Over Labor Day weekend, I was introduced to Lebanese Koosa, a famous classic dish in Lebanon, but also found in Syria and Jordan as well. My first introduction to it was not at a restaurant, but from a friend’s mother, who is Palestinian. I try to stay away from milk/dairy products so nearly turned the offer down (what was I thinking?).
The dish is prepared in milk on a pot simmering over the phone but I was able to just grab the stuffed squash from the milky soup. OMG!! I absolutely loved it. The squash needs to be hollowed out and then stuffed with ground lamb, rice and spices, one of which is cumin, a favorite of mine. Here’s a recipe from the Food.com site you can try. Here’s another one and another here. AND, from Lebanese recipes.
The type of squash used to make the dish is also called by the same name and families consider the dish special; in other words, not something that is made on a daily basis. There’s work involved and I was able to watch some of their efforts as lamb, rice and other veggies took over their kitchen counter.
Let’s just say, I’m a fan!