Stuffed Squash in Tomato sauce (Koosa Mihsheh)
This is one of our families favorite Lebanese dishes! It’s easy to make especially if you have some helping hands like my mother!
We usually make it with lamb but sometimes we use beef or replace the meet with chick peas cut in half for you vegetarians!
Either way if you like allspice and cinnamon you will love this!
1 small dozen light green squash or zucchini
1 pound can totes whole
2 cups of lamb or beef core or fine grind
1 cup of rice
1 onion medium chopped
3 tablespoons olive oil or butter
4 cups of water
1 tb of salt
1tsp of peeper
1 tsp allspice
1 tsp cinnamon
1.Wash squash and dry off
2. Cut off tops and core out all marrow carefully with a corer or a small knife, sometimes I use a grapefruit spoon!
3. Mix rice and all spices with meat and some water and some tomatoes
4. stuff each squash fully, but do not pack tightly, allow looseness for rice to expand
5. Place squash laying down on each other in a deep pan, pour water and tomatoes and cover, Bring to a boil, then cooked covered or partly covered on low, simmer apprise 1 hour or until rice is tender.
NOTE: if you have meat or bones you want to place in the bottom of the pan for more flavor do it.