Cousa Mashi - Arabic Stuffed Zucchini

Ingredients

  • dried mint, crushed
  • 1 tablespoon
  • dried mint, crushed
  • 1 tablespoon
  • garlic cloves, crushed
  • 4
  • garlic cloves, crushed
  • + 54 more ingredients
    • 4
    • salt
    • 2 teaspoons
    • salt
    • 2 teaspoons
    • tomato paste
    • 2 tablespoons
    • tomato paste
    • 2 tablespoons
    • water
    • tomatoes
    • 6 large
    • tomatoes
    • 6 large
    • green peppers, small
    • 2
    • green peppers, small
    • 2
    • eggplants, small
    • 5
    • eggplants, small
    • 5
    • zucchini
    • 15
    • zucchini
    • 15
    • saffron, if desired
    • 1 pinch
    • saffron, if desired
    • 1 pinch
    • olive oil
    • ¼ cup
    • olive oil
    • ¼ cup
    • turmeric
    • 1 teaspoon
    • turmeric
    • 1 teaspoon
    • allspice
    • 1 teaspoon
    • allspice
    • 1 teaspoon
    • pepper
    • 1 teaspoon
    • pepper
    • 1 teaspoon
    • salt
    • 3 teaspoons
    • salt
    • 3 teaspoons
    • short-grain rice
    • 2 cups
    • short-grain rice
    • 2 cups

1 Soak the rice in warm water for at least 1/2 an hour. 2 Drain rice and mix together with ground meat, spices and olive oil. 3 Cut the tops off of the cousa and eggplant. Discard. 4 Core cousa and eggplant scraping out the insides so 1/4 inch is left all around. (Insides of cousa can be saved...

View full recipe at SpringPad

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