Lebanese Food & Drink Ideas
Squash Stuffed with Rice and Meat
Stuffed vegetables are prepared all over Mediterranean with regional differences in spices and herbs. This recipe is a favorite in Lebanon.
For US to UK equivalents see this rough guide
- 2 medium sized summer squash
- 1/4 cup rice
- 1/2 lb diced lamb
- 11/2 tbsps salt
- 1/4 tbsp pepper
- 1/2 tbsp cinnamon
- 1/4 tbsp nutmeg
- 6 to 8 mint leaves, chopped
- 2 or 3 lamb bones
- 2 to 4 cups tomato juice
Wash and cut the squashes taking the pulp out and leave the shells.
In a bowl add the pulp, lamb, salt and pepper to taste, rice, cinnamon, mint leave and the nutmeg. Mix thoroughly and use this as stuffing.
Stuff the squash with the mixture in the bowl.
Arrange lamb chunks at the bottom of a pan. Place the stuffed squash on the lamb and pour the tomato sauce and the other sauces as desired.
Simmer at low heat till the squash is soft and cooks well. Cook for 1/2 hour and once done garnish with sliced onions and lemon wedges and serve hot.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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