Lebanese Squash

This is the easiest way to enjoy Lebanese squash with meat, no stuffing required. Saucy, simple and delicious this is one of our go to dinners.

Course Main Course

Cuisine Middle Eastern

Prep Time 10 minutes

Cook Time 30 minutes

Servings people

Calories 182kcal

1 tablespoon olive oil
1 onion, diced
3 garlic cloves, minced
1 lb ground beef 0.5 kg
1 heaped tsp seven spices, all spice, or mixed spice
1/2 teaspoon cinnamon powder
1 teaspoon salt
1/2 teaspoon black pepper
2 lbs summer squash (koosa or baby marrow), or zucchini, diced into 1/2 inch pieces. I like doing half circles or 1/4 circles 1 kg
2-2.5 cups water
5 oz tomato paste 135 g

In a large skillet over medium high heat, add the olive oil. Once hot, add the diced onions and cook for 3-4 minutes until softened, stirring continuously.
Add the crushed garlic, and cook for a further minute or so, then add the ground beef.
Cook for a minute, breaking apart any clumps of meat with a wooden spoon, stirring a good 6-8 minutes until meat is all cooked through and brown with no pink bits remaining.
If desired, drain any extra fat. Add all the spices (seven spice or all spice, cinnamon, salt and black pepper) and stir to combine. Taste the mince and adjust for seasoning.
Add all the summer squash and stir to combine. Add enough water to cover the mixture, then the tomato paste. Stir.
Bring to a boil, then reduce heat to a simmer, cover and cook for 25-30 minutes until the squash is completely cooked through. Taste for seasoning, and adjust accordingly.
Enjoy plain or served over vermicelli rice (recipe for rice linked in notes)

You can substitute minced lamb for minced beef if desired.

To make your own seven spices, follow this link.

For vermicelli rice, click here.

Storing leftovers:

Leftover Lebanese squash with beef will last 3-4 days tightly covered in the fridge.

Calories: 182kcal