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Lebanese Vegetarian Stuffed Zucchini Recipe

10 small lebanese zucchini, approximately 10 cm long; Stir to combine and set aside.


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Mix the meat and spices;

Lebanese vegetarian stuffed zucchini recipe. Add the parmesan if using. Bring the vegetable stock or water to a boil in a saucepan and adjust the salt & pepper to taste. Add the tomato paste to the liquid.

Line a large saucepan with slices of tomatoes and potatoes to cover the bottom. Set the flesh aside to use later for treedeh or fritters. Transfer 1/4 cup onion mixture to a bowl and cool slightly.

Heat the olive oil and fry the onion till golden; Core with a veggie corer or split in half and core with a spoon. Arrange stuffed vegetables on top of this layer, trying to keep the zucchini and other.

Put 1 cup of water to boil. Once boiling, set timer for 10 minutes. After 10 minutes, add crushed tomatoes to pot and gently stir to not break the zucchini, add 1 tablespoon of salt and bring back to boil.

Shorter lebanese zucchini are filled with an aromatic, tasty mixture of beef, rice and spices and they cook up in a delicious tomato based sauce! In a large pan heat up 2 tablespoons of oil, add the finely chopped garlic, onion and zucchini pulp and cook over a medium heat for 5 minutes stirring often. It is made with short grain rice,.

Slice the zucchini in half lengthwise. Small zucchinis (8 to serve 3 people) a corer (see picture below, you can also use an apple corer) 4 tablespoons tomato paste 2 diced tomatoes 2 chopped onions 1 garlic clove 1/2 kilogram minced meat 1/4 cup pine nuts 2 cups vegetable oil 1 tablespoon olive oil 1 1/2 cups of water 2 tablespoons. Full of flavor, stuffed with lentils and brown rice, these delicious middle eastern stuffed zucchini boats are a new take on a classic lebanese stuffed “koosa” (zucchini) dish.

Add rice, meat, allspice, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and mix well with your hands. Add 6 cups of water over zucchini and bring to boil on medium heat. Kousa mahshi literally means stuffed squash or zucchini and is found across a.

Bring to the boil over med/high heat and then simmer. Clean, wash and soak the rice for 15 minutes. Slowly place the stuffed zucchinis in the pot.

Preheat the oven to 400f. Add the lentils, vegetable stock and pepper to taste, stir, cover and cook for about 13 minutes until most of the moisture has been absorbed, stirring often. Blanch the zucchini halves in salted hot water.

Wash the zucchinis and remove the small cap from one end; Add the meat and brown. Lebanese stuffed zucchini or kousa mahshi is an absolutely delicious stuffed vegetable dish for when you have an abundance of zucchini.

This vegetarian lebanese stuffed zucchini is inspired by my traditional lebanese stuffed zucchini recipe, however this is a plant based version. Drain and stuff the zucchini with the meat. Close each zucchini with the potato so it won’t leak the rice mixture out while cooking.

250 g lean minced beef 1. Using a grapefruit spoon (a small spoon with serrated edges) if possible, scoop out the flesh leaving a 1/4 wall all. Heat the oil in a pan, add the pine nuts, garlic and onions and sauté till the onions.

Place your stuffed zucchini carefully into a large pot and submerge with water and add the tomato paste and seasoning. Remove the pan from the heat and add the cooked quinoa and sprinkle with some fresh basil leaves. Taste the liquid and season to your taste.

2 heaped tbsp tomato paste;


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