Cousa or koosa is the name of a wonderful stuffed squash dish. The type of squash used to make the dish is also called by the same name. I have been growing these for years and LOVE them. I have spoken to several people about these interesting squash and the dish they are named for and it seems every family has their own special way of making them. I picked out three recipes I thought sounded the most authentic, based on my discussions and experience. I have not actually made any of these three recipes. I am posting these here for those of you who are interested in the traditional use of this squash. By the way, all of these contain meat. I think you could find an endless variety of ways to make this vegetarian or vegan. Substituting soy crumbles or something similar would probably be fine.
Koosa (stuffed squash)
Ingredients:
10-12 sm. koosa (cousa) squash
1 qt. prepared laban yogurt
1 qt. water
2-3 tbsp. flour
2-3 tbsp. dried mint
2-3 pats of butter
2 cloves garlic
1 tsp. salt
STUFFING:
12 tbsp. rice, washed
1 1/2 to 2 lb. ground lamb or lean beef
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. allspice
1 tbsp. lemon juice
Wash the squash in cold water. Cut off tops and
hollow and scoop out with special utensil.
Make stuffing mixture, mixing meat and spices.
Stuff squash. Prepare yogurt sauce. Put yogurt
through a strainer with flour added. Stir thoroughly
until flour is dissolved completely in yogurt. Place mixture over
low heat and stir constantly to prevent sticking or scorching.
When yogurt comes to a boil add a quart of water. Continue to stir
and raise heat. Add lemon juice. When mixture boils, add stuffed squash
and cook until tender and stuffing is cooked, about 30-40 minutes.
Add dry mint and a pat of butter. Cornstarch can be used
instead of flour and also 1 beaten egg white if desired.
Version #2
Ingredients:
1 Doz Koosa
1 c Rice
1 sm Can tomato sauce
1 (16 oz.) can tomatoes
Cinnamon Pepper & allspice to taste
1 1/2 lb Ground lamb
1 ts Salt
Instructions:
Water Preparation :
Cut stems and scoop out seeds of squash and wash.
STUFFING: Mix rice lamb and all spices together.
Stuff squash with mixture do not pack tightly.
Arrange in pan. Add tomatoes
tomato sauce salt and pepper over squash.
Add enough water to cover bring to a boil;
then reduce to medium-low and cook for 25 minutes.
Same stufing may be used for green peppers and small eggplants.
Here is yet another variation:
12 sm. white squash
1 lamb bone
3/4 c. rice
1 1/4 lb. ground lamb meat
1 (8 oz.) can tomato sauce
1 tsp. allspice
1 tsp. salt
1 tbsp. salt
2 c. water
Wash squash, cut off tops and scoop out insides with special utensils.
Rinse squash in mixture of 1 tablespoon salt with 2 cups water.
Mix stuffing combining meat, rice, allspice, and salt and 3 tablespoons
of tomato sauce. Stuff in squash loosely and push in with finger.
Place lamb bone in the bottom of the pot and arrange stuffed squash
in rows and layers. Pour over remaining tomato sauce and 2 cups of water and 1 tablespoon salt.
Simmer on low heat for 30-35 minutes. Serve.
