Kosa Mahshiya Zucchini Stuffed Recipes
KOSA MAHSHIYA ? ZUCCHINI, STUFFED
Make and share this Kosa Mahshiya ? Zucchini, Stuffed recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 35m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- To prepare the Savory minced Beef (Lahma Mu'assaga), mince the beef coarsely.
- Brown the onion to a pale golden color, then add beef and seasoning and cook until the juice is absorbed.
- Mince meat coarsely and mix with rice and seasoning.
- Fill Zucchini loosely with rice mixture and arrange in pot.
- Season tomato juice, add 2 tablespoons cooking oil, and pour over Zucchini.
- Cook for about 30 minutes.
Nutrition Facts : Calories 1009.1, Fat 77.4, SaturatedFat 30.4, Cholesterol 99, Sodium 436.6, Carbohydrate 62.9, Fiber 4.2, Sugar 12.1, Protein 16.1
KOUSA MIHSHI BI LABAN (STUFFED ZUCCHINI WITH YOGURT)
A delicious dish modified from the Complete Middle East Cookbook by Tess Mallos, Lebanon/Syria/Jordan section.
Provided by UmmBinat
Categories One Dish Meal
Time 1h35m
Yield 4-5 , 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Choose either medium or small zucchini. Wash well cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. (I actually use the wrong end of a small spoon and it works for me) Try not to puncture the skin. Soak in salted water for 10 minutes.
- Gently fry onion in butter until transparent. Add pine nuts after 10 minutes cook with onions for another 10 minutes, stir occasionally.
- Add pan contents to ground meat, rice parsley, spice and about a teaspoon of salt, pepper and canola oil if meat is lean.
- Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way).
- Arrange zucchini in layers in a large pot, sprinkling each layer lightly with sea salt. Add water and invert a plate on top of the zucchini and bring to a slow simmer, cover and simmer gently for 1 hour or until tender.
- Meanwhile heat the stabilized yogurt. When it begins to simmer/boil, add garlic and boil for 2 minutes, then remove from heat.
- When zucchinis are cooked, remove plate and pour garlic yogurt mixture over them and leave over medium heat for 10 minutes to boil gently. Cook uncovered until sauce is thick.
- Crush the dried mint to a coarse powder and sprinkle on top. Leave off the heat for 10 minutes before serving. Serve with mashed potatoes or steamed rice.
- Enjoy!
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