Lebanese Koosa (Stuffed Yellow Squash)

"My great grandparents are from Lebanon and I am learning to make all of the wonderful recipes they have passed down through the family. As I learn, I will post and share here. The Stuffing for the squash can be used to stuff Bell Peppers, Tomato, or as the filling for cabbage or grape leaf rolls. My father lives rather close and so I use him as the taste tester. He commented that the Koosa was the most flavorful he's had in a while. Note: Unless you have about twice as many squash, or want to also stuff a bunch of green bell peppers, you may want to halve the stuffing recipe. I had a ton left over. You will need to be able to cover the squash with a bit of water in whatever pan you choose, so a deep frying pan or a shallow pot will work. Keep in mind that all the squash will need to be able to sit in the bottom of the pan, not on top of each other."
 
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Ready In:
1hr 5mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • 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.
  • Heat olive oil in pan over medium heat.
  • Slice onion and add to hot olive oil.
  • Let fry for about 3-5 minutes while you make the stuffing.
  • In a large bowl, combine lamb, rice, and spices. The best method is to get in it with your hands and just smoosh and mix without any sort of utensils.
  • Add cans of tomato sauce and diced tomato to the onions.
  • Stuff squash with mixture. Leave about a half inch to a quarter inch of room at the end as the rice will expand. Also, do not pack too tightly as the expanding rice will break the squash.
  • Add the stuffed squashes to the pan.
  • Chop the garlic cloves into fine pieces and sprinkle between the squash in the pan.
  • Add water to just cover the squash and let simmer over medium heat for 40 minutes.
  • Squeeze a few drops fresh lemon juice over squash and sprinkle a pinch of mint.
  • Allow to cook another 10 minutes or so.
  • **Note** I have made this several more times and revised only the cooking time slightly. I found it somewhat easier to cut the squashes in half from the start. Additionally, I always test the filling to make sure the rice is fully cooked.

Questions & Replies

  1. Do you mix the onion/tomato in with the meat and spices before stuffing or pour the onion/tomatoes over the top before cooking?
     
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Reviews

  1. thank you so much for posting. i once had this at someones place and it was delicious. unfortunately, i never wrote the recipe down and couldn't work out the nationality of the dish because she was of a very varied background - lebanese,egyptian, greek, macedonian, to name a few! i can't wait to try this dish. thanks again.
     
  2. I absolutely love this dish! I had a girlfriend from Lebanon who's grandmother gave me her recipe. Just like this one. I make it with zuchini or yellow squash! 5 Stars!!
     
  3. I had a Lebanese neighbor many years ago who taught me how to make Koosa. I have made it many times since then and this one sounds exactly like the one she taught me. I don't care for lamb so I have always used ground beef instead. Thanks for posting.
     
  4. My great-grandparents were also from Lebanon. I had a family recipe, but I misplaced it. As soon as I read this, I knew this was exactly what I was looking for. It already looks and smells better than the last time I made it. Thank you!
     
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Tweaks

  1. I had a Lebanese neighbor many years ago who taught me how to make Koosa. I have made it many times since then and this one sounds exactly like the one she taught me. I don't care for lamb so I have always used ground beef instead. Thanks for posting.
     

RECIPE SUBMITTED BY

I'm on a mission to produce home-maker type meals on a working girl's schedule! When I was very young, my mother was a homemaker and would make these amazing meals that I'll never forget. From an early age I would browse her many cookbooks and always held an interest in the neat ideas and recipes I found. When I was older and sometimes home alone, I would find a recipe we had the ingredients for and try my hand at it. Often without permission, and often substituting things that did not go with the dish AT ALL, but a learning experience all the same. :)
 
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