Stuffed zucchini (kousa mahshi) - Lebanese Cuisine

Love these!

Oooo nice

So, the meat is not cooked before... is the rice also not boiled before?

Lady in red has that wrist twist down... Many lads in highschool can confirm that.

what she put after Tomato at 0:59 (white color) is it onion ? any one plzzz

yamm

Looks fantastic! Big like and sub!

this is Turkish food in origin not Lebanese

When I travel to Lebanon, I'm gonna introduce the country to chopsticks.

It does not matter where it came from. It matters if its good. and it looks really good. got to try this way. I do mine alittle different.

it is dolmaaa!!

I think it's not that delicious😁😁...but its nice

I prefer the Egyptian mahshi, so yummie!

This recipe is not right I'm lebanease

Authentic and helpful up to a point---but since those kousa are floating around in far too much liquid, the stuffing will surely fall out before they've finished cooking! The best approach is to layer the stuffed squash carefully in a broad pan, cover them to 2/3 full with the liquid, place a plate inside the vessel to stabilise the vegetables, and then cover the pan, simmering at moderate heat. The same principle applies to stuffed and rolled vine leaves; in fact, to all Lebanese stuffed vegetables.

This reminds me of my visit to Lebanon. What a country and what a gastronomy !

Can someone tell me what can of vegetables is that?? I'm talking about the green veg, were u put all the ingredients inside. I'm sure that's not an eggplant

Thanks for the tip! T's-531

Doesn't matter from where as long as it's good food. Stop fighting. lol

this is syrian not lebanese