KOOSA MAHSHI (SYRIAN STUFFED SQUASH) RECIPE - (5/5)
Provided by ltrodrigu
Number Of Ingredients 11
Steps:
- Soak rice in a bowl to extract some starch, at least 30 minutes, then rinse and drain until water runs clear of starch. Remove squash stems and discard. Use a corer to core inside of squash. Take care not to puncture sides or bottom. For a decorative touch, use a vegetable peeler to remove thin vertical stripes of skin. In a bowl, gently knead together drained rice, ground meat and allspice, plus generous amounts of salt and pepper. Gently fill each squash about three-quarters full with meat-rice mixture. Avoid compressing mixture too much, so rice has room to expand as it cooks. To cook, select a lidded deep pot in which squash will fit snugly, nestled in upright. Line bottom of pot with lemon slices. Arrange squash in pot, upright with opening on top. Add enough water to cover squash, a generous amount of salt and enough lemon juice so mix is distinctly sour as well as salty. If necessary, place a plate over squash to keep them submerged. Cover pot, bring to a boil over medium heat, then reduce heat to low and let simmer 30 minutes. Mash garlic to a paste with a pinch of salt. Add to pot along with dried mint. Simmer until rice is fully cooked and squash is tender, 30-45 minutes more. Carefully transfer squash to a serving platter, reserving ½ cup cooking liquid. To serve, stir a few tablespoons cooking liquid into yogurt to thin and warm it. Season with additional salt to taste. Serve yogurt sauce alongside squash. Garnish with mint leaves, if you like.
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Aj Falconer
[email protected]I wouldn't recommend this recipe to others.
Naa Adu
[email protected]Overall, I was disappointed with this recipe.
Mumbejji Shamirah
[email protected]The squash was a bit undercooked for my liking.
Diego Realzola
[email protected]I found the filling to be a bit bland.
Ken Wilcox
[email protected]The dish was a bit too oily for my taste.
Bawer Gardi
[email protected]I had some difficulty finding grape leaves, but I was able to substitute them with cabbage leaves.
dastegir Siraj
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
Nasim Reza
[email protected]I highly recommend this recipe to anyone who loves stuffed vegetables.
Mudsair Langove
[email protected]This dish is a great way to experience Syrian cuisine.
Alice Bampo
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Vickie McPherson
[email protected]My kids loved this dish! They even asked for seconds.
Katlyn Saddler
[email protected]I made this for a potluck and it was a hit!
Gabe Loeffler
[email protected]This recipe is a great way to use up leftover lamb.
Loise Iipinge
[email protected]I'll definitely be making this again.
Daryl Renecker
[email protected]5 stars! This recipe is a winner.
Syeda Kakko
[email protected]This is my new favorite way to cook squash! The stuffing is so flavorful and the squash is so tender.
mustapha morad
[email protected]I was skeptical about the lamb and rice filling, but it was surprisingly delicious. The squash was cooked to perfection and the flavors all came together beautifully.
Rj siam
[email protected]I've never made stuffed squash before, but this recipe made it so easy. The instructions were clear and the dish turned out perfectly.
FAHI ABDUL
[email protected]This recipe is a keeper! The stuffed squash turned out so flavorful and delicious. My family loved it.
Zukiswa Popo
[email protected]Koosa Mahshi is a must-try dish for all foodies out there! The combination of flavors and textures is simply amazing!