Middle Eastern · Dinner
Spiced Lamb Stuffed Zucchini
Lamb Mahshi Koosa
Levantine zucchini stuffed with spiced lamb and rice, simmered in a tomato-mint broth, finished with a garlic-yogurt drizzle and fresh parsley.
$
20 minsPrep
35 minsCook
55 minsTotal
HardLevel
Nutrition per serving
520Calories
28gProtein
22gFat
48gCarbs
8gSugar
6gFiber
680mgSodium
72mgChol
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Instructions
1
Prep
Hollow 8 zucchini with a corer, leaving 5mm walls. Rinse 120g basmati rice until water runs clear. Finely dice 120g onion and 400g tomato. Finely grate 6 garlic cloves. Combine lamb mince, rice, onion, 3 grated garlic cloves, seven-spice, cinnamon, allspice, 0.5 tsp Aleppo pepper, tomato paste, olive oil, and 1 tsp salt in a bowl; mix firmly 60 seconds until evenly bound.
2
Stuff
Fill each hollowed zucchini three-quarters full with lamb-rice filling, leaving room for rice expansion. Use your fingers or a small spoon to pack gently and evenly.
3
Build
Combine diced tomato, tomato paste, remaining 3 grated garlic cloves, dried mint, 0.5 tsp Aleppo pepper, hot water, and 1 tsp salt in a 28cm saucepan. Bring to a gentle simmer over medium heat for 3 minutes, stirring occasionally.
4
Simmer
Lay stuffed koosa horizontally in a single layer in the simmering broth, mostly submerged. Cover, lower heat to the lowest setting, and simmer 30 minutes until rice is tender, zucchini softens when pierced, and broth thickens into rich tomato sauce.
5
Finish
Whisk yogurt, 1 grated garlic clove, lemon juice, and a pinch of salt in a small bowl until smooth. Off the heat, rest the koosa covered for 5 minutes.
6
Plate
Transfer koosa to bowls with a generous ladle of tomato broth. Drizzle garlic-yogurt sauce across, scatter parsley and fresh mint, and serve with a lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 small Lebanese-style zucchini
- 360g (12.7 oz) lamb mince
- 120g (4.2 oz) basmati rice
- 120g (4.2 oz) yellow onion
- 6 garlic cloves
- 2 tsp seven-spice mix
- 1 tsp ground cinnamon
- 0.5 tsp ground allspice
- 0.5 tsp Aleppo pepper
- 20g (0.7 oz) tomato paste
- 20ml (4 tsp) extra-virgin olive oil
- 2 tsp fine sea salt
- 400g (14.1 oz) ripe tomato
- 1 tsp dried mint
- 800ml (3 1/3 cup) hot water
- 120g (4.2 oz) full-fat plain yogurt
- 10ml (2 tsp) lemon juice
- 20g (small handful) flat-leaf parsley
- 10g (small handful) fresh mint
- 2 lemon wedges