Levantine cuisine · Soups & Stews

Yakhnet Kousa

Zucchini stew with ground meat, tomatoes and dried mint, quick and made for everyday dinner.

Ingredients · for 4 servings

• 500 g ground lamb
• 800 g zucchini
• 2 onions
• 3 cloves garlic
• 2 tbsp tomato paste
• 1 can chopped tomatoes (400 g)
• 1 tbsp dried mint
• 1 tsp baharat
• 400 ml beef stock
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the zucchini and cut into 2 cm thick half-moons, finely dice the onions and finely chop the garlic.
2. Heat the olive oil in a wide pot and fry the ground meat over high heat for 6–7 min. until crumbly, until the liquid has evaporated and it has taken on color.
3. Add the onions and garlic, cook for 5 min., then stir in the tomato paste and baharat and roast for 1–2 min. until the mixture turns dark and glossy.
4. Add the canned tomatoes and hot stock, season with salt and pepper, and simmer gently, covered, for 15 min.
5. Stir in the zucchini and cook uncovered for another 15–18 min. until tender but still holding their shape and the sauce has thickened.
6. Crumble the dried mint between your fingers, stir it in, let it steep for 2 min. and serve with rice or flatbread.