Koussitto Recipe

Posted on
Photo: Koussitto Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Koussitto  Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Koussitto.

Preparation time :     20 minutes
Cooking time :     1 hour, 50 minutes

Serves: 5 persons
Difficulty: Medium
Cost: Cheap


2 tablespoons vegetable oil
1 medium onion or 125 g, finely chopped
2 cloves garlic, crushed
400 g lean lamb, cut into cubes
5½ cups water or 1375 ml
2 cubes MAGGI® Chicken Less Salt Bouillon
2 medium tomatoes or 300 g, peeled and cut into cubes
2 tablespoons tomato paste
5 medium zucchini or 500 g, cut into big cubes
1 carrot or 150 g, cut into big cubes
1 tin canned chickpeas or 400 g, drained
½ teaspoon ground cinnamon


Heat oil in a large saucepan, cook garlic and chopped onions for 3-4 minutes or until they become tender. Add lamb cubes and fry for 6-8 minutes or until meat becomes brown in color.

Add water and MAGGI® Chicken Less Salt Bouillon cubes then bring to boil and simmer for 1 hour 15 minutes or until lamb becomes tender.

Add the tomato cubes, tomato paste, zucchinis, carrot and chickpeas. Simmer for 20-25 minutes or until zucchinis become tender. Season with cinnamon powder and serve.

Serve with steamed rice.

Cooking tips : Add more water to the stew if it needs. 

Nutritional Information

Fats :     11.00 g
Protein :     23.00 g
Carbohydrate :     32.00 g
Energy :     308.00 Kcal 

Save and share Koussitto Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Source Recipe: https://homemade-recipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *