This is a step by step guide to making this traditional northern Lebanese meal. It has mince meat and rice in a rich tomato soup sauce and it can also be made with a yogurt and garlic sauce. I prefer to make this dish with the light green zucchini known as the Lebanese zucchini, courgette or squash, you could also use capsicums (bell peppers) or eggplants (aubergines). This video is a step-by-step guide for you to follow in which I’ve shared my special tips and helpful advice. If you like this video, please comment and give it a thumbs up!
Ingredients
– white zucchini (courgettes)
– minced lean lamb or beef
– basmati rice or long grain rice
– ground cumin
– ground cinnamon
– 7 spice (bah’rat) – optional
– black and white pepper
– garam masala
– canned diced tomatoes or ripe fresh tomatoes
– table salt
#kousamashi #stuffedzucchini #lebaneserecipe #mincedmeatrecipe #middleeasternfood
Hello welcome back to my Channel today I’m going to show you how to make kha in a beautiful tomato sauce this recipe calls for light skinned zucchinis the middle is CED out and a delicious mix of mint meat rice and spices is stuffed into it and cooked this is how people
From Northern Lebanon tend to make it but each Village has its own spin on the recipe you can also kaora and stuff capsicum potatoes squashes and other things with this stuffing recipe this this is a very popular dish to make in my house and there’s never any leftovers
As the family demolishes it in one sitting you can place one or two of the cooked zucchinis in a snaplock bag with some sauce and freeze them then when you don’t feel like cooking you can heat them up on the stove top or in a microwave and it makes for a very fast
Meal when you can’t be bothered to cook this is the way my mother taught me how to make it and I’m sharing it with you the ingredients needed for this recipe are 6 to eight medium zucchinis use only the light skin ones as the dark ones
Tend to be too thin and don’t taste as good I also use basmati rice a good quality mince meat this is a beef mint but you can also use lamb if you want the recipe also calls for a can of diced tomatoes you can use Pata um in place of
The tomatoes or even tomato paste for this recipe I’ll be using cumin cinnamon garam masala cayenne pepper black pepper white pepper and salt I’ll also use a portion of butter and some good quality olive oil to start the fry pan is placed on a
High heat and I pour in about 3 tbsp of olive oil then I’ll start Browning off 75 G of minc meat lamb or beef this is a beef mint I’ll use the spatula to break up the mints into smaller and smaller pieces this will help us later when we’re stuffing the
Zucchinis I then add half a cup of basmati rice which I’ve thoroughly rinsed off and I’ll mix them through next I’ll add 15 G of butter and stir it through now comes the time to add in the spices and they are half a teaspoon of cumin half a teaspoon of cinnamon 1/4 teaspoon
Of black pepper 1/4 teaspoon of white pepper 1/4 teaspoon of garam masala and e/ of a teaspoon of cayenne pepper I really like the heat in my food but if you can’t stand it then I would suggest reduce the pepper or take it out all together I also add in 1/4 teaspoon of
Salt to the stuffing mix the spices through and then take it off the heat and set it aside to cool using a zucchini cor the next part is to pick the insides of the zucchinis out today I’m using six light skinned zucchinis look for ones that are a bit Fuller as
The Slimmer ones are harder to scoop the insides from without accidentally puncturing them and creating a hole this zucchini has a couple of imperfections that come from where it’s been bruised when it was growing or after it has been picked I’ll slice off the top and bottom
Of the Z te and then slice any imperfections off the skin also if the opening is not big enough I’ll slice sections of the top to make it easier on myself to core and stuff the zucchini later I’ll continue doing this for all of them to make them appealing and ready
To core out as you can see there’s very little waste as I want to keep as much of the zucchini as possible you’ll notice that I’m not throwing out the slices as I’ll add them to the sauce later using this thin zucchini cor I’ll pick out the inside I measure about 80%
Of the way into the vegetable and place my thumb so it don’t go too far in I’ll angle the cor around and pick out about 60% of the inside of it and with pacus can tell where there’s still some zucchini insides to be picked out usually for this part I sit down and
Watch a show as it can be a bit tedious as I’m only doing six zucchinis I’m going to do them all on camera just be careful as the end of the zini is curved so it’s very easy to accidentally poke through it if you’re not paying
Attention or if you’re being a bit too hasty with coring out the insides of the zucchinis can be added for the sauce which is what I normally do the more vegetables the better it also helps thicken the sauce and it’s an excellent way to hide veggies from those fussy
Eaters in your house now off camera I have washed the zucchinis again and they’re now ready to be filled now stuffing the zucchinis with the filling I made I fill each of them about 70% of the way to leave room for the rice to cook and expand without it spilling from
The zucchini or splitting the zucchini from previous experience I know that zucchinis of this size will take anywhere from 28 G to 48 G of stuffing any of the stuffing that remains can be frozen to use for your next zucchini cook or you can use it to
Make another favorite dish of mine which is water anab stuffed Vine leaves that are cooked in beautiful lemon and garlic if I have the video up on my channel it will be on screen or Linked In the description below in a large saucepan I’ve allowed two cups of water to come to the
Boil next I’ll add in half a tablespoon of salt you should adjust the salt to your taste and the inside of the zucchinis sometimes a gray scum will develop which you can skim away with a ladle spoon to get rid of it now the stuffed zucchinis are added I’ll cover
The saucein and allow it to boil away for about 20 minutes there is another version of this dish with a beautiful for garlic and yogurt sauce if you’re interested in the recipe I have it on my channel it is linked on screen and in the description box
Below and then I’ll check on the progress by testing the firmness of the zucchini with a spoon here I can see that they’re only about halfway done so I’ll replace the lid and allow it to cook please consider subscribing and hitting that notification Bell so you
Don’t miss out on any of the new videos I have coming out when the zucchini is about 80% cooked I’ll slice into one to check the progress of the rice it only needs about another 10 minutes so now I will add in a can of diced tomatoes and carefully mix it with
The ladle I’m being careful not to nudge the zucchinis the lid will go back on and I’ll allow them to cook for another 10 minutes this is me doing a final check of the rice to see if it’s finished cooking it is now ready to eat we
Usually serve one or two zucchinis in a bowl adding that absolutely delicious tomato sauce the smell is just amazing it is a great dish to make when you have guests over as I’ll be very impressed with it it’s also a great comfort food on a cold and miserable rainy day you can
Place one or two of the cooked zucchinis in a snaplock bag with some sauce and freeze them then when you don’t feel like cooking you can heat them up on the stove top or in a microwave and it makes for a very fast meal when you can’t be
Bothered to cook you can also cor out and stuff capsicum potatoes squashes and other things with this stuffing recipe if you have any questions or suggestions I’m happy to hear it in the comments section I hope you have a go at making this recipe and I’d love to hear how you
Go with it please consider subscribing and hitting that notification Bell so you don’t miss out on any of the new videos I have coming out there’s also a yogurt sauce version which is equally as good it’s on screen now if you’re interested in it and it’s also linked in
The description box below happy cooking and thank you for watching see you in the next video