Dairy-Free Koussa Mehchi
Dive into the vibrant flavors of the Middle East with this Dairy-Free Koussa Mehchi recipe! Stuffed zucchini takes center stage in this wholesome dish, filled with a fragrant blend of ground beef or lamb, tender rice, fresh herbs, and warm spices like cinnamon and allspice. Simmered to perfection in a zesty tomato sauce enriched with garlic, olive oil, and a splash of lemon juice, this comforting meal is naturally dairy-free and ideal for those seeking a flavorful yet allergy-friendly dinner option. Perfect for sharing, this recipe brings out the heartwarming essence of family-style cooking in every bite. Whether you're exploring traditional cuisine or looking for a vibrant, healthier choice, this Koussa Mehchi recipe is a guilt-free indulgence that’s sure to impress!
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Recipe Information
Ingredients
- 8 medium Zucchini
- 300 grams Ground beef or lamb
- 200 grams White long-grain rice
- 3 tablespoons Olive oil
- 1 medium Small onion, finely chopped
- 3 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 400 grams Diced tomatoes
- 500 milliliters Water
- 1 teaspoon Cinnamon
- 1 teaspoon Allspice
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh mint leaves, chopped
- 3 tablespoons Fresh parsley, chopped
- 2 tablespoons Lemon juice
Instructions
Wash each zucchini thoroughly, then trim off the tops. Use a corer or small spoon to carefully hollow out each zucchini, leaving the shells about 0.5 cm thick. Make sure to keep the ends intact to prevent the stuffing from spilling out during cooking.
Rinse the rice under cold water until the water runs clear and drain well. In a mixing bowl, combine rice, ground meat (beef or lamb), chopped onion, one minced garlic clove, half the salt, cinnamon, allspice, black pepper, fresh mint, and parsley. Mix thoroughly until all ingredients are well combined.
Fill each zucchini with the rice and meat mixture, leaving about 1 cm of space at the top to allow for expansion as the rice cooks. Do not overfill as the rice will expand.
In a large pot, heat olive oil over medium heat. Add the remaining minced garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for another minute.
Add diced tomatoes to the pot, along with the remaining salt and water. Stir in the lemon juice and bring the mixture to a gentle boil.
Carefully arrange the stuffed zucchinis in the pot, ensuring they are tightly packed to prevent them from moving during cooking.
Reduce heat to low, cover the pot, and let the zucchinis simmer gently for about 45-60 minutes, or until the zucchinis are tender and the rice is fully cooked.
Once cooked, remove the zucchinis from the pot carefully and allow them to rest for a few minutes. Serve warm, drizzled with the cooking sauce on top.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 3295 mg | 143% | |
| Total Carbohydrate | 143.0 g | 52% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 54.0 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 489 mg | 38% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 6541 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
