International Kosa (Stuffed Zucchini) with Lamb and Bulgur

Zutaten

Whole Lamb Lag (for broth)

Makhzn MnBaladna €23.00 Available

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Veal fillet (finely minced for stuffing)

Makhzn MnBaladna €25.00 Available

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Bulgur Brown Fine KAVAK 1000Gr

Makhzn MnBaladna €2.49 Available

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Olive oil - Sidi Hisham

Al Baraka Store €2.82 Available

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Garlic Abido 50Gr

Makhzn MnBaladna €1.99 Available

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Ground white pepper - Sidi Hisham

Al Baraka Store €4.58 Available

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Ground black pepper - Sidi Hisham

Al Baraka Store €4.82 Available

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Cumin powder Abido 50Gr

Available

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Paprika Fine Abido 50Gr

Makhzn MnBaladna €1.69 Available

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Nutmeg Abido 50Gr

Makhzn MnBaladna €3.49 Available

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Thyme ABIDO 500Gr

Makhzn MnBaladna €3.49 Available

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Seasoning mix with vegetables Vegeta 1000Gr

Makhzn MnBaladna €8.99 Available

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Citric acid can - Sidi Hisham

Al Baraka Store €15.78 Available

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Tomato paste (implied from 'kosa' recipe, using available spices for flavor)

Available

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Dried Mallow Leaves Abido 200Gr (for broth)

Makhzn MnBaladna €3.69 Available

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Copper garlic pestle (tool)

Makhzn MnBaladna €149.99 Available

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Zubereitungsmethode

Prepare the lamb broth: In a large pot, place the Whole Lamb Lag with 3 liters of water, a handful of Dried Mallow Leaves, 1 tbsp Seasoning mix with vegetables Vegeta, and 1 tsp citric acid. Simmer for 2 hours until rich broth forms. Strain and reserve broth.

Make the stuffing: Finely mince the veal fillet. In a bowl, combine minced veal, 2 cups soaked Bulgur Brown Fine, 1 finely grated garlic clove, 1 tsp each of ground white pepper, ground black pepper, cumin powder, paprika fine, nutmeg, and thyme. Mix thoroughly with 2 tbsp olive oil until cohesive.

Prepare the zucchini: If fresh zucchini were available, they would be cored and stuffed. Since not on list, shape the stuffing mixture into oval kofta-like shapes to represent 'kosa'.

Cook the kosa: In a deep pan, heat 3 tbsp olive oil. Brown the stuffed shapes on all sides. Add 4 cups of the reserved lamb broth, cover, and simmer on low heat for 45 minutes.

Prepare the sauce: In a separate pan, sauté 3 crushed garlic cloves in olive oil until fragrant. Add 1 tbsp paprika fine, 1 tsp citric acid, and 2 cups of the cooking broth from the kosa. Simmer for 10 minutes.

Finish the dish: Pour the garlic-paprika sauce over the cooked kosa. Simmer together for another 10 minutes. Adjust seasoning with salt (from Vegeta mix) and pepper.

Serve hot, garnished with additional thyme if desired.