Koos Recipes

KOOSé

Steps:

• Soak beans for 24 hours in cold water.
• Rinse the beans or skin them by rubbing between your hands while rinsing under running water.
• Blend all ingredients in a food processor.
• Pour mixture into a bowl and hand whisk for 2-3 minutes to aerate.
• Heat oil in a pan and carefully drop small balls of the mixture into the oil from a spoon.
• Fry until golden brown.
• Drain on paper towel.
• Serve hot or cold with chili sauce.

COUSCOUS TACOS

Steps:

• In a medium saucepan combine undrained stewed tomatoes, water, onion, and taco seasoning mix.
• Bring to a boil.
• Stir in couscous and tofu.
• Cover; remove from heat- Let stand for 5 minutes.
• Spoon couscous mixture into taco shells.
• Top with lettuce and cheese- Serve with salsa.

LEBANESE KOOSA (STUFFED YELLOW SQUASH)

Steps:

• Cut stems from squash and scoop out seeds. Because of the small size of the squash, you may twirl a knife in the flesh to scrape the seeds. The most effective method is to take a flat handle silver spoon and use the handle end to scrape out the seeds. You may rinse out the inside with water.
• Heat olive oil in pan over medium heat.
• Slice onion and add to hot olive oil.
• Let fry for about 3-5 minutes while you make the stuffing.
• In a large bowl, combine lamb, rice, and spices. The best method is to get in it with your hands and just smoosh and mix without any sort of utensils.
• Add cans of tomato sauce and diced tomato to the onions.
• Stuff squash with mixture. Leave about a half inch to a quarter inch of room at the end as the rice will expand. Also, do not pack too tightly as the expanding rice will break the squash.
• Add the stuffed squashes to the pan.
• Chop the garlic cloves into fine pieces and sprinkle between the squash in the pan.
• Add water to just cover the squash and let simmer over medium heat for 40 minutes.
• Squeeze a few drops fresh lemon juice over squash and sprinkle a pinch of mint.
• Allow to cook another 10 minutes or so.
• **Note** I have made this several more times and revised only the cooking time slightly. I found it somewhat easier to cut the squashes in half from the start. Additionally, I always test the filling to make sure the rice is fully cooked.