what to do with Lebanese squash?

[windhorse23]

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]

Hi there

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 350ºF.

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 165ºF 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

Rezika.

[windhorse23]

Thanks, yes, it's that lovely light green. I bought smaller ones. I will check out the cookbook.

[Um Safia]

windhorse23 wrote:
Thanks, yes, it's that lovely light green. I bought smaller ones. I will check out the cookbook.

Excellent I hope you enjoy whatever you cook - kusa really are delicious!

[Elmotoo]

Interesting. I would have thought it's just different color zucchini. YUM!

[chef FIFI]

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]

Apparently I just bought one of these at the farmer's market, too. Thanks for the helpful information!

[Masons]

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]

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