Recipe: Casserole of baby zucchini stuffed with ground meat - koussa ablama

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Casserole of baby zucchini stuffed with ground meat - koussa ablama.

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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. In a saucepan, fry the stuffed zucchini in ¾ cup of vegetable oil, turning them every few minutes until both sides are slightly brown.

Menu. stuffed zucchini ground beef lebanese. by Leave a Comment Leave a Comment Kousa is another name for squash or zucchini in Arabic. They're often called Mexican Squash, Mexican Zucchini or Grey Zucchini. Their shape - short and wide - is ideal for stuffing.
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Turns out ingredients Casserole of baby zucchini stuffed with ground meat - koussa ablama is:

1. You Set Up 1 kg of baby zucchini, washed.
2. You Need 3 of tomatoes, cut in slices.
3. Set Up Here 1 tablespoon of tomato paste, dissolved in 1 cup of water.
4. Set Up Here 1 teaspoon of salt.
5. You Need 3/4 cup of vegetable oil, for frying.
6. You Need of For the stuffing:.
7. You Set Up 250 g of coarsely ground beef.
8. Set Up 3 of onions, finely minced.
9. Set Up Here 3 tablespoons of pine nuts.
10. You Set Up 4 tablespoons of vegetable oil.
11. You Set Up 1 teaspoon of salt.
12. You Need 1/4 teaspoon of pepper.
13. You Set Up 1/4 teaspoon of cinnamon.

So this Lebanese Kousa recipe is essentially spiced ground beef with rice stuffed in the kousa and cooked in a garlicky tomato broth. If you have leftover meat mixture, simply roll them into little meatballs, and add to the tomato broth. If you used tomato paste/water, add salt and pepper to the broth to taste. Gently add in the stuffed kousa.

Here's how to make Casserole of baby zucchini stuffed with ground meat - koussa ablama Langkah demi langkah

1. 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..
2. To prepare the stuffing: fry the pine nuts and onions in 4 tablespoons of vegetable oil until pine nuts are slightly roasted and the onions are soft..
3. Stir in the meat, pepper, cinnamon and salt. Cook for 10 min until the meat is done. Remove from heat and let it cool..
4. Stuff the zucchini, making sure they are fully stuffed..
5. In a saucepan, fry the stuffed zucchini in ¾ cup of vegetable oil, turning them every few minutes until both sides are slightly brown. Remove from oil and arrange them in a baking tray..
6. Preheat the oven to medium heat..
7. Put the tomato slices on top of the zucchini and pour over the dissolved tomato paste. Add enough water to cover the zucchinis and tomato slices..
8. Add 1 teaspoon of salt and bake in the oven for 30 min or until the sauce thickens..
9. Serve hot with vermicelli rice..
10. Note: You can find the recipe 'vermicelli rice' under my profile..

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