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    You are in: Home / Community Forums / Middle East & North Africa / what to do with Lebanese squash?
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    what to do with Lebanese squash?

    windhorse23
    Fri Jun 06, 2008 5:01 pm
    Experienced "Head Chef" Poster
    OK, I saw these squash at the farmer's market and they looked just lovely. The proprietor referred to them as Lebanese OR Italian squash. I thought I'd get some, come home and look on zaar for some ideas. But I couldn't find them. I found some pix elsewhere, calling them kusa, coosa, etc. No recipes. Can I prepare them like any summer squash, do you think? Thanks for any suggestions.
    Um Safia
    Sat Jun 07, 2008 6:08 am
    Forum Host
    Hi there wave.gif

    Is this what you have?



    You are right, in Arabic we call these Kusa. They are also known as the Italian sqush or Cucuzza. Kusa is like a zucchini & can be cooked the same way as long as you get the younger ones. If you have a large Kusa (has grown into a marrow, you should cook it like other squash or pumpkin).

    Here's a nice middle eastern recipe for stuffed Kusa,

    Kusa Mihshi

    Ingredients:
    8 6-inch-long zucchini (about 3 pounds), ends trimmed
    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
    Pinch of cayenne pepper
    1 28-ounce can tomato sauce, preferably chunky


    Directions:
    1. Preheat oven to 350F.

    2. Hollow out each zucchini using a zucchini corer or small, flexible paring knife, leaving 1/8-inch-thick walls.

    3. 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.

    4. 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 over high heat. Pour over the zucchini. Cover the pan with foil.

    5. Bake, turning the zucchini halfway through cooking, until the zucchini and rice are tender and the filling reaches 165F on an instant-read thermometer, 40 to 50 minutes. Serve the zucchini with the sauce.


    Or you might find this cookbook by Kim.D helpful:

    Italian Cucuzza Squash ~ here are 8 recipes using Kusa / Cucuzza!

    I hope you find something you like the look of icon_smile.gif

    Rezika.
    windhorse23
    Sat Jun 07, 2008 6:14 am
    Experienced "Head Chef" Poster
    Thanks, yes, it's that lovely light green. I bought smaller ones. I will check out the cookbook.
    Um Safia
    Sat Jun 07, 2008 6:18 am
    Forum Host
    windhorse23 wrote:
    Thanks, yes, it's that lovely light green. I bought smaller ones. I will check out the cookbook.


    Excellent icon_biggrin.gif I hope you enjoy whatever you cook - kusa really are delicious!
    Elmotoo
    Tue Jun 10, 2008 1:20 pm
    Forum Host
    Interesting. I would have thought it's just different color zucchini. YUM!
    chef FIFI
    Wed Jun 11, 2008 12:27 am
    Food.com Groupie
    Middle Eastern Warm Zucchini Dip
    Eggplant (Aubergine) With Tahini Yogurt Dressing I sub the zucchini for the eggplant

    Koosa Maashi is a common dish,
    Lebanese Stuffed Zucchini (Koussa Bi Laban)

    However I season mine a bit differently...but see my comments under reviews for the above recipe.
    Scarlett516
    Sat Jul 12, 2008 10:31 pm
    Food.com Groupie
    Apparently I just bought one of these at the farmer's market, too. Thanks for the helpful information!
    Masons
    Thu Oct 13, 2011 4:32 pm
    Newbie "Fry Cook" Poster
    I'm looking for cooking directions for mature Lebanese squash. Maybe to make a base for stews? Can I cook them and fresh it?
    Elmotoo
    Fri Oct 14, 2011 10:14 am
    Forum Host
    Masons wrote:
    I'm looking for cooking directions for mature Lebanese squash. Maybe to make a base for stews? Can I cook them and fresh it?


    yes. If you have a large Kusa (has grown into a marrow, you should cook it like other squash or pumpkin).

    please let us know what you do & how it works out!
    Beth
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