Syria − Koosa
GreekLambIntermediate20 minBy Northstar
Ingredients
Servings
4
- 6 each zucchini (or 3 large cut in half)
- 0.5 lb ground lamb (or beef)
- 0.3 cup uncooked rice
- 2 each pressed garlic cloves
- 1 each minced onion
- 2 tsp salt, divided into two-one teaspoon portions
- 1 each 8-oz. can tomato sauce
- 3 cup water
- 2 tbsp lemon juice
Instructions
- 1
Wash zucchinis and cut green caps off.
- 2
Core each zucchini with a coring knife, scooping out insides.
- 3
Save the insides and set aside.
- 4
Mix lamb (or beef), rice, garlic, onion and 1 teaspoon salt.
- 5
Knead well.
- 6
Stuff each zucchini with the meat mixture.
- 7
If you have more meat mixture than zucchini , make meatballs out of the remaining stuffing.
- 8
In the bottom of a 5-quart pot, place the insides of the carved zucchinis, then arrange the stuffed zucchini on top of them.
- 9
Add remaining salt, tomato sauce, water and lemon juice.
- 10
Bring to a boil on high heat.
- 11
Reduce to medium heat and cook for 20 minutes, or until tender.
- 12
Serve with rice or bread.
Tags
greekinternational-recipes