KOOSA RECIPES

LEBANESE KOOSA (STUFFED YELLOW SQUASH) RECIPE - FOOD.COM

Lebanese Koosa (Stuffed Yellow Squash) Recipe - Food.com image

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.

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

7 -8 yellow squash (Koosa)
1 cup rice (Basmati Preferred, White rice will work)
1 1/2 lbs ground lamb
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes
2 garlic cloves
1/2 onion (yellow is milder, white has more bite)
pepper
1/2 teaspoon allspice
lemon juice
1 pinch mint
1 teaspoon salt
3 tablespoons olive oil
water

Steps:

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.

Nutrition Facts : Calories 856.5, FatContent 51.8, SaturatedFatContent 19.2, CholesterolContent 124.4, SodiumContent 1277.6, CarbohydrateContent 61.1, FiberContent 7.3, SugarContent 16.4, ProteinContent 38.2

LEBANESE STUFFED ZUCCHINI (COOSA/KOOSA) RECIPE | ALLRECIPES

Lebanese Stuffed Zucchini (Coosa/Koosa) Recipe | Allrecipes image

Zucchini cored and stuffed with meat and rice then cooked in tomato sauce. Holy smokes, this is truly Lebanese comfort food! Serve these with tabbouleh, fatayer and stuffed grape leaves.

Provided by Russ Neimy

Categories World Cuisine Middle Eastern Lebanese

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 large zucchinis
1 pound chopped top round steak
1 cup white rice
1 teaspoon ground nutmeg
salt and ground black pepper to taste
1 (10.75 ounce) can tomato soup
1 (14.5 ounce) can stewed tomatoes

Steps:

Cut one end off each zucchini. Use a small scoop to scoop the flesh from the zucchinis, leaving shells. Discard the flesh.
Mix chopped round steak, rice, nutmeg, salt, and black pepper together in a bowl. Lightly stuff the steak mixture into the zucchinis, making sure to leave about 1 inch of space for the rice to expand; if you don't, the zucchini will burst which still tastes good but doesn't look as nice.
Place the zucchinis in a large pot; add tomato soup and stewed tomatoes. Place a plate on top of the zucchinis to prevent them from bouncing around once the sauce is boiling.
Bring the sauce to a boil, reduce heat to medium-low, and cook at a simmer until the rice is fully cooked, 30 to 45 minutes.

Nutrition Facts : Calories 329.8 calories, CarbohydrateContent 46.6 g, CholesterolContent 40.2 mg, FatContent 7 g, FiberContent 4.9 g, ProteinContent 22.7 g, SaturatedFatContent 2.4 g, SodiumContent 485.2 mg, SugarContent 11.7 g

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