Lebanese Stuffed Zucchini Potatoes Cabbage Recipes

LEBANESE STUFFED ZUCCHINI

Lebanese Stuffed Zucchini image

Kousa Mahchi- Beef stuffed squash in a tomato sauce broth.

Provided by Rose- The Salt and Sweet Kitchen

Time 1h10m

Number Of Ingredients 12

Ingredients

15 small Lebanese zucchini, washed and drained
8 oz tomato sauce can or 3 tablespoons tomato paste
1 tsp salt, or to taste
4 cups water
1 cup medium grain rice, washed and drained
1/2 lb lean ground beef
2 large ripe tomatoes, cut into pieces
1 tsp ground allspice
½ tsp ground black pepper
1 tsp ground cinnamon
1 tsp salt
2 tbsp butter, softened

Steps:

Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much flesh.
Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity.
Set cored zucchini aside.
In your food processor, add the cut pieces of tomatoes and pulse a few times until well blended.
In a large mixing bowl, thoroughly mix the stuffing ingredients of rice, ground beef, butter, fresh blended tomatoes, spices and salt until fully combined (I do this by hand).
Using your hands stuff the zucchini with the beef mixture, leaving half of an inch free at the top to allow the filling to expand.
Repeat for the rest of the hollowed zucchini.
Arrange the stuffed zucchinis in a large pot, add water, just enough to slightly cover the zucchinis.
Cover the pot, place on medium-high heat, and bring water to a boil.
Reduce heat to medium- low, add tomato sauce or tomato paste, or both ( depending on how thick you like you sauce to be).
Cover the pot and simmer for 45 minutes or until the zucchini is tender and the rice stuffing is fully cooked.
Taste the sauce and adjust salt if you'd like.
Transfer to a serving plate, serve and enjoy!

Nutrition Facts : Calories 250 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 10 grams fat, Fiber 7 grams fiber, Protein 18 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1057 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

LEBANESE: STUFFED ZUCCHINI, POTATOES, & CABBAGE

Lebanese: Stuffed Zucchini, Potatoes, & Cabbage image

A recipe from my mother-in-law who is an excellent cook! Of this recipe she says, "A dollop of plain real yogurt on top of each serving is relished by the Lebanese."

Provided by GeeWhiz

Categories Rice

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup rice, uncooked
4 ounces tomato sauce
1/2 teaspoon allspice
1 dash cinnamon
1 cup lean ground beef or 1 cup ground lamb
1 1/2 teaspoons salt
1 dash black pepper
6 baby zucchini, par boiled and center scooped out
3 potatoes, peeled, halved and center scooped out
1 head cabbage, leaves taken off whole and blanched
1 beef bone
1 lb tomatoes
1/2 pint water

Steps:

In a bowl combine the rice, tomato sauce, allspice, cinnamon, ground meat, salt and pepper.
Stuff the zucchini and potatoes with the meat mixture.
Roll remainder of meat mixture in the blanched cabbage leaves (cigarette style); about 1 - 2 T each.
In a large pot put 1/2 of the rolled cabbage leaves flat on the bottom.
Place beef bone on top of cabbage.
Next, layer the zucchini, then potatoes, then the remainder of the cabbage rolls.
Top with tomatoes and water.
Cook, covered, over medium heat for about 25 minutes.

Nutrition Facts : Calories 228.4, Fat 0.9, SaturatedFat 0.2, Sodium 739.3, Carbohydrate 51, Fiber 9.4, Sugar 12.4, Protein 8.7

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