How to Prepare Scrummy Lebanese stuffed squash/zucchini

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We hope you got insight from reading it, now let's go back to lebanese stuffed squash/zucchini recipe. To cook lebanese stuffed squash/zucchini you only need 15 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Lebanese stuffed squash/zucchini:

1. Prepare 2 kg of medium sized squash/zucchini.
2. Prepare 450 grams of ground lean meat, uncooked.
3. You need 1 cup of short grain rice, uncooked.
4. Provide 1 medium of tomato, grated to take off skin.
5. Provide 1 medium of tomato, finely diced.
6. Use 2 tsp of salt, pepper, and allspice.
7. You need 2 clove of medium sized garlic, grated.
8. Prepare 2 tbsp of Mint, finely chopped.
9. You need 1 medium of lemon, juiced.
10. Get 2 tsp of vegetable oil.
11. Take 1 of Water, enough to completely cover squash..
12. Prepare 2 tbsp of tomato paste.
13. Provide 2 clove of Garlic, grated.
14. Prepare 1 of salt/pepper.
15. Provide 2 tbsp of lemon juice.

Steps to make Lebanese stuffed squash/zucchini:

1. Clean squash and use the special utensil to core it out. This tool can be found in middle eastern shops..
2. Mix rice, meat, grated tomato, chopped tomato, lemon juice, oil, garlic, mint, and spices..
3. Stuff squash 3/4 full and tap squash on palm of hand slightly to bring down stuffing. It should not be tightly packed,keep in mind rice will soak up liquid and puff. Rice should NOT reach the top of squash, leave about an inch empty..
4. Lay stuffed squash in a layer in pot. Keep layering them flat until they are all in the pot..
5. Add water, enough to submerge the squash. Add the tomato paste, salt/pepper, lemon juice and grated garlic. These flavors mirror the flavors in the squash..
6. Cover squash with a large round glass plate and top it with a kettle filled with water. This may look funny, but it will ensure they are fully submerged and will complete cooking the rice inside all at the same time..
7. On high heat, let come to a rolling boil, bring heat down to medium and cook for 1 hour. After 1 hour, take kettle and plate off and cover with lid for 15 more min..
8. Take one out, poke it with a fork, it should be tender. Cut it up, rice should be soft. Serve with some of the sauce on top. Enjoy..

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