Lebanon Stuffed Courgette Recipe

Lebanese Stuffed Zucchini The Salt and Sweet Kitchen

WebFeb 10, 2023 · Cover the pot, place on medium-high heat, and bring water to a boil. Reduce heat to medium- low, cover the pot and simmer for 45 …

1. Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much flesh.
2. 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.
3. Set cored zucchini aside.
4. In your food processor, add the cut pieces of tomatoes and pulse a few times until well blended.

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Kousa {AUTHENTIC Lebanese Stuffed Squash}

WebMar 3, 2020 · Transfer the stuffed squash to the deep pot and bring mixture to a boil, then lower the heat to medium and cook covered for 45 …

1. Cut off the stalks of the Mexican squash, then slice off the dried tips at the opposite end without removing too much of the squash.
2. Using a knife or apple corer, carefully hallow out the squash and remove the flesh without puncturing the outside of the squash. You can reserve the flesh for another recipe.
3. Heat the olive oil in a large pan on medium heat large. Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. Cook until the beef is browned, about 7-10 minutes. Add the uncooked rice, the remaining salt and stir to combine the ingredients.
4. To make the tomato broth, heat the olive oil in a large deep pot over medium. Add the tomato paste and pressed garlic and season with salt and pepper. Cook until the mixture becomes fragrant, about 1 minute. Add the chicken broth and bring mixture to a boil. Lower heat to a simmer, while stuffing the squash.

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