Syria — Koosa
6 small zucchini (or 3 large cut in half)
1/2 pound ground lamb (or beef)
1/4 cup uncooked rice
2 pressed garlic cloves
1 minced onion
2 teaspoons salt, divided into two—one teaspoon portions
1 8—oz. can tomato sauce
3 cups water
2 tablespoons lemon juice
Wash zucchinis and cut green caps off.
Core each zucchini with a coring knife, scooping out insides. Save the insides and set aside.
Mix lamb (or beef), rice, garlic, onion and 1 teaspoon salt. Knead well. Stuff each zucchini with the meat mixture.
If you have more meat mixture than zucchini , make meatballs out of the remaining stuffing. In the bottom of a 5—quart pot, place
the insides of the carved zucchinis, then arrange the stuffed zucchini on top of them. Add remaining salt, tomato sauce, water and lemon juice. Bring to a boil on high heat.
Reduce to medium heat and cook for 20 minutes, or until tender. Serve with rice or bread.
1/2 pound ground lamb (or beef)
1/4 cup uncooked rice
2 pressed garlic cloves
1 minced onion
2 teaspoons salt, divided into two—one teaspoon portions
1 8—oz. can tomato sauce
3 cups water
2 tablespoons lemon juice
Wash zucchinis and cut green caps off.
Core each zucchini with a coring knife, scooping out insides. Save the insides and set aside.
Mix lamb (or beef), rice, garlic, onion and 1 teaspoon salt. Knead well. Stuff each zucchini with the meat mixture.
If you have more meat mixture than zucchini , make meatballs out of the remaining stuffing. In the bottom of a 5—quart pot, place
the insides of the carved zucchinis, then arrange the stuffed zucchini on top of them. Add remaining salt, tomato sauce, water and lemon juice. Bring to a boil on high heat.
Reduce to medium heat and cook for 20 minutes, or until tender. Serve with rice or bread.
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