{"id":13157,"date":"2025-04-10T22:35:21","date_gmt":"2025-04-10T22:35:21","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=13157"},"modified":"2025-09-19T20:41:44","modified_gmt":"2025-09-19T20:41:44","slug":"koussa-ablama-meat-stuffed-zucchini-in-tomato-sauce","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/koussa-ablama-meat-stuffed-zucchini-in-tomato-sauce\/","title":{"rendered":"Koussa Ablama \/ Meat Stuffed Zucchini in Tomato Sauce"},"content":{"rendered":"

A few days ago my son Ali called me and said that he was raving about Kousa ablama, and asked me to write a detailed post so he can make it; a culinary dish that has been passed down from one generation to the next. While Kousa mahshi<\/strong><\/a> may be the centerpiece holiday dish for many, others may have preference for koussa ablama. Yes, in Lebanon and the Middle East when it comes to the world of stuffed food, the limit does not exist. Kousa ablama is a simple, Lebanese way to make a main course of zucchini. Serve it with rice and vermicelli<\/a><\/strong> or plain rice. Keep this recipe on hand so you can make this comfort-meat stuffed zucchini anytime, I think it\u2019s a dish that everybody loves.<\/p>\n

\"ab30\"<\/p>\n

Simmering the minced meat stuffed zucchini in tomatoes and serving it with rice on the side is a guranteed way to a soul warming comfort dish.<\/p>\n

You hollow out the insides of the zucchini with a special tool called in the Middle East mankara, leaving the zucchini otherwise intact, and fill them with cooked ground lamb or beef and spices (no rice involved in the filling) before frying and simmering them in a tomato sauce.<\/p>\n

\"ab12\"<\/p>\n

The steady differences between kousa mahshi<\/strong><\/a> and kousa ablama are:<\/h1>\n