Koosa in yogurt sauce

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Authorbaidoone
RatingDifficultyIntermediate

A delicious Lebanese stuffed zucchini in a tangy yogurt sauce. Filled with rice , minced beef and cooked in a garlicky yogurt sauce. A new way to serve zucchini for the whole family to enjoy.

Yields4 Servings
Prep Time25 minsCook Time50 minsTotal Time1 hr 15 mins

 2.20 lbs (1 Kilo) Zucchini (Koosa)
 1 lb (500 g) Minced beef
 1 cup Short grain rice, washed and drained
 ½ tsp Black pepper
 ½ tsp Salt
 2 tbsp Ghee
 Water, as needed
Yogurt sauce
 4 Garlic cloves
 2 tbsp Dried mint
 1 tbsp Ghee
 2 tbsp Starch
 Salt - to taste
 4 cups Yogurt

1

Core zucchini: Cut off and discard stems and tips. Push the corer around the inside perimeter of the zucchini and then twist to extract the pulp. It is ideal to leave a 1/8 inch around the skin.

2

Mix the meat, rice, ghee, salt, and pepper together and set aside.

3

Fill each zucchini with the stuffing leaving 1/2-inch on top to allow the rice to expand.

4

In a saucepan, cover the zucchini with water and bring to a boil. Lower the heat and simmer for 15 minutes.

5

Cook the yogurt: Dissolve the cornstarch in the cold water. In a saucepan, combine the yoghurt with the dissolved corn starch. Taste and season with salt as needed. Bring to a boil stirring constantly (do not stop stirring until it boils).

6

Add the zucchinis to the cooked yogurt. Heat 1 tsp. of ghee in a skillet and cook the garlic and mint then pour them on the zucchinis and yogurt. Simmer (uncovered) until the zucchinis are tender.

7

Transfer the zucchinis to the cooked yogurt. Simmer the zucchini in the yogurt for another 5 minutes, or until cooked through.

8

Heat 1 tsp. of ghee in a skillet and cook the garlic and mint then pour them on the zucchinis and yogurt.

9

Serve the zucchini (koosa) immediately in bowls with yogurt sauce , and re-season with another dusting of dried mint.

Ingredients

 2.20 lbs (1 Kilo) Zucchini (Koosa)
 1 lb (500 g) Minced beef
 1 cup Short grain rice, washed and drained
 ½ tsp Black pepper
 ½ tsp Salt
 2 tbsp Ghee
 Water, as needed
Yogurt sauce
 4 Garlic cloves
 2 tbsp Dried mint
 1 tbsp Ghee
 2 tbsp Starch
 Salt - to taste
 4 cups Yogurt

Directions

1

Core zucchini: Cut off and discard stems and tips. Push the corer around the inside perimeter of the zucchini and then twist to extract the pulp. It is ideal to leave a 1/8 inch around the skin.

2

Mix the meat, rice, ghee, salt, and pepper together and set aside.

3

Fill each zucchini with the stuffing leaving 1/2-inch on top to allow the rice to expand.

4

In a saucepan, cover the zucchini with water and bring to a boil. Lower the heat and simmer for 15 minutes.

5

Cook the yogurt: Dissolve the cornstarch in the cold water. In a saucepan, combine the yoghurt with the dissolved corn starch. Taste and season with salt as needed. Bring to a boil stirring constantly (do not stop stirring until it boils).

6

Add the zucchinis to the cooked yogurt. Heat 1 tsp. of ghee in a skillet and cook the garlic and mint then pour them on the zucchinis and yogurt. Simmer (uncovered) until the zucchinis are tender.

7

Transfer the zucchinis to the cooked yogurt. Simmer the zucchini in the yogurt for another 5 minutes, or until cooked through.

8

Heat 1 tsp. of ghee in a skillet and cook the garlic and mint then pour them on the zucchinis and yogurt.

9

Serve the zucchini (koosa) immediately in bowls with yogurt sauce , and re-season with another dusting of dried mint.

Koosa in yogurt sauce

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