kousa.md

title	source	cooking time	servings	tags	category
Kousa	feelgoodfoodie	90 min	4-8	lebanese, dumpling, squash, rice, healthy	dumpling

You ever have stuffed peppers going up? This is the arab version and it's much better IMO.

Ingredients

• 16 Mexican (grey) squash

• 1 tbsp olive oil

• 1/4 large onion, minced

• 1 tomato seeded, minced

• 1 pound ground beef, 80/20

• 1 1/2 tsp 7 Spice (Adalet just uses cumin here)

• 1 tsp salt

• 1/4 tsp black pepper

• 1 1/2 cups long grain white rice

• 3 tbsp olive oil

• 1 cup tomato paste

• 1 tsp salt

• 1/2 tsp black pepper

• 6 garlic cloves pressed

• 8 cup chicken broth low sodium

Preparation

1. Wash and drain rice. Mix together all stuffing ingredients.
2. On each squash, wash, slice off the top, and core the squash. Keep the walls of the squash pretty thin (~2m). The walls of the squash should bend a little under the pressure when squeezed.
3. Crumble up the stuffing mixture into the squash. IMPORTANT: Do not press the stuffing into the squash. You can shake it a little to let it pack down. Fill up to 1/4" under the top of the squash.
4. In a large pot, add the oil, tomato paste, garlic, salt & pepper. Allow paste to fry for a minute. Add the chicken broth, bring to a boil.
5. Place the squash in the sauce. Cover. Bring to a boil. Lower the heat to medium. Simmer for 45 minutes.
6. Remove lid. Lower heat to low. Let thicken for 30 minutes.
7. Serve sliced with tomato sauce and a yogurt sauce.

Notes

Can be cooked with lamb chops.

Cook with tomato, not lemon.