How to Cook Middle Eastern Stuffed Zucchini (Koosa)

by Amira K

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

Supplies

  • 2 ⅓ kilograms Middle Eastern Zucchini
  • 2 ⅓ Cups Egyptian rice
  • 4 Cups Tomato juice (tomatoes + water)
  • 3 Cups Water
  • ½ Garlic head
  • Fresh mint leaves
  • 3 Bell pepper
  • ½ kilograms Ground beef
  • 1 Big onion
  • 2 Chicken stock cubes
  • ½ Teaspoons Cinnamon
  • ½ Teaspoons Black pepper
  • Salt
  • 1 Tablespoon Ghee
  • Instructions

    Step 1

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

    Step 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.

    Step 3

    Get 2 cubes of chicken stock (I use Maggi)

    Step 4

    Add them to the beef.

    Step 5

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

    Step 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.

    Step 7

    Clean the bell pepper from inside by removing its head.

    Step 8

    Remove the water from the rice and add the beef.

    Step 9

    It should look like this.

    Step 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.

    Step 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.

    Step 12

    Mince the garlic.

    Step 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.

    Step 14

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

    Step 15

    Add some salt and mix.

    Step 16

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

    Step 17

    Add the remaining sauce between the pieces.

    Step 18

    It needs more water to become ...

    Step 19

    Like this.

    Step 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.

    Step 21

    Extra recipe 😋 Cook the remaining rice.

    Step 22

    Add boiling water to cover the rice.

    Step 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.

    Step 24

    Step 25

    Enjoy!