Mfaraket Koussa with Spiced Lamb and Yogurt Sauce

Ingredients

• 4 medium zucchini 4 medium zucchini
• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• For the yogurt sauce: For the yogurt sauce:
• 1 cup (240g) Greek yogurt 1 cup (240g) Greek yogurt
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• Juice of 1 lemon Juice of 1 lemon
• Fresh mint leaves, chopped Fresh mint leaves, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 28g (Saturated Fat: 11g)
• Carbohydrates: 12g (Sugar: 7g)
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife.
3. 3.
   In a large skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon.
5. 5.
   Stir in the ground cinnamon, allspice, nutmeg, salt, and pepper. Cook for another 2 minutes to allow the spices to release their flavors.
6. 6.
   In a separate bowl, mix the crushed tomatoes, tomato paste, and chicken or vegetable broth.
7. 7.
   Spread a thin layer of the tomato mixture on the bottom of a baking dish.
8. 8.
   Take a slice of zucchini and place a spoonful of the lamb mixture at one end. Roll the zucchini tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining zucchini slices and lamb mixture.
9. 9.
   Pour the remaining tomato mixture over the zucchini rolls in the baking dish.
10. 10.
    Cover the dish with foil and bake in the preheated oven for 30 minutes.
11. 11.
    Meanwhile, prepare the yogurt sauce by combining Greek yogurt, minced garlic, lemon juice, chopped mint leaves, and salt in a bowl. Mix well and refrigerate until ready to serve.
12. 12.
    Remove the foil from the baking dish and bake for an additional 10 minutes, or until the zucchini is tender and the sauce has thickened.
13. 13.
    Serve the Mfaraket Koussa hot, drizzled with the creamy yogurt sauce.

Treat your ingredients with care...

• Zucchini — Make sure to slice the zucchini into thin strips to ensure they cook evenly and become tender.
• Ground lamb — Use lean ground lamb for a healthier option, or a mix of lamb and beef for added flavor.
• Greek yogurt — Opt for full-fat Greek yogurt for a creamier and richer yogurt sauce.

Tips & Tricks

• If you prefer a spicier dish, add a pinch of cayenne pepper to the lamb mixture.
• Serve the Mfaraket Koussa with warm pita bread or Lebanese rice for a complete meal.
• You can prepare the zucchini rolls in advance and refrigerate them until ready to bake.
• For a vegetarian version, substitute the ground lamb with cooked lentils or chickpeas.
• Garnish the dish with fresh parsley or mint leaves for an extra burst of freshness.

Serving advice

Serve the Mfaraket Koussa hot, with a generous drizzle of the creamy yogurt sauce. Garnish with chopped fresh mint leaves for a pop of color and freshness.

Presentation advice

Arrange the zucchini rolls on a platter, with the vibrant red tomato sauce peeking through. Place a dollop of the yogurt sauce on top of each roll and sprinkle with chopped mint leaves for an elegant touch.