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Recipe for :

Koussa Mihshi - Stuffed Courgettes

Lebanese cuisineThis recipe has been reproduced with the kind permission of Samara Cuisine.

Based in Ham, South West London Samara Cuisine not only caters for all kinds of occasions, such as dinner parties, birthday parties, weddings, hen nights, Christmas parties, office parties, corporate functions and conferences but also teaches hands on cookery classes in Lebanese cuisine.

The classes are held in our Mediterranean garden, and in Winter the classes take place in our dining room over looking the Mediterranean garden, in front of a cosy fire.

Each class features three different Lebanese recipes, tips on how to preserve food, best places to shop, how to choose the ingredients, costs and the amount you need to prepare for different occasions. You can also join us, a day before on a shopping trip to the local market or the Arabic shops to introduce you to many new ingredients, and how to use them.

Each cooking session accommodates four people. Everyone prepares and helps to put together the meal and at the end of each session we all sit down with a bottle of Lebanese wine to sample the food.

All participants will take home a plate of Lebanese Baklava, a bag of Lebanese bread, all the recipes they tried and general cooking tips.

Samara Cuisine Samara Cuisine

. . . like to know more about how to book a cooking class then visit


20 Small Lebanese courgettes

For stuffing:
3/4 Cup of rice
1 Small tomato or
2 tbsp sun dried tomato paste
500g Lamb minced meat
1 very small onion
1 tbsp vegetable oil
1 tsp pepper
1 tsp cinnamon
1 tsp salt

For the sauce:
3 Large tomatoes
5 cloves of garlic
1 tsp of dry mint
1 Lemon
2 tsp salt
1 tsp cinnamon
1 tsp pepper
2 tbsp sun dried tomato paste
5 Cups water


  • Wash the courgettes and empty the inside using a peeler or a mankara, making sure you don't prick the flesh.
  • Dice the onion and tomato, and put in a large bowl, add the meat, oil and the spices.
  • Wash the rice and add to the mixture and mix well.
  • Stuff all the courgettes with the meat mixture, making sure you only fill them 3/4 full.
  • Line them facing up in a large cooking pan, add the water, cover and boil for 10 minutes.
  • Remove from the hob and throw half the water away, return to hob and cover.
  • Meanwhile, wash the tomatoes, juice them in a blender, add to the pan with the crushed garlic, and sun dried tomato paste, boil for another 10 minutes making sure you reduce temperature after the first few minutes.
  • Then add the lemon juice, mint, salt and pepper. Keep on low temperature for another 5 minutes.
  • Serve hot.

Samara Cuisine