eggplant flesh should be used to make Baba Ganouj (Eggplant Dip) With Mint recipe . It's best served with pita bread, sliced veggies, or, to make it extra special, jewel-toned root vegetable chips. Preheat oven to 375 degrees. To make the tomato broth, heat the olive oil in a large deep pot over medium. My mom has a way with zucchini, and if you've tried her Middle Eastern stuffed zucchini recipe, you already know you'll like this zucchini casserole. Cook the meat in 1 tablespoon olive oil, stirring to break it up. Discard flesh. Reduce heat, cover and simmer until the zucchini is tender and the rice stuffing is fully cooked, about 50 minutes. Pour the tomato broth (mixture of tomato paste, water, salt, and black pepper) into the pot. What kind of squash to use for Lebanese squash (kousa mashi) Kousa is the Arabic word for zucchini or squash. Cut zucchini lengthwise and remove seeds. Stuffed Zucchini Boats These hollowed-out zucchini are filled with rice, nuts, and exotic spices for a yummy side or main dish! Step-by-step tutorial Arrange zucchini in pan, stuffed side up; tilt a bit to help them cook. Here is another one of my absolute favorite Middle Eastern dishes. Cut the butternut squash in half lengthwise, core out the seeds and pulp and place on a baking sheet. Using a melon baller, hollow out the center of each round to make it look like a cup (leave about ⅛ inch in the bottom) and set aside. Like many Americans, I grew up thinking of stuffed vegetables as a dish of hollowed-out peppers filled with a heavy mixture of rice, meat, and Italian tomato sauce. chopped tomatoes. Keep for about 10 to 15 minutes or until the rice is cooked and there is no more water. In France, in the Nice region, people have pushed the art of stuffing vegetables to the extreme, with artichokes, fennels, cabbage, zucchini flowers, everything can be stuffed . Instructions. Instructions Cut zucchinis into 1½-inch rounds. To make the spice mix, add all the spices into a bowl and stir to combine. Bake at 424 degrees for 50 minutes. water, garlic powder, extra virgin olive oil, chopped parsley and 13 more. A common sight on Arab and Mediterranean dinner tables, these little bundles of grape leaves and zucchini are stuffed with minced meat and rice that have been spiced perfectly. This will help hold the stuffed grape leaves together during cooking. NOTES 1 Tbsp . Place the pan on the stove and cook on medium-high heat until the liquid starts boiling. We made our Lebanese-inspired version with cousa squash (also called white squash), which are sweeter and softer, making them easier to stuff with rice, ground meat and spices. From preparation to the plate, this recipe takes about 45 minutes. One of the most popular ones in Lebanese cuisine is Koosa Mahshi. Step 2 Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Middle Eastern Stuffed Zucchini Boats is a gluten free and primal main course. Simple to make ahead, and also these zucchinis freeze well and can be quickly reheated in the oven, stovetop, or microwave. Remove the skillet from the heat, stir in the lamb mixture, the pine nuts, and 2 tablespoons of the yogurt, and let the filling cool. Koosa Mahshi literally translates to stuffed zucchini. Add the beef mince and cook for a minute or so until the meat starts browning. lemon juiced. Carefully hollow out the zucchini from the stalk end by pushing and turning a manakra into the flesh. Kousa mahshi this stuffed zucchini/squash dish that our family's favorite and hails from the Middle East. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. A Middle Eastern classic- stuffed zucchini (and usually eggplant and bell peppers, sometimes tomatoes and even potatoes) in a fragrant tomato broth. Cook on medium-high heat until liquid boils, then turn down heat and simmer for around 50 minutes, until zucchini is tender and stuffing is fully cooked. Add some salt and taste it. This is a low-carb baked zucchini casserole with ground beef sauce (I used 97% fat-free ground beef, but you can use ground turkey as well.) Use a really good manakra (zucchini / eggplant corer) * to flesh out each eggplant, it will make this task a lot easier. 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