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Stuffed Zucchini (Kousa Mahshi)
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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. 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. The best way to hollow out a zucchini or squash is with a manakra, a special tool that resembles a long apple corer found in Middle Eastern stores. Tunnelling tip: There’s a lot less chance your squash will break or split if you bring them to room temperature before you dig in.
Ingredients
- 12 whole squash (cousa, or 6 green zucchini, halved crosswise, see note)
- 2 Tbsp. olive oil
- 1/3 lb. ground beef
- 1/4 cup basmati rice (rinsed and drained)
- 2 Tbsp. chopped mint
- 2 garlic cloves (finely chopped)
- 1/2 tsp. salt
- 1/8 tsp. ground allspice
- 3/4 cup chicken broth
- 3/4 cup tomatoes (strained)
- plain yogurt (optional)
Directions
NutritionView More
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Calories230Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat4.5g23% |
Trans Fat0g |
Cholesterol35mg12% |
Sodium360mg15% |
Potassium330mg9% |
Protein11g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber<1g2% |
Sugars4g |
Vitamin A6% |
Vitamin C8% |
Calcium10% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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