Name: Kosa Mohchi (Stuffed Zucchini in Labneh Sauce)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2-4 servings
Cuisine: Middle Eastern
Ingredients: Zucchini (Kousa); Veal Belly Meat; Short-grain White Rice; Kebbeh Spice Mix; Garlic Powder; Seasoning Mix (Vegeta); Labneh (strained yogurt); Olive Oil; Citric Acid (to substitute lemon); Water

المقادير

Zucchini (Kousa)

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Veal Belly Meat

Makhzn MnBaladna €12.00 Available

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Short-grain White Rice

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Kebbeh Spice Mix

Makhzn MnBaladna €1.89 Available

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Garlic Powder

Makhzn MnBaladna €1.99 Available

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Seasoning Mix (Vegeta)

Makhzn MnBaladna €8.99 Available

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Labneh (strained yogurt)

Al Baraka Store €7.00 Available

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Olive Oil

Al Baraka Store €2.82 Available

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Citric Acid (to substitute lemon)

Makhzn MnBaladna €7.99 Available

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Water

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طريقة التحضير

Prepare the Zucchini: Wash the zucchini thoroughly. Using a corer (manakra), hollow out the inside of each zucchini, leaving the bottom end closed to hold the stuffing. Be careful not to pierce the skin. Set the hollowed zucchini aside.

Prepare the Stuffing: Finely mince the Veal Belly Meat (if not already minced). Rinse the short-grain rice and drain well.

Mix the Filling: In a large bowl, combine the minced veal, drained rice, 1 teaspoon of Garlic Powder, Kebby Kruiden spices, and half of the Seasoning mix (Vegeta). Mix by hand until well combined.

Stuff the Zucchini: Gently stuff the zucchini with the meat and rice mixture. Do not pack them too tightly, as the rice will expand while cooking. Leave about 1 cm of space at the top.

Prepare the Sauce: In a large bowl, whisk the Cremiges Labneh Kolios with 4 cups of water until smooth and creamy. Add the Olive Oil, remaining Garlic Powder, remaining Seasoning mix, and Citric Acid (to add the necessary acidity usually provided by lemon). Stir well.

Cook the Dish: Arrange the stuffed zucchini in a large cooking pot, preferably standing them upright with the open end facing up. Pour the yogurt sauce over the zucchini. The liquid should cover the zucchini.

Simmer: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 45-60 minutes, or until the rice and meat inside are fully cooked and the zucchini is tender.

Serve: Carefully remove the cooked zucchini and place them on a serving platter. Ladle the hot labneh sauce over them. Serve hot.