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!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

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

Directions

Step 1

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).

Step 2

Rinse the rice under cold water until the water runs clear. Drain well.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Towards the end of the cooking time, stir in the lemon juice for a tangy finish.

Step 10

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

Serving size	(4133.1g)

Amount per serving	% Daily Value*
Calories	1492.4

Total Fat 70.4g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 240mg	0%
Sodium 5666.1mg	0%
Total Carbohydrate 139.2g	0%
Dietary Fiber 26.1g	0%
Total Sugars 50.2g
Protein 81.7g	0%

Vitamin D 0IU	0%
Calcium 524.5mg	0%
Iron 17.5mg	0%
Potassium 5525.0mg	0%

*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.

Source of Calories

Fat: 41.8%

Protein: 21.5%

Carbs: 36.7%