"I have a few dozen of these Grey Zucchini (or Mexican Zucchini) in my fridge ready to make kousa. One of the most comforting meals of my childhood. Our version of a stuffed zucchini, filled with a rice and meat mixture, cooked in a light tomato sauce and finally topped with homemade Laban (yogurt). The Grey Zucchini are used because of their shape, wide bottoms and narrow tops, allowing for the most filling. I remember my mom teaching me how to hollow out the zucchini when I was a kid. There were many broken ones and ones with holes. It took some time but now, it's not so tough.
Hollowing out the zucchini is the most difficult and time consuming part of making these gems. From there it's a simple stuffing.Probably one of the healthiest and complete meals you'll enjoy. You can find the full recipe on the blog. Happy Thursday friends!
https://cosetteskitchen.com/kousa
#cosetteskitchen #lebaneseflavors #lebanesestreetfood #zucchini #glutenfree #kousa #comfortfood"
Kousa
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A Note from Feedfeed
Tender zucchini are hollowed out and then stuffed with meat, rice, allspice and herbs. Once stuffed, they're placed into a garlicky tomato broth and simmered until fork tender. Top them with a creamy yogurt sauce and more tomato sauce!
Check out our weekly Feedfeed podcast where we feature a broad range of food and culture and talk, "What's On Your Table".
We shine a light on a few of these beautiful dishes and interview Middle Eastern community members to learn more about this rich heritage and culture. Listen here!