Stuffed zucchini (Mehshi koussa ablama)
August 1, 2012 • Category: Main Dish
Lebanese zucchini is tiny and almost sweet; this dish is considered comfort food here and the zucchinis are sold in supermarkets already cored to save people time. I had found a small battery-operated zucchini (and eggplant) corer at an Iranian bazaar in Beirut, but when I showed it around, most people said “no thank you, I can core faster than this machine”.
Here is an idea: steam the zucchinis a couple of minutes till tender, cut them in half lengthwise and core them with a small spoon. Keep the zucchini flesh for another recipe (two possibilites, here and there).
These are stuffed with either meat and spices, meat and rice, or rice and herbs for a vegan version. All delicious. The sauce can be either onion and tomatoes stewed, or pomegranate molasses and water.
Mo3allem Philippe picking zucchinis.
INGREDIENTS:
- 1 pound of zucchinis (the smallest you can find)
- 1/3 pound of ground beef (fatty is better)
- spices: 1 tsp of salt, 1/4 tsp of cinnamon, 1/4 tsp of allspice, 1/4 tsp of black pepper, 1/4 tsp of paprika
- 1 large onion
- 1 can of chopped tomatoes or 3 or 4 large tomatoes, diced
- OR 1/4 cup of pomegranate molasses diluted in 1 1/2 cup of water
- 3 cloves of garlic (optional)
- 3 tbsp of olive oil
- Wash the zucchinis and remove the small cap from one end; core with a veggie corer or split in half and core with a spoon. Set the flesh aside to use later for treedeh or fritters.
- Mix the meat and spices; chop the onion. Heat the olive oil and fry the onion till golden; add the meat and brown. Drain and stuff the zucchini with the meat. Gently fry the zucchini in a film of grease left on the skillet till golden; add the tomatoes and about enough water to come half-way up the zucchinis or the pomegranate juice. Cover the skillet and simmer gently 25 minutes or so. (You can also bake in a 325F oven for that same amount of time). Serve warm with pita bread or some rice.
Comments
20 Comments • Comments Feed
Rosa says:
A deliciously summery dish! I cook a lot with zucchinis at the moment….
Cheers,
Rosa
On August 1, 2012 at 10:05 am
Tom Tall Clover Farm says:
Joumana, perfect timing. I’m going out to harvest my koussa zukes. They are a lovely small size like those in your photo. I love your recipe. My grandmother used to add rice, but I like this recipe as version that cooks quicker which means I can eat sooner. 😉
On August 1, 2012 at 10:06 am
heguiberto says:
Joumana,
Hello from the Bay 🙂
Our community garden has been prolific at producing squashes from the 3 plants we have growing there. I’ve prepared them in many different ways but completely forgotten this type. I can replace the meat with TVP, I think it would taste great too. What do you think?
Cheers,
Heguiberto
On August 1, 2012 at 10:11 am
Joumana says:
@Heguiberto: I’d try it for sure, especially if you have a glut of them!
On August 1, 2012 at 10:12 am
Angie@Angiesrecipes says:
Just had some zucchini stir-fry for the dinner. Your ground beef stuffed zucchinis look mouthwatering.
On August 1, 2012 at 10:46 am
Devaki says:
Best meal ever!! LOVE that zook corer – I am a bit intimidated trying to do this by hand. So I think I’ll just halve them lengthwise and proceed. You’ve got me hooked on pom molasses so I am making these next week 🙂
chow:) Devaki@ weavethousandflavors
On August 1, 2012 at 11:21 am
Lyndsey@TheTinySkill says:
This looks so good. I love finding new things to do with zucchini. I haven’t seen them stuffed like this before!
On August 1, 2012 at 11:38 am
Kathy says:
These are a family favorite in my house! Yours look perfect..I don’t fry mine, I place them in a pot with tomato liquid and cook on the top of the stove. Love the method you use!
On August 1, 2012 at 11:55 am
Diane says:
This sounds delicious. I have just brought 3 large marrows in from the garden. I plan on stuffing them, I see no reason why I cannot use your recipe for that as well. Diane
On August 1, 2012 at 12:51 pm
Belinda @zomppa says:
Simple and brilliant! I don’t think mine would look so good.
On August 1, 2012 at 3:55 pm
Anna says:
Love the stuffed zukes! I need to get some pom molasses.
On August 2, 2012 at 12:31 am
Ed Habib says:
Thanks for the tip on steaming before coring. I have quite a few in my garden right now and make stuffed kousa often. I also make something my grandmother made with the cored out flesh. I think she called it (trying to spell phonetically) Umfuddiky. She sauted some onion added in some ground lamb salt.pepper/five spice and then dropped in some eggs and parsley. This was my absolute favorite thing when growing up
On August 2, 2012 at 5:32 am
Joumana says:
@Ed: sounds like a mfarket al-koussa. Sounds totally yummy to use the trendy expression1
On August 2, 2012 at 7:03 am
Cherine says:
My favorite dish!
On August 2, 2012 at 2:16 pm
Tim Vidra says:
This looks so amazingly rustic! A must try!
On August 3, 2012 at 5:52 am
deana@lostpast says:
I love that way of doing zucchini. I always split them but this would make for a much moister filling… great recipe.
On August 3, 2012 at 6:57 am
Mercotte says:
trop drôle, j’ai justement acheté au marché ce matin les mêmes petites courgettes , je te pique la recette ! vendue !
On August 4, 2012 at 6:00 am
Aslı says:
They’re looking delicious! My mom cooks the same usually and they’re so good with yougrt.
Greetings from İstanbul 🙂
On August 9, 2012 at 3:14 pm