Friday, 19 August 2011

From Egypt’s Cookbook: Zucchini Stew (Kousa) with Ground Beef

Zucchini, locally called “Kousa”, is commonly found in many Egyptian dishes. This is my favorite Kousa dish, a Zucchini Stew with ground beef. Kousa bil lahma el Mafrouma.

This recipe is very easy to make in big batches, and freezes very well. The added dried chickpeas give it more texture and nuttiness. Make this alongside some rice and you have a complete meal!


- 1 can of chopped tomatoes (or about ½ kilo fresh tomatoes pureed)
- 1 clove garlic minced
- 2 Tbsp tomato paste (optional)
-  1 small onion sliced
- ½ kg Ground beef
- 1 ½ kg zucchini, cut into circles
- 200 gm dried split chickpeas, soaked for 30 mins approx
- 1 large carrot diced
- Salt and black pepper


- Brown the meat in a tablespoon of oil
- Add in the garlic, onion, pepper and salt, mix with the meat and cook until fragrant
- Add in the crushed tomatoes, then add the vegetables (zucchini, carrots and chickpeas).
- Pour about 2 cups of water and the tomato paste (optional) and allow to cook on med/high heat for 45 mins.


Are you a Zucchini lover? Or do you avoid it like the plague? 


  1. I have been away for a while. I've been remodeling my kitchen and eating out a lot. I'm sick of that. I will be trying this recipe. I didn't like zucchini as a kid but now that I'm older I love it!:) I like the changes to the site. Very nice. Very classy kitchen like.

  2. Elijah welcome back! Hope the kitchen is going well. Zucchini is just amazing, and so versatile. I have more zucchini recipes in store :)

  3. Write more, thats all I have to say. Literally, it seems as though you relied on the video to make your point. You definitely know what youre talking about, why waste your intelligence on just posting videos to your weblog when you could be giving us something enlightening to read

    Regards: Eve Hunt

  4. I’m all about 30 minute meals. I don’t have time for complicated in my life! Who does.
    Joseph Donahue

  5. I make something very similar and freeze it. The trick is to reheat it in the oven and not the microwave (which makes it weird and soggy).
    Kelly Hubbard