Koosa Stuffed Zucchini Recipe

Posted on
 Zucchinis rarely get the spotlight they deserve koosa stuffed zucchini recipe

By The Shahrouk sisters

Difficulty not too difficult | Cooking time more than 1 hour Serves 10 or more

Zucchinis rarely get the spotlight they deserve, but this Lebanese dish—direct from the episode one winning table of Family Food Fight—will make you think twice about about this humble green vegetable.

INGREDIENTS

10 Lebanese zucchinis
50g pine nuts
1 cup medium or short grain rice
1 tablespoon ghee
200g coarse lamb mince
1 teaspoon dry mint leaves
425g tin tomato puree
3 tablespoons tomato paste
Juice of 1/2 lemon
2 cloves garlic

METHOD

Use an apple corer to remove cores from zucchinis.

Place a small frying pan over a medium heat, add ghee and pine nuts and cook until pine nuts are golden. Transfer to a paper towel lined plate to cool.

Wash rice 2-3 times in cold water or until the water runs clear. Drain well. Place washed rice in a large bowl with mince, ½ teaspoon dried mint and cooled pine nuts. Season with sea salt and pepper and mix to combine.

Stuff filling into each zucchini until ⅔ full. Press in with your fingers.

Place tomato puree and paste into a medium sized saucepan that can fit all the zucchinis (you might need to have them in 2 layers), add enough water to fill the saucepan ⅓ full. Sprinkle in remaining dried mint and season with sea salt and pepper. Place the saucepan over a high heat and bring to the boil. Carefully lay in zucchinis, adding a little more water to cover if required. Bring back to the boil then reduce heat to medium and simmer, covered, for 45 minutes. In the last 5 minutes of cooking add lemon juice and garlic, gently mixing to combine.

Place zucchini onto a large serving platter and drizzle with sauce to serve.

Note: If the sauce is too thin, remove the stuffed zucchinis when cooked and further simmer the sauce to reduce to a preferred thicker consistency.

Image and recipe courtesy of the Shahrouk sisters for Family Food Fight

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *