Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, stuffed baby zucchini in tomato sauce - mehshi koussa. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Add the stuffed zucchini and any meatballs and bring to the boil. Serve the stuffed zucchini with a little of the sauce and a dollop of yoghurt. Trim the ends of the zucchini.
Stuffed baby zucchini in tomato sauce - mehshi koussa is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Stuffed baby zucchini in tomato sauce - mehshi koussa is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook stuffed baby zucchini in tomato sauce - mehshi koussa using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed baby zucchini in tomato sauce - mehshi koussa:
- Get 1 kg baby zucchini, washed
- Make ready 250 g coarsely ground beef
- Make ready 1 1/2 cups rice, washed and drained
- Make ready 2 medium tomatoes, cut in cubes
- Get 1 teaspoon salt
- Prepare 1/2 teaspoon pepper
- Get 1/2 teaspoon cinnamon
- Get - For the sauce:
- Prepare 3 cloves garlic, crushed
- Make ready 4 tablespoons lemon juice
- Get 3 cups water
- Make ready 2 tablespoons tomato paste dissolved in ½ cup water
- Take 1 teaspoon dried mint
- Take 1 teaspoon salt
Gently fry the zucchini in a film of grease left on the skillet till golden; add the tomatoes and about enough water to come half-way up the zucchinis or the pomegranate juice. Mehshi Koussa, or stuffed zucchini, holds the holy trinity of comfort with its tomato sauce, stuffing of rise and minced beef and slow-stewed vegetables. The most laborious part of this recipe is the preparation involving coring out zucchinis. While coring out the first handful of zucchinis, the question "Why?" will probably come to mind.
Steps to make Stuffed baby zucchini in tomato sauce - mehshi koussa:
- Trim the ends of the zucchini. With a corer, pierce the top and remove the insides, making sure to keep a relatively thick outer layer that can hold the stuffing.
- To prepare the stuffing: mix the rice, ground beef, spices and tomatoes. Combine well.
- Fill only ¾ of each zucchini leaving space for the rice to expand when cooked.
- In a bowl, mix the sauce ingredients together with 3 cups water and pour them over the zucchini.
- When the water starts boiling, reduce the heat; cover the pan and let it simmer for 1 hr.
- Serve hot with plain yogurt on the side.
I had found a small battery-operated zucchini (and eggplant) corer at an Iranian bazaar in Beirut, but when I showed it around, most people said "no thank. Lay the lamb chops in the bottom of the saucepan and arrange the stuffed courgettes over it. Top it with a layer of tomato slices and cover the whole thing with water. Add the tomato paste and sprinkle with salt. Cover the courgettes with a plate and the pot lid.
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