Lebanese Squash
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
6 people
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Calories
182 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Lebanese Squash
Description
This recipe begins by sautéeing diced onions and garlic in olive oil, then browning ground beef thoroughly before seasoning with seven-spice blend, cinnamon, salt, and pepper. The mix is combined with diced summer squash, water, and tomato paste, then simmered under cover to meld flavors and cook the squash until very tender.
The resulting dish has a rich, slightly spiced tomato flavor with tender meat and squash. It can be enjoyed on its own or served over vermicelli rice for a complete meal. The citrus-like warmth of seven spices and gentle cinnamon emphasize a Middle Eastern profile.
Leftovers keep well refrigerated, and substituting minced lamb is suggested for variation. The recipe also references making your own seven-spices and preparing vermicelli rice.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 garlic cloves, minced
- 1 lb ground beef 0.5 kg
- 1 heaped seven spices or all spice or mixed spice, tsp
- 1/2 teaspoon cinnamon powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lbs summer squash 1 kg, koosa or baby marrow, or zucchini; diced into 1/2 inch pieces, half circles or 1/4 circles
- 2-2.5 cups water
- 5 oz tomato paste 135 g
Instructions
- In a large skillet over medium high heat, add the olive oil. Once hot, add the diced onions and cook for 3-4 minutes until softened, stirring continuously.
- Add the crushed garlic, and cook for a further minute or so, then add the ground beef.
- Cook for a minute, breaking apart any clumps of meat with a wooden spoon, stirring a good 6-8 minutes until meat is all cooked through and brown with no pink bits remaining.
- If desired, drain any extra fat. Add all the spices (seven spice or all spice, cinnamon, salt and black pepper) and stir to combine. Taste the mince and adjust for seasoning.
- Add all the summer squash and stir to combine. Add enough water to cover the mixture, then the tomato paste. Stir.
- Bring to a boil, then reduce heat to a simmer, cover and cook for 25-30 minutes until the squash is completely cooked through. Taste for seasoning, and adjust accordingly.
- Enjoy plain or served over vermicelli rice (recipe for rice linked in notes)
Notes
- Minced lamb can be used instead of beef for variation in flavor and texture.
- Seven spices may be prepared from scratch using a referenced blend for authentic seasoning.
- Vermicelli rice pairs well with this dish as a base to serve it over.
- Store leftover Lebanese squash covered in the refrigerator for 3 to 4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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