Mediterranean Kusa Mahshi Recipe Video
Ingredients
| Mexican squash/Zucchini | 10 Small | |
| Ground beef/Lamb | 1 Pound | |
| White rice | 1 Cup (16 tbs), rinsed | |
| Garlic | 3 Teaspoon, minced | |
| Salt | To Taste (or 1 tablespoon-stuffing; 1/2 teaspoon-sauce) | |
| Black pepper powder | 1⁄4 Teaspoon | |
| Dried mint | 1 Teaspoon | |
| Canned tomato sauce | 20 Ounce (1 can) | |
| Water | 4 Cup (64 tbs) | |
| Parsley | 1 Tablespoon, chopped finely |
Nutrition Facts
Serving size
Calories 418 Calories from Fat 186
% Daily Value*
Total Fat 21 g31.9%
Saturated Fat 7.5 g37.4%
Trans Fat 0 g
Cholesterol 53.3 mg17.8%
Sodium 625.1 mg26%
Total Carbohydrates 43 g14.5%
Dietary Fiber 7 g27.9%
Sugars 8.2 g
Protein 18 g37%
Vitamin A 14.2% Vitamin C 50%
Calcium 8% Iron 22%
*Based on a 2000 Calorie diet
Directions
1. Rinse squash. Cut off the tops. Core out the middle of the squash with a corer.
2. In a large bowl mix ground meat, rice, half of the garlic, 1 tablespoon salt and 1/4 teaspoon ground black pepper.
3. Lightly fill in the rice stuffing into the squash, about 2 tablespoon each, and continue until all the squash are stuffed.
MAKING
4. In a large pot add tomato sauce, water, and salt and bring to a simmer.
5. To the tomato sauce, add remainder of the garlic and dried mint and stir. Slowly drop the squash into the tomato sauce and cover.
6. Cook for about 35-45 minutes on medium heat. Let squash sit for 20 minutes before serving.
SERVING
7. In a serving bowl garnish with parsley leaves and serve with toasted pita bread on the side.
