This recipe is a wonderful one pot meal that will make excellent use of all the remaining zucchini squash from the summer. This traditional dish is a staple in the Syrian kitchen that is adored for its simplicity and versatility. While ‘koosa’ means zucchini squash, ‘mfarakeh’ is part of a family of recipes made of ground beef, onion, and a given vegetable. See our recipe for a trick on how to make a perfectly crisp zucchini that will never get soggy.
Cook Time: 30 minutes
Inactive Time: 2 hours
5 medium-sized Mexican zucchini or summer squash
1 large onion, diced
3 tablespoons peanut oil
1/2 pound lean ground beef
Salt, pepper, and seven spice mix
Plain yogurt, for serving
1. Cut zucchini or squash into small, 1/2 inch cubes. Lay on baking sheet and allow to dry out in sun for approximately two hours (this is a trick to keep squash nice & crisp and prevent sogginess).
2. Heat two tablespoons oil in a large pan over medium-high heat. Cook squash for approximately 3 minutes, taking care not to overcook. You want the squash to remain crisp. Remove squash from pan and set aside.
3. Heat one tablespoon oil to pan. Add diced onion over medium heat and cook for 15-20 minutes, allowing the onion to nearly caramelize while taking care not to burn. Season onion with salt, pepper, and seven spice mix.
4. Add ground beef to onion mixture and continue to cook on medium heat until cooked through, about 3 minutes. Season with salt, pepper, and 7 spice mix.
5. Add squash to ground beef mixture and cook for a final 5 minutes or until squash is fork-tender, taking care not to overcook the squash.
Serve piping hot with yogurt on the side.
And sahtein—or deux healths!