lifecooks wrote:I am looking for a stuffed Zuchinni recipe called Kusa Mkhshi. I believe it is Moroccan in origin, and an old friend of mine used to make it, but never left the recipe with me.
what is in this? I have many stuffed zucchini recipes
lifecooks wrote:what is in this? I have many stuffed zucchini recipes
I am not quite sure, or I would know how to make it. I think it is seeded halves, face up filled with a cheesy paste. I don't remember. The Lebanese version would, of course imclude cinnamon.
Kousa Mihshi merely means "stuffed zucchini." So the full recipe would have a tag describing what the stuffing is. For instance, Kousa Mihshi Bi Laban is Stuffed Zucchini with Yoghurt. Kousa Mihshi Bi Bandoura is Stuffed Zucchini with Tomato Sauce. Etc.
"The Lebanese version would, of course imclude cinnamon. "
Did you mean to say "Morracan" rather than "Lebanese." My Lebanese recipes do not contain cinnamon.
Here's one version:
Kousa Mihshi Bi Laban
2 lbs evenly sized zucchini
Cold salted water
Meat Stuffing
1 medium onion, finely chopped
1 tbls clarified butter or cooking oil
1 tbls pine nuts (optional)
8 oz ground lamb or beef
1/4 cup short grain rice
1 tbls chopped parsleyh
1/2 tsp ground allspice
Salt
Black pepper
To finish:
1 1/4 cups cold water
A quantity of Laban Mutboukh (cooked yogurt)
2 clove garlic, crushed
1 tsp dried mint.
Wash the zukes well and cut off stem end. Using an apple correr, hollow out zucchinik, leaving rounded end intact. Try not to puncture sin. Soak in salt water for 10 minutes, then drain.
Gently fry onion in clarified butter or oil until transparent. Add min nutes to pan after ten minutes and cook with onions another five minutes or so, stirring occasionally.
Add pan contents to ground mneat along with the rice, parsley, spiece, about a teaspoon of salt and a good grinding of pepper, and 1/4 cup water. Combine ingredients thoroughly.
Fill zaucchini with stuffing. Do not worry about the rice expanding, because the meat shrinks, so you don't have to allow room for expansion.
Arrange zucchini in layers in a heavey-based pan, sprinkling layers lightly with salt. Add water. Invert a plate on top of the zucchini and ring to a slow simmer. Cover and simmer gently for 1 hour or until tender.
Meanwhile, prepare the Laban Mutcoukh. When it begins to boil add garlic, boil 2 minutes, and remove from heat.
When zucchinis are cooked remove plant and pour Laban Mutboukh over them and leave over medium heat for 10 minutes to boil gently. Cook uncovered until sauce is thick.
Crush the dried mint to a coarse powder and sprinkle on top. Cover pan and leave off the heat for 10 minutes before serving.
Laban Mutboukh (cooked yogurt)
2 cups yogurt
1 egg white
2 tsp cornstarch
1 tsp salt
Place yogurt in a heavy-based pan.
Beat egg white with a fork until frothy and blend into yogurt with the cornstarch and salt. Stir in the same direction until thoroughly combined.
Place pan over medium heat and stir constantly with a wooden spoon. Heat until it begins to boil, stirring continuously in the same direction.
Lower heat and leave to simmer gently, uncovered, for 3-5 mintues until thick. Use as required in recipes.
"The Lebanese version would, of course imclude cinnamon. "
Did you mean to say "Morracan" rather than "Lebanese." My Lebanese recipes do not contain cinnamon.
Here's one version:
Kousa Mihshi Bi Laban
2 lbs evenly sized zucchini
Cold salted water
Meat Stuffing
1 medium onion, finely chopped
1 tbls clarified butter or cooking oil
1 tbls pine nuts (optional)
8 oz ground lamb or beef
1/4 cup short grain rice
1 tbls chopped parsleyh
1/2 tsp ground allspice
Salt
Black pepper
To finish:
1 1/4 cups cold water
A quantity of Laban Mutboukh (cooked yogurt)
2 clove garlic, crushed
1 tsp dried mint.
Wash the zukes well and cut off stem end. Using an apple correr, hollow out zucchinik, leaving rounded end intact. Try not to puncture sin. Soak in salt water for 10 minutes, then drain.
Gently fry onion in clarified butter or oil until transparent. Add min nutes to pan after ten minutes and cook with onions another five minutes or so, stirring occasionally.
Add pan contents to ground mneat along with the rice, parsley, spiece, about a teaspoon of salt and a good grinding of pepper, and 1/4 cup water. Combine ingredients thoroughly.
Fill zaucchini with stuffing. Do not worry about the rice expanding, because the meat shrinks, so you don't have to allow room for expansion.
Arrange zucchini in layers in a heavey-based pan, sprinkling layers lightly with salt. Add water. Invert a plate on top of the zucchini and ring to a slow simmer. Cover and simmer gently for 1 hour or until tender.
Meanwhile, prepare the Laban Mutcoukh. When it begins to boil add garlic, boil 2 minutes, and remove from heat.
When zucchinis are cooked remove plant and pour Laban Mutboukh over them and leave over medium heat for 10 minutes to boil gently. Cook uncovered until sauce is thick.
Crush the dried mint to a coarse powder and sprinkle on top. Cover pan and leave off the heat for 10 minutes before serving.
Laban Mutboukh (cooked yogurt)
2 cups yogurt
1 egg white
2 tsp cornstarch
1 tsp salt
Place yogurt in a heavy-based pan.
Beat egg white with a fork until frothy and blend into yogurt with the cornstarch and salt. Stir in the same direction until thoroughly combined.
Place pan over medium heat and stir constantly with a wooden spoon. Heat until it begins to boil, stirring continuously in the same direction.
Lower heat and leave to simmer gently, uncovered, for 3-5 mintues until thick. Use as required in recipes.
Zucchini Crisp
6 medium zucchini
1 teaspoon salt
1 tablespoon vinegar
2 tablespoon butter melted
2 tablespoon flour
1/4 teaspoon paprika
1/2 teaspoon dill
1 cup cream
Slice zucchini as for shoestring potatoes.
Sprinkle with salt and add vinegar. Let set for 15 minutes.
Pour off liquid. Cook squash in butter stirring often for about 10 minutes.
Add flour and stir until smooth.
Add paprika, dill and cream.
Stir constantly until liquid is smooth and seasonings are well blended.
6 servings
6 medium zucchini
1 teaspoon salt
1 tablespoon vinegar
2 tablespoon butter melted
2 tablespoon flour
1/4 teaspoon paprika
1/2 teaspoon dill
1 cup cream
Slice zucchini as for shoestring potatoes.
Sprinkle with salt and add vinegar. Let set for 15 minutes.
Pour off liquid. Cook squash in butter stirring often for about 10 minutes.
Add flour and stir until smooth.
Add paprika, dill and cream.
Stir constantly until liquid is smooth and seasonings are well blended.
6 servings
Beer Battered Zucchini Chips:
wrote:
Mix together the 1 cup of flour, paprika, garlic salt, and pepper. Whisk in the beer a little at a time until the mixture has the consistency of pancake batter. Drink the remaining beer.
Lay out the 1/2 cup of flour on a separate dish.
Slice the zucchini thin, about 1/4 inch per slice. Dredge the chips in the flour and then add to the batter.
Working in batches, add them to the deep fryer and cook for about 4 minutes, turning half way through. They should be a dark golden brown when finished. They should be crispy when bitten into.
Culled from a recipe on my site:
Jeffs Recipes ยป Beer Battered Zucchini Chips
wrote:- 1 cup all purpose white flour.
- 1/2 cup all purpose white flour.
- 1/4 cup smoked paprika, regular will work too.
- 1/8 cup garlic salt. (or 1/16 garlic powder and 1/16 kosher salt).
- 2 tablespoons of black pepper.
- Vegetable oil for frying.
- Up to 1 can (12 oz) of beer.
- Zucchini.
Mix together the 1 cup of flour, paprika, garlic salt, and pepper. Whisk in the beer a little at a time until the mixture has the consistency of pancake batter. Drink the remaining beer.
Lay out the 1/2 cup of flour on a separate dish.
Slice the zucchini thin, about 1/4 inch per slice. Dredge the chips in the flour and then add to the batter.
Working in batches, add them to the deep fryer and cook for about 4 minutes, turning half way through. They should be a dark golden brown when finished. They should be crispy when bitten into.
Jeffs Recipes ยป Beer Battered Zucchini Chips