كوسا محشي QOOSA MIHSHEE (Stuffed Squash)
Ingredients
- 6 3-4" long yellow or zuchini squash
- 1 cup rice -soaked. 10 minutes
- ½ lb. of minced lamb shoulder or breast
- 2 tablespoons butter
- 2 tablespoons pine nuts
- 1 can medium tomatoes minced
- 1 teaspoon salt
- 2 pinches cinnamon
- ¼ teaspoon pulverized hot and sweet peppers (crushed peppers)
- 1 cup hot water
Instructions
- Cut centers out of squash with narrow knife
- Soak in salt water; save centers; set aside.
- Mix meat and rice; brown pine nuts lightly -low fire.
- Pour whole mixture with butter over rice and lamb; add spices and mix well.
- Drain squash, stuff with rice mixture about ½ to ¾ of squash.
- Prepare deep cooking pan by setting lamb bones or breast across bottom of pan.
- Lay each squash on its side.
- Cook rice left over in a separate pan with squash centers.
- Add water (more than 1cup may be needed to immerse squashes) and cook over low fire for 25 minutes.
- Add tomatoes and simmer additional 10 minutes.
