Recipe of Homemade Kousa squash

Kousa squash. Fill Your Cart With Color Today! Kousa is another name for squash or zucchini in Arabic. They're often called Mexican Squash, Mexican Zucchini or Grey Zucchini.

Kousa is an Arabic word for zucchini. It's also known as Lebanese squash and is a type of summer squash that you will find in the market next to the more traditional yellow summer squash and zucchini. Kousa squash is light green and a bit more plump than the others.

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, kousa squash. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Kousa squash is one of the most well liked of recent trending foods on earth. It is easy, it's quick, it tastes delicious. It's appreciated by millions every day. They are fine and they look wonderful. Kousa squash is something which I have loved my whole life.

Fill Your Cart With Color Today! Kousa is another name for squash or zucchini in Arabic. They're often called Mexican Squash, Mexican Zucchini or Grey Zucchini.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook kousa squash using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Kousa squash:

1. {Get 10 of small cusa squash.
2. {Prepare 1 cup of long grain rice not instant.
3. {Get 1 lb of Ground lamb meat.
4. {Get 2 of large Cans of tomatoes chopped.
5. {Get 1 of Ground allspice, garlic powder, salt, pepper and dry crushed mint or cut up fresh mint.

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.

Steps to make Kousa squash:

1. Cut stem off, trim bottom slightly. Core out the inside of squash till sn 1/8 of inch thin. Be careful not to puncture outside..
   
2. Mix meat and rice together. Add 1 teaspoon.allspice and salt, 1/2 teas.pepper..
3. Using a fork, stuff squash with meat and rice mixture. Donot pack in tightly so there is room for expantion..
4. Place in large pot with enough room for liquid to cover squash. Open cans of tomatoes, crush tomatoes in blender, add 1tablespoon powdered garlic, 2 tablespoon mint, 2teaspoon salt and 1teaspoon pepper. Mix quickly. Pour in 1/2 can of water. Pour mixture over.squash, cover, heat squash to boil, then turn temp. Down to a low cook, not simmer. I place a sandwich plate unpside down on top of squash to stabilize the squash from moving around while cooking..
5. Cook for 30 -45mins. Check to see if rice is cooked after 30min., Remove one of the squash to see if rice is cooked and squash is soft to the touch, As not to over cook the squash. Make sure liquid is not boiling while cooking.. let squash sit for 30 mins. To set. When eating slice downn squash and drizzle liquid over squash and filling. Can also be eaten with syrian bread. Greek yogurt on the side and tabbouli..

Also known as Grey Squash, this type is beloved in Palestine, Lebanon, Syria, Egypt and most Arabic nations. The most common kusa dish is known as kousa mahshi (simply: "stuffed zucchini"), in which you remove the seeds and core of the kusa, and stuff it with rice and/or lamb, plus herbs and spices, boil, and serve as a main or side dish. So it literally translates to Stuffed Squash. A dish originating in the Middle East. It is stuffed with a spiced meat and rice mixture and poached in a tomato broth surrounded by garlic and onion.

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