Kosa Mohshi (Stuffed Zucchini) with Veal and Rice

Ingrediënten

Whole Lamb Lag (for broth)

Makhzn MnBaladna €23.00 Available

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Veal Belly Meat (for stuffing)

Makhzn MnBaladna €12.00 Available

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Indian Golden Basmati Rice - Sidi Hisham

Al Baraka Store €12.89 Available

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Vegetable Ghee Aseel 500ML

Makhzn MnBaladna €4.89 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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Seasoning mix with vegetables Vegeta 1000Gr

Makhzn MnBaladna €8.99 Available

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Green Thyme / Mahouj Alosrah 400Gr

Makhzn MnBaladna €2.99 Available

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Red Thyme with Pomegranate Molasses IKLEEL ALGABAL 400Gr

Makhzn MnBaladna €3.69 Available

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Citric Acid Abido 500Gr

Makhzn MnBaladna €7.99 Available

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Cooked chickpeas Chtoura Garden 850Gr

Makhzn MnBaladna €2.69 Available

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Cremiges Labneh Kolios 500gr

Al Baraka Store €7.00 Available

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Dried Mallow Leaves Abido 200Gr

Makhzn MnBaladna €3.69 Available

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Mixed Pickles Al Ahlam 700/500Gr (for serving)

Makhzn MnBaladna €2.29 Available

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Bereidingswijze

Prepare the broth: In a large pot, place the Whole Lamb Lag and cover with water. Bring to a boil, then reduce heat and simmer for 2 hours to create a rich broth. Strain and reserve the broth, discarding the bones.

Prepare the zucchini: If fresh zucchini is not listed, we assume 'Kosa' refers to the vegetable itself (common in Middle Eastern recipes). Since not on list, we proceed with the stuffing and cooking method. Alternatively, use the dried mallow leaves as a vegetarian wrapping if zucchini unavailable, but traditional kosa mohshi uses hollowed zucchini.

Make the stuffing: Finely chop the Veal Belly Meat. In a pan, heat 2 tbsp Vegetable Ghee and 2 tbsp Olive Oil. Add chopped garlic and sauté until fragrant. Add the chopped veal and cook until browned.

Add 1 cup of Indian Golden Basmati Rice (uncooked) to the meat. Season with 1 tsp each of ground white pepper, ground black pepper, cumin powder, paprika, nutmeg, and 2 tbsp of Seasoning mix with vegetables (Vegeta). Stir well.

Add 1/2 cup of the reserved lamb broth to the rice and meat mixture. Stir in 2 tbsp each of chopped Green Thyme and Red Thyme with Pomegranate Molasses. Cook for 5 minutes until slightly absorbed. Remove from heat and let cool.

Stuff the zucchini: Hollow out small zucchini (if available) and fill with the rice and meat mixture, leaving room for expansion. If using dried mallow leaves, rehydrate in warm water, then wrap portions of the stuffing like rolls.

Cook the stuffed zucchini: In a large pot, arrange the stuffed zucchini or mallow rolls. Add the cooked chickpeas and remaining lamb broth to cover halfway. Add 1 tbsp citric acid for tanginess. Cover and simmer for 45-60 minutes until rice is cooked and zucchini is tender.

Prepare the sauce: In a bowl, mix the Cremiges Labneh with a bit of broth to create a creamy sauce. Serve the stuffed zucchini hot, garnished with labneh sauce and accompanied by mixed pickles on the side.