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" celebrity of Lebanese cuisine. Worth it for being SO delicious, aromatic, 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, or be in the middle of summer, to enjoy kousa, Lebanese-style. This 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 for equally delectable results.
Scroll down for both meat-and-rice plus vegetarian stuffed kousa recipes. Plus, kousa simmered in yogurt sauce and what to make with the cores after hollowing out the squash (deliciousness!). Oh and if you like a good story, it's here too (are you a kousa?!).
Lots of you are stocking up your pantries for the season, and sending gifts from the Shop. Thank you! For kousa, try adding a pinch of Lebanese 7 Spice or Garlic Mint Salt.
Bless your hands,
Stuffed Kousa.
Love this photo from my cookbook for a pot of savory kousa filled with meat and rice. That tomato broth! The onion! Delicious in any season.
The filling includes lots of vegetables. You can add chickpeas too for protein-fiber goodness. The flavor is SO like the meat version, mouthwatering and great.
No comments:
Post a Comment