Stuffed baby zucchini in tomato sauce - mehshi koussa
Stuffed baby zucchini in tomato sauce - mehshi koussa

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, stuffed baby zucchini in tomato sauce - mehshi koussa. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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To adapt this kousa mahshi recipe for vegetarians, use chickpeas instead of minced beef. Serve the stuffed zucchini with a little of the sauce and a dollop of yoghurt. Stirring frequently, bring to a boil over high heat, reduce the heat to low.

To begin with this particular recipe, we have to prepare a few components. You can have stuffed baby zucchini in tomato sauce - mehshi koussa using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Stuffed baby zucchini in tomato sauce - mehshi koussa:
  1. Prepare 1 kg baby zucchini, washed
  2. Get 250 g coarsely ground beef
  3. Prepare 1 1/2 cups rice, washed and drained
  4. Take 2 medium tomatoes, cut in cubes
  5. Take 1 teaspoon salt
  6. Prepare 1/2 teaspoon pepper
  7. Take 1/2 teaspoon cinnamon
  8. Get - For the sauce:
  9. Make ready 3 cloves garlic, crushed
  10. Prepare 4 tablespoons lemon juice
  11. Make ready 3 cups water
  12. Prepare 2 tablespoons tomato paste dissolved in ½ cup water
  13. Prepare 1 teaspoon dried mint
  14. Prepare 1 teaspoon salt

An all-star stuffed zucchini recipe with a special Middle Eastern yogurt sauce. Cored Zucchini stuffed with a filling of spiced rice, ground I've always had mahshi cooked in tomato sauce. Stuffed White Zucchini in Tomato Sauce (Kousa Mahshi). Learn how to make Delicious Stuffed Baby Zucchini with Tomato Sauce , following these simple recipe steps.

Instructions to make Stuffed baby zucchini in tomato sauce - mehshi koussa:
  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: mix the rice, ground beef, spices and tomatoes. Combine well.
  3. Fill only ¾ of each zucchini leaving space for the rice to expand when cooked.
  4. In a bowl, mix the sauce ingredients together with 3 cups water and pour them over the zucchini.
  5. When the water starts boiling, reduce the heat; cover the pan and let it simmer for 1 hr.
  6. Serve hot with plain yogurt on the side.

Combine water, garlic, tomato paste and MAGGI Chicken Stock cubes in a sauce pan, bring to boil then pour over the zucchini in the casserole. Try our easy to follow stuffed zucchini in tomato sauce recipe. Transfer zucchini to a chopping board and use a teaspoon to scrape out zucchini flesh, leaving a shell. For the tomato sauce, peel remaining onion and garlic, finely chop and cook until translucent in the olive oil. Add peeled tomatoes (including juice) and tomato paste and puree everything with an immersion blender.

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