Lebanese Stuffed Zucchinis (Koussa)
250g beef mince
¼ cup (50g) basmati rice
2 teaspoons dried mint, plus extra for garnishing
½ teaspoon ground cinnamon
Salt and pepper, to taste
12 (1.8kg) grey (Lebanese) zucchinis
2 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, crushed
2 x 400g cans chopped tomatoes
½ cup (50g) tomato paste
1 tablespoon pomegranate molasses
Place the mince, rice, mint and cinnamon in a medium bowl. Season with salt and pepper. Mix to combine.
Slice the tops off the zucchinis. Using a zucchini corer, insert in to the length of the zucchini and gently turn to remove the flesh, leaving a thin layer.
Loosely stuff the zucchini cavities with the mince mixture leaving 1cm of space from the top for the rice to expand.
Heat the oil in a large pot over medium heat. Add onion and garlic. Cook, stirring occasionally until browned and softened. Stir in the chopped tomatoes and tomato paste.
Place the zucchini in the pot, cut-side up. Add 2 cups water and the pomegranate molasses. Season with salt and pepper.
Place a heavy plate over the zucchini to keep them submerged. Reduce heat to medium to low and cook for 20 minutes. Remove the plate and cover with a lid. Cook for a further 20-25 minutes or until the zucchini is tender when pierced with a fork and the stuffing is cooked through. Remove from heat and sprinkle with extra dried mint.
Serve with Lebanese bread.
This recipe will be served with the Middle Eastern flatbread
This recipe allows 3 zucchinis per person.