How to Cook Middle Eastern Stuffed Zucchini (Koosa)

For this recipe you need to go to a Middle Eastern grocery in your area. It's worth it!

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How to Cook Middle Eastern Stuffed Zucchini (Koosa) Recipe
25 Steps
Ingredients
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1

Middle Eastern grocery shopping list: Arabian Zucchini - Egyptian rice - Zucchini tool and chicken stock cubes if not available in your local market

2
Add 1 table spoon of ghee and the chopped onion in a pan until it's soft. Add the ground beef, cinnamon, and black pepper and stir until hearing a "tshh" sound which means that there is no more water.

Add 1 table spoon of ghee and the chopped onion in a pan until it's soft. Add the ground beef, cinnamon, and black pepper and stir until hearing a "tshh" sound which means that there is no more water.

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3
Get 2 cubes of chicken stock (I use Maggi)

Get 2 cubes of chicken stock (I use Maggi)

4
Add them to the beef.

Add them to the beef.

5
Wash the rice with cold water then add boiling water to it and keep it for half an hour.

Wash the rice with cold water then add boiling water to it and keep it for half an hour.

6
Empty the zucchini so the remaining is a thin layer. Be careful the zucchini is very easy to break. This tool can be found in middle eastern markets.

Empty the zucchini so the remaining is a thin layer. Be careful the zucchini is very easy to break. This tool can be found in middle eastern markets.

7
Clean the bell pepper from inside by removing its head.

Clean the bell pepper from inside by removing its head.

8
Remove the water from the rice and add the beef.

Remove the water from the rice and add the beef.

9
It should look like this.

It should look like this.

10
Time to fill the zucchini. Don't press the rice, keep it loose and don't over fill the zucchini. after filling 2/3 the zucchini shake it so the rice can have enough room when cooked.

Time to fill the zucchini. Don't press the rice, keep it loose and don't over fill the zucchini. after filling 2/3 the zucchini shake it so the rice can have enough room when cooked.

11
Fill the bell peppers and add them to a deep pot as shown. Choose the right size or the rice will come out of the zucchini if it's not placed as shown.

Fill the bell peppers and add them to a deep pot as shown. Choose the right size or the rice will come out of the zucchini if it's not placed as shown.

12
Mince the garlic.

Mince the garlic.

13
Add them to the tomato juice. You can get tomato juice from water and tomato using a food processor. If you don't have one, use 2 packs of tomato paste and water.

Add them to the tomato juice. You can get tomato juice from water and tomato using a food processor. If you don't have one, use 2 packs of tomato paste and water.

14
Add mint leaves (I used dried mint, but fresh is better).

Add mint leaves (I used dried mint, but fresh is better).

15
Add some salt and mix.

Add some salt and mix.

16
Add some of the tomato sauce carefully into the zucchini and the pepper

Add some of the tomato sauce carefully into the zucchini and the pepper

17
Add the remaining sauce between the pieces.

Add the remaining sauce between the pieces.

18
It needs more water to become ...

It needs more water to become ...

19
Like this.

Like this.

20
Keep it boiling for 10 minutes then cover the pot and lower the flame. Keep it for about an hour or until the rice is cooked and the zucchini is tender.

Keep it boiling for 10 minutes then cover the pot and lower the flame. Keep it for about an hour or until the rice is cooked and the zucchini is tender.

21
Extra recipe 😋 Cook the remaining rice.

Extra recipe 😋 Cook the remaining rice.

22
Add boiling water to cover the rice.

Add boiling water to cover the rice.

23
Add some salt and taste it. When it's boiling lower the flame and cover. Keep for about 10 to 15 minutes or until the rice is cooked and there is no more water.

Add some salt and taste it. When it's boiling lower the flame and cover. Keep for about 10 to 15 minutes or until the rice is cooked and there is no more water.

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25
Enjoy!

Enjoy!

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