Middle Eastern Meals: Kousa Mihshi, Kibbeh, Capers | Full Episode | America's Test Kitchen (S24 E22)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat while maintaining flavor.

zucchini

🥗Healthier: yellow squash

💰Cheaper: eggplant

Yellow squash has a similar texture and flavor.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped almonds

Sunflower seeds provide a nutty flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a similar cooking profile.

Cut the ends off the zucchini and hollow them out using a corer or spoon.

Mix ground lamb, rice, and spices in a bowl.

Stuff the hollowed zucchini with the meat and rice mixture, leaving space at the top for expansion.

In a large pot, heat olive oil over medium heat and sauté remaining onions until translucent.

Add tomato sauce and water to the pot, bringing to a simmer.

Gently place the stuffed zucchini in the pot, ensuring they are submerged in the sauce.

Cover and cook on low heat for about 30-40 minutes until the zucchini are tender and the rice is cooked.

Drizzle with lemon juice before serving and garnish with toasted pine nuts and mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary