Kousa is filled with a savory meat and rice combination and simmered in a flavorful tomato broth till tender on this flavorful Lebanse Stuffed Kousa Squash.
Late summer time is considered one of my favourite occasions of the 12 months for one quite simple motive: the farmers market is lastly overflowing with juicy, ripe produce from each coloration of the rainbow. One in all my favourite issues to purchase is kousa, often known as Lebanese squash, which is a summer time squash that you will discover proper by the zucchini. Whereas I take pleasure in kousa (or koosa and cousa) some ways, immediately I’m sharing my Lebanese Stuffed Kousa Squash recipe which you’re certain to like.
- Kousa: Arabic for zucchini, it’s a summer time squash with a light-weight inexperienced rind that’s mildly candy and nutty in taste.
- Tomato juice: Barely candy and tart taste that each cooks the squash and creates a scrumptious sauce.
- Floor beef: I like to make use of sirloin, however you would additionally use floor chuck and even floor lamb.
- Lengthy grain rice: Soaks up the juice and surrounding taste because it cooks and provides texture to the filling.
- Garlic: A staple in my kitchen, it has a candy, nutty, barely buttery style when cooked.
- Dried mint: Candy and woodsy, it provides a distinct depth of taste than recent mint would.
- Lemon juice: Vibrant, acidic taste that creates steadiness to the dish.
The right way to Make Lebanese stuffed Kousa Squash
Begin your Lebanese Stuffed Kousa Squash by creating the stuffing by placing your floor beef in a big bowl.
Then add the raw rice, and freshly grate half of the garlic cloves with a microplane.
End with half of the dried mint and season with some salt and pepper.
One of the best ways to mix the meat combination is together with your palms, so don’t be afraid to get your palms soiled.
To organize your squash for stuffing, begin by washing and drying them, then slicing off all of the tops.
Then hole out the insides through the use of a zucchini corer, being cautious that you simply don’t puncture the underside or sides.
Subsequent take the meat and rice combination and stuff into the squash, leaving about 1 & 1/2 inches of house on the high for the rice to prepare dinner and broaden.
Then in a big pot, pour within the tomato juice.
Then grate in the remainder of the garlic.
And add in the remainder of the dried mint.
As soon as tomato juice is boiling, gently add within the stuffed kousa squash in addition to the lemon juice.
You may also add any leftover meat stuffing to the pot as little meatballs. As soon as the whole lot is added to the pot, convey again to a boil earlier than decreasing warmth and simmering for about 35 minutes.
As soon as rice is totally cooked (the meatballs are a good way to check this), take away from the pot, garnish with recent parsley, and luxuriate in!
Regularly requested questions:
How do you freeze kousa?
This recipe is freezer pleasant, however earlier than freezing you’ll want to totally prepare dinner the kousa. The kousa ought to final for as much as three months within the freezer in an air-tight container. To reheat, merely place them within the fridge for twenty-four hours to thaw after which heat them in a pan.
The place do you discover kousa squash?
It’s normally accessible at your native farmers market. I usually discover it subsequent to yellow squash and zucchini. You may also discover it at some grocery shops.
How do you core a squash with no corer?
You may strive a small, skinny knife, a grapefruit spoon, or a potato peeler (the lengthy, scoop, skinny type).
Extra LEbanese Recipes
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Lebanese Stuffed Kousa Squash has at all times been a favourite of mine, and when you give it a strive, I hope it’ll develop into a favourite of yours as properly.
Your fork is ready.
Lebanese Stuffed Kousa Squash
On this Conventional Lebanese dish, kousa is filled with a savory meat and rice combination and simmered in a flavorful tomato broth till tender.
To hole out the kousa, trim off the highest and use a zucchini core to slowly take away the within of the squash. Watch out to not poke by means of the underside or the edges. As soon as the squash is hollowed out, put aside.
In a medium bowl, mix beef, rinsed raw rice, salt, and pepper. Add half of the garlic (3 grated cloves) and half of the mint (1 tablespoon) to the meat combination and mix.
Earlier than you begin stuffing the squash, place the tomato juice or tomato paste/water combination in a big pot, and warmth on medium excessive till boiling.
Whereas the tomato juice is heating up, start stuffing the kousa. Watch out to go away about 1 1/2 inch on the high which permits room for them to broaden. When you have leftover meat combination, merely roll them into little meatballs, and add to the tomato broth.
When the tomato juice has come to a boil, add the remaining mint (1 tablespoon) and garlic (3 grated cloves) in addition to the lemon juice.
If you happen to used tomato paste/water, add salt and pepper to the broth to style.
Gently add within the stuffed kousa. Carry to a boil then flip to low and simmer for 35 minutes. The meatballs are the right solution to see if the rice is totally cooked.
Serve in a bowl with plain yogurt on the facet.
Serving: 1squashEnergy: 429kcalCarbohydrates: 39gProtein: 29gFats: 19gSaturated Fats: 7gLdl cholesterol: 77mgSodium: 706mgPotassium: 1742mgFiber: 5gSugar: 15gVitamin A: 1506IUVitamin C: 98mgCalcium: 120mgIron: 5mg
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