We grew an absolute ton of kousa in the giant backyard garden of my childhood. Making any kousa dish has become one of those special experiences that allows me to reminisce, indulge in spending time with my memories, and get nostalgic in the best ways. Know what I mean? We cook and bake to eat and share. But we also do it to tap in and hold close the joy (and sorrow) of what has gone before us.
The "worth-it" high maintenance celebrity of Lebanese cuisine. Worth it for being SO delicious, and also as a pathway to memories and keeping traditions alive.
Little secret: you don't have to know what a kousa is, or have kousa available where you are, to enjoy kousa, Lebanese-style. This summer squash is in the zucchini family, paler in color, slightly different in shape and size, but pretty much the same in flavor. Kousa, whose spelling can be coosa, cusa, cousa, koosa, and no doubt still more, enjoys its stardom as the ultimate stuffed vegetable. When I don't have kousa proper, I use zucchini and yellow squash to excellent results.
Scroll down for both meat-and-rice plus vegetarian stuffed kousa recipes, and my other favorite ways with kousa. Plus, a favorite story (are you a kousa?!).
Have you shopped the bountiful Maureen Abood Market yet?! My sister Peg is always hard at work to bring us the finest Lebanese Extra Virgin Olive Oils, plus this is THE season to enjoy my very own spice blend for marinating chicken for Shawarma. It's a must-try! "Best chicken I've ever had" is the reaction to this one. And Dan: "shawarma again this week please!"
Bless your hands,
Stuffed Kousa.
Be sure the filling is not packed in too hard, and leave a good quarter to half-inch headspace so the rice has room to expand without pushing out of the squash.
This is an up-close view of my vegetarian filling for kousa. It is SO so good. Use rice or coarse bulgur (for high protein and fiber). And when you make it you realize that kousa flavor comes even more from the tomato broth and spices, because between this and meat filling, the end result tastes pretty similar.
Hollowed out kousa results in a wondrous tower of the squash middles. Don't toss them! Sauté with onions and garlic! Serve as a side dish or be selfish and eat them straight from the pan.
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