Kousa Mihshi bi Laban (Stuffed Zucchini with Yogurt)
Beef, zucchini and pine nuts steamed and spiced with allspice for a Lebanese dish. Serve with mashed potatoes or steamed rice.
1 hr 35 min · Serves 4 · Medium
Ingredients
Filling
To finish
Method
Start cooking mode- Prep 20 min · Cook 75 min · 95 min total
- medium
- 1
Choose either medium or small zucchini. Wash well cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. Try not to puncture the skin. Soak in salted water for 10 minutes.
- 2
Gently fry onion in butter until transparent. Add pine nuts after 10 minutes cook with onions for another 10 minutes, stir occasionally.
- 3
Add pan contents to ground meat, rice parsley, spice and about a teaspoon of salt, pepper and canola oil if meat is lean.
- 4
Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way).
- 5
Arrange zucchini in layers in a large pot, sprinkling each layer lightly with sea salt. Add water and invert a plate on top of the zucchini and bring to a slow simmer, cover and simmer gently for 1 hour or until tender.
- 6
Meanwhile heat the stabilized yogurt. When it begins to simmer/boil, add garlic and boil for 2 minutes, then remove from heat.
- 7
When zucchinis are cooked, remove plate and pour garlic yogurt mixture over them and leave over medium heat for 10 minutes to boil gently. Cook uncovered until sauce is thick.
- 8
Crush the dried mint to a coarse powder and sprinkle on top. Leave off the heat for 10 minutes before serving. Serve with mashed potatoes or steamed rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
