Kusa Mihshi Stuffed Lebanese Squash Cucuzza Koosa
Delight your taste buds with Kusa Mihshi, a traditional Lebanese recipe featuring tender Lebanese zucchini or cucuzza squash stuffed with a savory blend of seasoned ground beef (or lamb) and short-grain rice. Simmered gently in a fragrant tomato and garlic broth infused with hints of cinnamon, allspice, dried mint, and a splash of lemon juice, this dish is bursting with Middle Eastern flavors and comforting aromas. The hollowed squash absorbs the rich tomato sauce, creating a beautifully tender texture that's perfect for soaking up every drop of the flavorful broth. This heartwarming meal is ideal for family dinners or special occasions, and it pairs wonderfully with a dollop of plain yogurt or a crisp side salad. Get ready to savor the essence of Lebanese home cooking in every bite!
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Recipe Information
Ingredients
- 8 pieces Lebanese zucchini (or cucuzza squash)
- 300 grams Ground beef (or lamb)
- 1 cup Short-grain rice (such as Calrose)
- 2 tablespoons Tomato paste
- 2 cups Tomato sauce
- 4 pieces Garlic cloves, minced
- 2 teaspoons Salt
- 1 teaspoon Allspice
- 0.5 teaspoons Cinnamon
- 1 teaspoon Black pepper
- 1 teaspoon Dried mint
- 6 cups Water
- 2 tablespoons Lemon juice
Instructions
Wash the Lebanese zucchini or cucuzza squash thoroughly. Using a corer or apple corer, hollow out the center of each squash, being careful not to pierce the sides. Reserve the insides for another use (such as soup or fritters).
Rinse the rice under cold water until the water runs clear. Drain well.
In a mixing bowl, combine the ground beef, rinsed rice, 1 teaspoon of salt, 0.5 teaspoon of black pepper, allspice, and cinnamon. Mix thoroughly to create the stuffing mixture.
Using your hands, carefully stuff each hollowed squash with the meat and rice mixture, leaving about 1-2 cm at the top to allow the rice to expand during cooking. Do not overfill.
In a large pot, heat 2 tablespoons of tomato paste in the bottom, stirring to release its flavor. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the tomato sauce, water, and remaining salt, black pepper, and dried mint to the pot. Stir to combine, then bring to a gentle boil.
Carefully place the stuffed squash into the pot, arranging them in a snug single layer. The broth should cover the squash completely; add more water if necessary.
Lower the heat to medium-low, cover the pot, and simmer for around 45-60 minutes, or until the squash is tender and the rice inside is fully cooked.
Towards the end of the cooking time, stir in the lemon juice for a tangy finish.
Serve the stuffed squash warm with some of the tomato broth ladled over the top. Pair with plain yogurt or a side salad for a complete meal.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1654 mg | 72% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.1 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1340 mg | 29% | |
*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.
