Kousa (Syrian Stuffed Squash)

Name: Kousa (Syrian Stuffed Squash)
Total time: 5400 s
Yield: Many!
Cuisine: American
Ingredients: 25 green zucchini (about 6 inches long, 1 to 1 1/2 inch thick) NOTE: I like to cut the squash in half and then core and stuff. Though they are smaller portions, your recipe will yield 50 squash; 2 lb. fresh string beans (optional); 3 cups sweet onions, chopped (optional); 1 lb. ground beef (73% lean); 3 cups long grain rice; 1 rounded tsp. sea salt; 1 rounded tsp. ground black pepper; 1 rounded tsp. garlic powder; 1 rounded tbsp. Abido 7 mixed spices (or Sheik's Syrian Spice recipe); 1/2 cup lemon juice; 1 (28 oz) can of Pastene Ground Peeled Tomatoes; 1 (24 oz.) jar of Classico Roasted Garlic Pasta Sauce; 1 rounded tsp. sea salt; 1 rounded tsp. ground black pepper; 1 rounded tsp. garlic powder; 2 rounded tbsp. granulated sugar; 1/4 cup fresh dried mint; 1/2 cup lemon juice

The Sheik (Curtis David) @sheikbootie

Pawtucket, RI

From the kitchens of ESMA MATOOK (my Grandmother), MARIE DAVID (my Mom) and THE SHEIK (yours truly).

I can remember as a child, in the winter time, mom would make this classic Syrian dish for us.

Like Beef Stew, Kousa is one of those comfort foods served on those cold unforgiving winter days. Though, it's good anytime of year!

Kousa is traditionally made with green zuchinni, however, yellow summer squash can also be used.

It uses ground beef (typically 73% lean) and rice stuffing with spices which is called "Hashwey" (pronounced Hush-way) in Arabic. Hashwey is a base Arabic rice stuffing which is not only used in Kousa but also used in stuffed grapevine leaves, cabbage, eggplant, peppers and yes, even potatoes.

The most time consuming part of the preparation is coring out the insides of each squash. A long vegetable corer is used to dig down to the opposite end of the squash.

Let's get to it...

From the kitchens of ESMA MATOOK (my Grandmother), MARIE DAVID (my Mom) and THE SHEIK (yours truly).

I can remember as a child, in the winter time, mom would make this classic Syrian dish for us.

Like Beef Stew, Kousa is one of those comfort foods served on those cold unforgiving winter days. Though, it's good anytime of year!

Kousa is traditionally made with green zuchinni, however, yellow summer squash can also be used.

The most time consuming part of the preparation is coring out the insides of each squash. A long vegetable corer is used to dig down to the opposite end of the squash.

Let's get to it...

The Sheik (Curtis David) @sheikbootie

Pawtucket, RI

From the kitchens of ESMA MATOOK (my Grandmother), MARIE DAVID (my Mom) and THE SHEIK (yours truly).

I can remember as a child, in the winter time, mom would make this classic Syrian dish for us.

Like Beef Stew, Kousa is one of those comfort foods served on those cold unforgiving winter days. Though, it's good anytime of year!

Kousa is traditionally made with green zuchinni, however, yellow summer squash can also be used.

The most time consuming part of the preparation is coring out the insides of each squash. A long vegetable corer is used to dig down to the opposite end of the squash.

Let's get to it...

From the kitchens of ESMA MATOOK (my Grandmother), MARIE DAVID (my Mom) and THE SHEIK (yours truly).

I can remember as a child, in the winter time, mom would make this classic Syrian dish for us.

Like Beef Stew, Kousa is one of those comfort foods served on those cold unforgiving winter days. Though, it's good anytime of year!

Kousa is traditionally made with green zuchinni, however, yellow summer squash can also be used.

The most time consuming part of the preparation is coring out the insides of each squash. A long vegetable corer is used to dig down to the opposite end of the squash.

Let's get to it...

Saved

Ingredients

1 hour and 30 minutes

Many!

The Vegetables
25green zucchini (about 6 inches long, 1 to 1 1/2 inch thick) NOTE: I like to cut the squash in half and then core and stuff. Though they are smaller portions, your recipe will yield 50 squash
2 lb.fresh string beans (optional)
3 cupssweet onions, chopped (optional)
Hashweh Filling
1 lb.ground beef (73% lean)
3 cupslong grain rice
1rounded tsp. sea salt
1rounded tsp. ground black pepper
1rounded tsp. garlic powder
1rounded tbsp. Abido 7 mixed spices (or Sheik's Syrian Spice recipe)
1/2 cuplemon juice
The Sauce
1 (28 oz)can of Pastene Ground Peeled Tomatoes
1 (24 oz.)jar of Classico Roasted Garlic Pasta Sauce
1rounded tsp. sea salt
1rounded tsp. ground black pepper
1rounded tsp. garlic powder
2rounded tbsp. granulated sugar
1/4 cupfresh dried mint
1/2 cuplemon juice

Saved

Steps

1 hour and 30 minutes

1

Remember to select zucchini roughly 6"in length with a diameter of 1 to 1 1/2".
2

Cut the blossom and stem ends off of each squash. Then, cut each squash into equal halves.
3

Core the squash, being careful not to break the squash OR break through the bottom end. Then, wash the squash (both inside and out) and set aside.
4

Cut the ends off of each string bean, and then cut them in half, wash and drain them and set aside.
5

In a large mixing bowl, add the ground beef, salt, pepper, garlic powder, Syrian spice and lemon juice. Mix these ingredients thoroughly and then cover the bowl, and place in the fridge for about 15 minutes to allow the spices and lemon juice to thoroughly marinate the ground beef.
6

Once marinated, remove the bowl from the fridge and then add the long grain rice and thoroughly mix that into the mixture to complete your Hashweh mixture.
7

Stuff the squash with the Hashwey by loosely stuffing each squash. DO NOT push down the Hashwey tightly into the squash, otherwise, during the cooking process, the rice will expand and burst the squash. Also, don't fill the squash all the way to the top. Stop at about 1/4" or so from the top. Remember, the rice will help the mixture to expand to the squash edge during the cooking process.
8

Place each stuffed squash into a large stock pot. Stand each one up so that the open end faces you. Stack them in a circular motion around the stock pot until the bottom layer is filled (see picture). Be careful to not pack the squash too tightly together. You want to be able to easily remove them when done.
Any remaining squash, can be laid horizontally on top of the first layer.
9

Should you have any remaining Hashwey, you can either pour it on top of the squash bed or if you have enough left, you can stuff a green pepper or two, or three.
10

In a large skillet, on high heat, saute the string beans and chopped onions. Once they begin to turn translucent, add a teaspoon of sea salt, a teaspoon of black pepper and a half a teaspoon of Abido 7 mixed spices (or Sheik's Syrian Spice recipe). Continue sauteing for about 2 or 3 minutes more to allow the spices to absorb in.
When finished, add this mixture on top of the squash in the large stock pot.
11

In a large mixing bowl, add all the Sauce ingredients (EXCEPT FOR THE DRIED MINT). In addition, add 1 can of water (using the empty Pastene can) and 1 jar of water (using the empty Classico jar). Whisk the sauce thoroughly.
12

Pour the sauce on top of the squash and string beans (optional). If needed, add water to ensure everything is covered.
13

Evenly sprinkle the dried mint on top of everything in the stock pot.
14

Heat the stock pot until the sauce begins to boil. Then, reduce the heat to medium, low, cover and cook for 1 to 1 1/2 hours. Squash is ready to be served when the squash is tender when cutting into it and rice is fully cooked.