Ingredients
6 zucchinis
1/2 pound ground lamb (or beef)
1/4 cup uncooked Parboiled Rice
2 pressed garlic cloves
1 minced onion
2 teaspoons salt
1 can tomato sauce – (8 oz.)
3 cups water
2 tablespoons lemon juice
1 bunch cilantro
7 grams mint
4 grams all spice
1 ounce lemon juice
Preparation
Wash zucchinis and cut green caps off.
Core each zucchini with a coring knife.
Save the insides, 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.
P.S another method is to cook the rice and the ingredients separately and then stuff the koosa and bake for one hour. It gives it a nice roasted tasted.
Reduce to medium heat and cook for 20 minutes, or until tender.
