Name: Kosa (Stuffed Zucchini with Spiced Meat and Rice)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2-4 servings
Cuisine: Middle Eastern
Ingredients: Whole Chicken Without Skin; Mix Ground Meat (beef or lamb); Zucchini Corer-Big; Rice Basmati Sedi Hesham 900Gr; Tomato Paste Sedi Hesham 1300Gr; Olive Oil Sedi Hesham 2000ml; Seven Spices / mixed spices IKLEEL ALGABAL 200Gr; Black Pepper Abido 50Gr; Salt; Garlic Powder Abido 50Gr; Lemon Seasoning AL GOTA 500ml; White Vinegar Chtoura Garden 1000 ml; Fresh Mint dried Abido 500Gr; Pine nuts (from Mixed Kernles + coated Peanuts Castania 450Gr)

المقادير

Whole Chicken Without Skin

€7.00 Available

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Mix Ground Meat (beef or lamb)

€12.00 Available

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Zucchini Corer-Big

€2.49 Available

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Rice Basmati Sedi Hesham 900Gr

€3.99 Available

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Tomato Paste Sedi Hesham 1300Gr

€6.49 Available

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Olive Oil Sedi Hesham 2000ml

€36.99 Available

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Seven Spices / mixed spices IKLEEL ALGABAL 200Gr

€6.99 Available

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Black Pepper Abido 50Gr

€1.99 Available

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Salt

€0.29 Available

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Garlic Powder Abido 50Gr

€1.89 Available

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Lemon Seasoning AL GOTA 500ml

€1.70 Available

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White Vinegar Chtoura Garden 1000 ml

€1.99 Available

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Fresh Mint dried Abido 500Gr

€8.99 Available

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Pine nuts (from Mixed Kernles + coated Peanuts Castania 450Gr)

€13.99 Available

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طريقة التحضير

Prepare the chicken broth: Place the Whole Chicken Without Skin in a large pot, cover with water, and simmer for 1 hour until cooked. Remove chicken, shred the meat, and reserve the broth.

Prepare the zucchini: Use the Zucchini Corer-Big to hollow out the zucchinis, creating a cavity for stuffing. Be careful not to pierce the ends.

Make the stuffing: In a bowl, combine the Mix Ground Meat, 1 cup of rinsed Rice Basmati, 1 tbsp Seven Spices, 1 tsp Black Pepper, 1 tsp Garlic Powder, and salt to taste. Mix well.

Stuff the zucchini: Gently fill each hollowed zucchini with the meat and rice mixture, packing it firmly but not too tightly to allow rice expansion.

Cook the stuffed zucchini: In a large pot, heat 3 tbsp Olive Oil. Arrange the stuffed zucchini in the pot. Add 2 tbsp Tomato Paste diluted in 4 cups of the reserved chicken broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes until zucchini is tender and rice is cooked.

Prepare the sauce: In a separate pan, heat 2 tbsp Olive Oil, sauté 2 tbsp Tomato Paste, add 1 cup chicken broth, 2 tbsp Lemon Seasoning, 1 tbsp White Vinegar, and simmer for 10 minutes.

Serve: Place the stuffed zucchini on a serving platter, pour the sauce over, garnish with shredded chicken, toasted pine nuts, and sprinkle with dried mint. Serve hot.