COUSA MASHI - ARABIC STUFFED ZUCCHINI
Cousa Mashi is what you serve the guests you like the most. A bit time consuming to make, but the results are worthwhile. While it is called cousa mashi, you should include some small eggplants and a couple green peppers for variety and to make the sauce taste amazing. Cousa is a squash like zucchini but lighter in color. You could substitute zucchini for cousa. The size for the vegetables should be from 4 to 5 inches long. The recipe comes from my Jordanian mother-in-law, who is renown for her wonderful cooking. In this part of the world, a generous person is also generous with the right spices.
Provided by Cookie Jarvis
Categories Short Grain Rice
Time 2h30m
Yield 17 stuffed vegetables, 6 serving(s)
Number Of Ingredients 17
Steps:
- Soak the rice in warm water for at least 1/2 an hour.
- Drain rice and mix together with ground meat, spices and olive oil.
- Cut the tops off of the cousa and eggplant. Discard.
- Core cousa and eggplant scraping out the insides so 1/4 inch is left all around. (Insides of cousa can be saved for making cousa mutabbal. See end of recipe).
- Carefully cut tops of off green peppers so they can be replaced after stuffing.
- Clean insides of green peppers.
- Stuff vegetables with rice mixture leaving some room for the rice to expand when cooked.
- Fill large pot with vegetables.
- Cut tomatoes to fill blender.
- Add 2/3 blender with water.
- Add tomato paste and salt.
- Mix in blender until smooth.
- Pour tomato sauce over vegetables.
- Add more water if necessary to cover vegatables.
- Cook, uncovered, at a simmer for one and a half hours or until vegetables are soft and rice is done. As long as the sauce is there, you can cook slowly for a longer period for a tastier dish.
- Occasionally cover with additional water to keep sauce from drying out.
- Add crushed garlic and mint to pot for a few minutes.
- Serve stuffed vegetables on a tray.
- Put sauce in a serving bowl to be added if desired.
- Note: Do not put a lid on the vegetables until they are completely cool or they may burst open.
- Cousa Mutabbal, a salad served like hummus, can be made by simmering the contents of the cousa in a small saucepan until cooked. Add a little tahini, yogurt, salt and pepper. Serve with olive oil and crushed dried mint on top. Eat with pita bread.
- Fettat Cousa, a dish served in a 9x13 pan, can be served alongside as well, by tearing up small pieces of bread, generally pita, covered by the tomato sauce from the cousa mashi. Then cover with a sauce of yogurt, garlic, and salt. Top with pinenuts fried in olive oil (along with the oil).
LEBANESE STUFFED KOUSA SQUASH
In this Traditional Lebanese dish, kousa is stuffed with a savory meat and rice mixture and simmered in a flavorful tomato broth until tender.
Provided by Liz DellaCroce
Categories Entree
Time 50m
Number Of Ingredients 10
Steps:
- To hollow out the kousa, trim off the top and use a zucchini core to slowly remove the inside of the squash. Be careful not to poke through the bottom or the sides. Once the squash is hollowed out, set aside.
- In a medium bowl, combine beef, rinsed uncooked rice, salt, and pepper. Add half of the garlic (3 grated cloves) and half of the mint (1 tablespoon) to the meat mixture and combine.
- Before you start stuffing the squash, place the tomato juice or tomato paste/water mixture in a large pot, and heat on medium high until boiling.
- While the tomato juice is heating up, begin stuffing the kousa. Be careful to leave about 1 1/2 inch at the top which allows room for them to expand. If you have leftover meat mixture, simply roll them into little meatballs, and add to the tomato broth.
- When the tomato juice has come to a boil, add the remaining mint (1 tablespoon) and garlic (3 grated cloves) as well as the lemon juice.
- If you used tomato paste/water, add salt and pepper to the broth to taste.
- Gently add in the stuffed kousa. Bring to a boil then turn to low and simmer for 35 minutes. The meatballs are the perfect way to see if the rice is fully cooked.
- Serve in a bowl with plain yogurt on the side.
Nutrition Facts : Calories 429 kcal, Carbohydrate 39 g, Protein 29 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 77 mg, Sodium 706 mg, Fiber 5 g, ServingSize 1 squash, Sugar 15 g
LEBANESE KOOSA (STUFFED YELLOW SQUASH)
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
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
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- Cut off the stalks of the Mexican squash, then slice off the dried tips at the opposite end without removing too much of the squash.
- Using a knife or apple corer, carefully hallow out the squash and remove the flesh without puncturing the outside of the squash. You can reserve the flesh for another recipe.
- Heat the olive oil in a large pan on medium heat large. Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. Cook until the beef is browned, about 7-10 minutes. Add the uncooked rice, the remaining salt and stir to combine the ingredients.
- To make the tomato broth, heat the olive oil in a large deep pot over medium. Add the tomato paste and pressed garlic and season with salt and pepper. Cook until the mixture becomes fragrant, about 1 minute. Add the chicken broth and bring mixture to a boil. Lower heat to a simmer, while stuffing the squash.
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- Chayote Squash. This lesser known squash originated in Mexico, but it is now grown all over the world. Chayote is low in calories and has a taste similar to that of a cucumber, making it versatile for grilling, sautéing, baking, or using in soups.
- Cousa Squash. This short, squatty squash is lighter in color than zucchini, but can be used the same way. The only difference between the two is cousa is a little sweeter, and has a thinner skin.
- Zucchini. Classic, green zucchini is a year-round staple, but when summer rolls around they're at their peak. Green zucchini has thin skin and firm flesh.
- Yellow Zucchini. Zucchini comes in more than one shade, although green is by far the most common. But yellow zucchini, not to be confused with yellow squash, often makes an appearance at farmers' markets during the summertime.
- Luffa Squash. Luffa squash, also known as (loofah), is an unusual variety of squash that will literally turn into a loofah if given enough time to mature.
- Pattypan Squash. Nope it's not a flying saucer, it's pattypan squash. These uniquely-shaped squashes come in a variety of colors from yellow to green or a mix of the two.
- Round Zucchini. Round zucchini, also known as eight ball zucchini, have the same mild flavor and texture of green zucchini, but with a spherical shape.
- Yellow Crookneck Squash. Yellow squash comes in two varieties: straightneck and crookneck. Crookneck squash (pictured above) has a bulbous bottom and slender neck that's curved at the top.
- Yellow Straightneck Squash. Straightneck squash closely resembles crookneck squash with its tapered neck and bulbous base, but its neck doesn't curve as much, if at all.
- Zephyr Squash. This stunning squash is a hybrid between yellow crookneck, delicata, and yellow acorn squash. It's easy to recognize for its two-tone coloration: light green on the bottom and yellow on top.
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- Zucchini. You’ll find these in green, mostly, but also yellow and, occasionally, in dark green with pale green stripes. Long, with flattened sides, zucchini is a good average summer squash.
- Pattypan Squash. Sometimes called “UFO squash,” pattypan squash includes any of several related colors and sizes of what’s called a scalloped squash. It’s shaped roughly like a flying saucer, with scalloped sides.
- Crookneck Squash. Crookneck squash is bulbous at the bottom and thin and curved at the top. It’s usually yellow, but that doesn’t mean all crooknecks look the same.
- Zephyr Squash. This type of summer squash is easily recognizable for its two-tone coloration: light green on the bottom and yellow on top. It’s about as tough as pattypan squash, which makes it good for longer cooking, but its regular shape makes it a bit easier to cut up.
- Cousa Squash. Pale, speckled green, a little more bulbous than zucchini but with the same basic shape, cousa is an excellent squash most often found in Middle Eastern cuisines.
- Round Zucchini. These spherical summer squashes, available in dark green, light green, and yellow, are very very similar to zucchini, aside from their grapefruit-like shape.
- Tatuma Squash. The tatuma is a Mexican variety. Sometimes the word “calabacita” – which just means small squash – refers to this specific type. It can be either spherical or shaped roughly like the cousa squash, and typically either light or dark green.
- Ronde de Nice (AKA Gourmet Globe) Typically spherical and a speckled light green, the gourmet globe is a French heirloom squash. It’s sweeter than the round zucchini, but usually more expensive, too.
- Tinda Squash. This is a weird one: pale green, perfectly smooth, and shaped like a large beefsteak tomato. The tinda squash is not closely related to the zucchini or any other squash, but is the immature fruit of a related squash family plant.
- Luffa (or Loofah) Squash. The luffa squash (sometimes called the luffa gourd) is a bizarre variety that, if allowed to fully mature, will turn into a loofah.
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- Zucchini. Green zucchini, also known as courgettes, are one of the most common summer varieties. They are a great choice, and can be grown in a wide range of gardens, in a wide range of climate zones.
- Costata Romanesco Zucchini. This Italian heirloom zucchini is a distinctive option, with lighter green or whitish ribs running lengthways down the green fruits.
- Zephyr Squash. Zephyr summer squash are two-tone fruits that are rather distinctive. They are straight and fairly long, with yellow on the top and pale green towards the bottom.
- Small, Round Zucchini and Summer Squashes. There are a range of small, round summer squashes and zucchini to choose from. Some are heritage varieties, and some are hybrid types.
- Patty Pan. Patty pan squashes are small summer squash that look like little UFOs with scalloped edges around the middle. These squash come in a range of colours.
- Straightneck Squash. Straightneck squash are named for their long, straight shape. They are another group of cucurbita pepo types that were believed to have been domesticated in the eastern United States.
- Crookneck Squash. Crookneck squash are sometimes also referred to as yellow squash. As the name suggests, they have a bent shape, and are narrower at the top end than at the bottom.
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- Luffa. The luffa squash, or loofah gourd, is an unusual squash variety. When young, the plant produces ridged squash that taste similar to a zucchini.
- Butternut Squash. One of the most easily recognised squash is the butternut squash. It is a pale orangey-yellow colour and has a pear-like shape. A bulbous bottom houses the seeds and a thinner neck protrudes above.
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