Lebanese Stuffed Kousa Squash – The Lemon Bowl®

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.

Substances

• 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:

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.

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