Kusa Mihshi - Stuffed Lebanese Squash / Cucuzza / Koosa Recipe #324556
Kusa - AKA Lebanese Squash / Zucchini / Courgette, Cucuzza. This is a recipe for a quick & simple version of the traditional stuffed Kusa dish.
by Um Safia
1¼ hours | 10 min prep
SERVES 4 -6
- 8 zucchini, ends trimmed (each approx. 6'' long, about 3 pounds)
- 12 ounces ground lamb
- 3/4 cup instant brown rice
- 1 3/4 teaspoons dried marjoram, divided
- 1 1/4 teaspoons ground cumin, divided
- 1 1/4 teaspoons dried mint, divided
- 1/4 teaspoon ground allspice, divided
- 1/4 teaspoon salt
- 1 pinch cayenne pepper
- 1 (28 ounce) can tomato sauce, preferably chunky
- Preheat oven to 350ºF.
- Hollow out each zucchini using a zucchini / apple corer or small, flexible paring knife, leaving 1/8-inch-thick walls.
- Combine lamb, rice, 1 1/4 teaspoons marjoram, 3/4 teaspoon cumin, 1/2 teaspoon mint, 1/8 teaspoon allspice, salt and cayenne in a medium bowl. Loosely stuff each zucchini with the lamb mixture. Place the stuffed zucchini in a 9-by-13-inch baking pan.
- Combine tomato sauce with the remaining 1/2 teaspoon marjoram, 1/2 teaspoon cumin, 3/4 teaspoon mint and 1/8 teaspoon allspice in a medium saucepan. Bring to a boil then pour over the zucchini. Cover the pan with foil.
- Bake, turning the zucchini halfway through cooking, until the zucchini and rice are tender and the filling reaches 165ºF on an instant-read thermometer, 40 to 50 minutes. Serve the zucchini with the sauce.
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5 stars