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Syrian Kousa Mahshi bil Banadoura
Tender zucchini stuffed with a flavorful mixture of rice and ground lamb, simmered in a rich tomato sauce. This is a comforting and classic Syrian dish.
🧂 Składniki
- 1.5 kg Small zucchini(about 10-12 medium zucchini, ends trimmed)
- 400 g Ground lamb
- 1 cup Short-grain rice(rinsed)
- 3 tbsp Tomato paste
- 800 g Canned crushed tomatoes
- 4 cloves Garlic(minced)
- 1 tsp Allspice
- 0.5 tsp Cinnamon
- 1.5 tsp Salt(divided)
- 0.5 tsp Black pepper(divided)
- 3 tbsp Olive oil(for sautéing)
- 4 cups Water or lamb broth
👨🍳 Instrukcje
- 1
Hollow out the zucchini, leaving about a 1/4-inch shell. Reserve the scooped-out zucchini flesh.
- 2
In a bowl, combine the ground lamb, rinsed rice, 1 tsp salt, 1/4 tsp black pepper, allspice, and cinnamon. Mix well.
- 3
Stuff the hollowed zucchini with the lamb and rice mixture, packing it loosely to allow the rice to expand.
- 4
In a large pot or Dutch oven, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 5
Add the crushed tomatoes, tomato paste, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Stir well and bring to a simmer.
- 6
Carefully arrange the stuffed zucchini in the tomato sauce. Add water or lamb broth to cover the zucchini. Bring to a gentle boil.
- 7
Reduce heat to low, cover, and simmer for 60-75 minutes, or until the zucchini is tender and the rice is fully cooked. Stir occasionally to prevent sticking.
- 8
Serve hot, with extra tomato sauce spooned over the top.
💡 Wskazówki profesjonalistów
- ✓Don't pack the stuffing too tightly, as the rice needs room to expand.
- ✓If the sauce becomes too thick, add a little more water or broth.
- ✓You can also use beef or a mix of lamb and beef for the stuffing.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a handful of chopped fresh mint to the stuffing mixture.
- For a richer sauce, add a tablespoon of pomegranate molasses.