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Stuffed zucchini/ كوسا محشي

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Course: Main Course
Cuisine: Lebanese
Ingredients Method

Ingredients
  

For the Zucchini:
  • 2 kg zucchini (about 10-12 medium-sized zucchinis)
For the Stuffing:
  • 1 cup Egyptian rice, rinsed and drained
  • 500 g minced meat (beef or lamb)
  • 1/2 teaspoon of cinamom
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
Sauce:
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 cups tomato puree (passata)
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1/2 teaspoon sugar (optional, to balance acidity)
  • 1/2 cup water or vegetable broth

Method
 

Preparing the Zucchini:
    Core the Zucchini:
    1. Wash the zucchini and cut off the stems. Carefully core the zucchini using a corer, careful not to puncture the sides. Set aside.
    Preparing the Stuffing:
      Mix the Ingredients:
      1. in a large bowl, combine the rinsed rice, minced meat, salt, black pepper, ground cumin, and paprika. Mix well until all the ingredients are evenly distributed.
      Stuff the Zucchini:
      1. Fill each zucchini with the stuffing mixture, leaving a little space at the top to allow the rice to expand during cooking.
      Preparing the Sauce:
      1. Heat the olive oil over medium heat, in a large pan or pot.
      2. Add the finely chopped onions to the pan. Sauté them until they become soft and translucent, about 5-7 minutes.
      3. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
      4. If using fresh tomatoes, add the finely chopped tomatoes to the pan. If using tomato puree, add it now. Stir well to combine with the onions and garlic.
      5. Add the tomato paste, ground cumin, ground coriander, paprika, ground cinnamon, salt, and pepper. Stir everything together to mix the spices evenly throughout the sauce.
      6. Add 1/2 cup of water or vegetable broth to the mixture. Stir well and bring the sauce to a simmer. If desired, add the sugar to balance the acidity of the tomatoes.
      7. Bring the sauce to a simmer over medium heat, stirring occasionally. Let it cook for about 10 minutes until it slightly thickens and the flavours meld together.
      Cooking the Stuffed Zucchini:
      1. Carefully place the stuffed zucchini into the pot with the sauce. Arrange them so they are well-submerged in the sauce.
      2. Cover the pot and let the zucchini cook over low to medium heat for about 45-60 minutes, or until the zucchini is tender and the rice and meat are fully cooked. Occasionally, check to make sure the sauce hasn't reduced too much. If it has, add a little water as needed.
      Tips:
      1. If you prefer a spicier dish, you can add a bit of chilli powder or cayenne pepper to the stuffing or sauce.
      2. Enjoy your delicious stuffed zucchini with flavourful sauce.

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