Kusa Mihshi Stuffed Lebanese Squash Cucuzza Koosa Recipes

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KUSA MIHSHI - STUFFED LEBANESE SQUASH / CUCUZZA / KOOSA



Kusa Mihshi - Stuffed Lebanese Squash / Cucuzza / Koosa image

Kusa - AKA Lebanese Squash / Zucchini / Courgette, Cucuzza. This is a recipe for a quick & simple version of the traditional stuffed Kusa dish.

Provided by Um Safia

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 zucchini, ends trimmed (each approx. 6'' long, about 3 pounds)
12 ounces ground lamb
3/4 cup instant brown rice
1 3/4 teaspoons dried marjoram, divided
1 1/4 teaspoons ground cumin, divided
1 1/4 teaspoons dried mint, divided
1/4 teaspoon ground allspice, divided
1/4 teaspoon salt
1 pinch cayenne pepper
1 (28 ounce) can tomato sauce, preferably chunky

Steps:

  • Preheat oven to 350ºF.
  • Hollow out each zucchini using a zucchini / apple corer or small, flexible paring knife, leaving 1/8-inch-thick walls.
  • Combine lamb, rice, 1 1/4 teaspoons marjoram, 3/4 teaspoon cumin, 1/2 teaspoon mint, 1/8 teaspoon allspice, salt and cayenne in a medium bowl. Loosely stuff each zucchini with the lamb mixture. Place the stuffed zucchini in a 9-by-13-inch baking pan.
  • Combine tomato sauce with the remaining 1/2 teaspoon marjoram, 1/2 teaspoon cumin, 3/4 teaspoon mint and 1/8 teaspoon allspice in a medium saucepan. Bring to a boil then pour over the zucchini. Cover the pan with foil.
  • Bake, turning the zucchini halfway through cooking, until the zucchini and rice are tender and the filling reaches 165ºF on an instant-read thermometer, 40 to 50 minutes. Serve the zucchini with the sauce.

Nutrition Facts : Calories 426.6, Fat 21.9, SaturatedFat 9.1, Cholesterol 62.2, Sodium 1278.7, Carbohydrate 38.2, Fiber 7.5, Sugar 18.3, Protein 23.1

LEBANESE KOOSA (STUFFED YELLOW SQUASH)



Lebanese Koosa (Stuffed Yellow Squash) image

My great grandparents are from Lebanon and I am learning to make all of the wonderful recipes they have passed down through the family. As I learn, I will post and share here. The Stuffing for the squash can be used to stuff Bell Peppers, Tomato, or as the filling for cabbage or grape leaf rolls. My father lives rather close and so I use him as the taste tester. He commented that the Koosa was the most flavorful he's had in a while. Note: Unless you have about twice as many squash, or want to also stuff a bunch of green bell peppers, you may want to halve the stuffing recipe. I had a ton left over. You will need to be able to cover the squash with a bit of water in whatever pan you choose, so a deep frying pan or a shallow pot will work. Keep in mind that all the squash will need to be able to sit in the bottom of the pan, not on top of each other.

Provided by pewpew1982

Categories     White Rice

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

7 -8 yellow squash (Koosa)
1 cup rice (Basmati Preferred, White rice will work)
1 1/2 lbs ground lamb
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes
2 garlic cloves
1/2 onion (yellow is milder, white has more bite)
pepper
1/2 teaspoon allspice
lemon juice
1 pinch mint
1 teaspoon salt
3 tablespoons olive oil
water

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.

Nutrition Facts : Calories 856.5, Fat 51.8, SaturatedFat 19.2, Cholesterol 124.4, Sodium 1277.6, Carbohydrate 61.1, Fiber 7.3, Sugar 16.4, Protein 38.2

KOOSA MAHSHI (SYRIAN STUFFED SQUASH) RECIPE - (5/5)



Koosa Mahshi (Syrian Stuffed Squash) Recipe - (5/5) image

Provided by ltrodrigu

Number Of Ingredients 11

1 cup medium-grain rice
12 gray squash or small zucchini (about 7 pounds)
1/2 pound ground lamb
1/4 teaspoon allspice
Salt and freshly ground black pepper
2 lemons, cut into rounds
1 cup lemon juice
3 cloves garlic
3 teaspoons dried mint
1 cup yogurt
Fresh mint leaves, for garnish (optional)

Steps:

  • Soak rice in a bowl to extract some starch, at least 30 minutes, then rinse and drain until water runs clear of starch. Remove squash stems and discard. Use a corer to core inside of squash. Take care not to puncture sides or bottom. For a decorative touch, use a vegetable peeler to remove thin vertical stripes of skin. In a bowl, gently knead together drained rice, ground meat and allspice, plus generous amounts of salt and pepper. Gently fill each squash about three-quarters full with meat-rice mixture. Avoid compressing mixture too much, so rice has room to expand as it cooks. To cook, select a lidded deep pot in which squash will fit snugly, nestled in upright. Line bottom of pot with lemon slices. Arrange squash in pot, upright with opening on top. Add enough water to cover squash, a generous amount of salt and enough lemon juice so mix is distinctly sour as well as salty. If necessary, place a plate over squash to keep them submerged. Cover pot, bring to a boil over medium heat, then reduce heat to low and let simmer 30 minutes. Mash garlic to a paste with a pinch of salt. Add to pot along with dried mint. Simmer until rice is fully cooked and squash is tender, 30-45 minutes more. Carefully transfer squash to a serving platter, reserving ½ cup cooking liquid. To serve, stir a few tablespoons cooking liquid into yogurt to thin and warm it. Season with additional salt to taste. Serve yogurt sauce alongside squash. Garnish with mint leaves, if you like.

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Top Asked Questions

How to cook stuffed squash Kousa?
Transfer the stuffed squash to the deep pot and bring mixture to a boil, then simmer covered over low heat for 45 minutes, allowing the sauce to reduce and the rice to fully cook. Serve the stuffed squash warm with the sauce on top. Recipe: There are so many variations of this kousa recipe depending on the region adapted from.
What is a KUSA dish?
Kusa - AKA Lebanese Squash / Zucchini / Courgette, Cucuzza. This is a recipe for a quick & simple version of the traditional stuffed Kusa dish. Join the conversation! AMT.
What is Lebanese Kousa?
So this Lebanese Kousa recipe is essentially spiced ground beef with rice stuffed in the kousa and cooked in a garlicky tomato broth. Cut off the stalks of the squash, then slice off the dried tips at the opposite end. You want to be careful not to remove too much of the squash while doing this.
What is Lebanese stuffed squash?
Served with warm flat bread, Lebanese stuffed squash (Koosa) is a summer favorite when yellow squash is in season. 2 cans (14 Oz. Size) Chopped Tomatoes Preheat the oven to 350 degrees.

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