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I can’t believe it’s not Koussa, Koussa.
What you will need – A zucchini corer. You will definitely need a Zucchini corer. hehe . It’s the Lebanese way. This peculiar instrument is pictured below on the far right.
Nothing beats my grandmothers homemade Koussa. She is the Koussa Mahshi queen. Naturally. But this recipe is for those watching their carbs.. who want to enjoy this heavenly traditional Lebanese dish low carb, keto and paleo.
Ingredients – This recipe made 1 large Koussa, You may need extra depending on how many mouths you feed and how many Koussa zucchini’s you have. Koussa Zucchini’s are also called Lebanese Zucchinis. Here’s what I used for 1 large Koussa (the equivalent of 3 small ones). Please tailor the recipe to add more if you need.
Lamb or beef mince 150g
1 teaspoon of mixed spices (I used a mix spice blend that I got from an arabic shop – it smelt more like Koussa than the one I got from woolies)
1 large (or many small ) Pale green Lebanese Zucchinis
1/2 small cauliflower processed in a food processor to make ‘cauliflower rice.’
4 cloves of garlic
1 .5 tomatoes
handful of chopped coriander
Salt & Pepper
1 teaspoon of Lemon juice
Mint to garnish optional
Step 1: Core the zucchini. I will try to upload a video tutorial soon – there may be a video tutorial on youtube in the meantime. Set hollow Zucchini/s aside.
Tip! Set aside the zucchini stuffing for an omelete another day ! it’s still useable.
Step 2: In a saucepan fry 2 cloves of chopped garlic in olive oil, with chopped tomatoes, coriander, salt and pepper.
Step 3: Once fragrant add 1 cup of beef stock or chicken broth to the ingredients in the saucepan ( I used my frozen chicken broth for extra nutrition) and stir. Simmer for 10 minutes. This will make your soupy base. Add to an oven proof dish.
Step 3: In a separate bowl, mix a splash of olive oil, cauliflower rice, 2 cloves of chopped garlic, 1 teaspoon of mixed spice, the meat mince and some salt and stuff the zucchini/s with the mixture. Mix together with a wooden spoon… or happy clean hands will do.
Step 4: Stuff the zucchini(s) with the above mixture made in step 3.
Step 4: Into the oven proof dish with your broth add the zucchini, with enough fluid to 3/4 cover the zucchini if not completely. Add extra water if you need to. If the oven dish is too big for the amount of liquid you have, use a pot that has a lid for a stovetop.
Step 5: Add a splash of lemon juice and some mint if you like and lets begin the cooking process in the oven.
Step 5: To Cook – Place the oven proof dish in the oven at 170 degrees for 40 minutes or a stovetop medium heat for 40 minutes.
Add extra salt and coriander leaves if needed.