Comments on: Kousa and My Secret Recipe http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/ think globally, eat locally Fri, 10 Feb 2012 18:36:13 +0000 http://wordpress.org/?v=2.2.1 By: party venues http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-315137 party venues Wed, 23 Nov 2011 21:35:36 +0000 http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-315137 <strong>Christmas party...</strong> [...]Seacoast Eat Local » Blog Archive » Kousa and My Secret Recipe[...]... Christmas party…

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]]> By: Omaha baseball bats http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-140193 Omaha baseball bats Tue, 24 Aug 2010 10:32:57 +0000 http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-140193 <strong> ...</strong> Hello there, I must say it really is a clever write-up. I’ll definitely be seeking in on this blog site once again quickly.... …

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]]> By: Audrey Gerkin http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-45353 Audrey Gerkin Mon, 22 Feb 2010 11:03:31 +0000 http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-45353 Love all these extra suggestions!! Thank you for sharing! Love all these extra suggestions!! Thank you for sharing!

]]> By: Mary D. http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-28386 Mary D. Tue, 10 Nov 2009 14:38:58 +0000 http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-28386 My grandfather was an immigrant from Syria. He cooked Kousa the stuffed way. My mother came up with an easy way to cook Kousa much like yours. We use a large sauce pan (3 qt.) and place the cut squash in the bottom with a little salt and pepper. Mix the meat, rice, salt, pepper and any other seasoning you prefer and place it loosely over the squash (do not pack the meat, pinch off small pieces and place over squash until covered). Now add a can of stewed tomatoes (cut up the tomatoes) over the top and about 1/2 can of water. Cover and place on medium heat until boil. Do not ever stir this recipe. Then reduce to a high simmer and cook for one hour. The meat tastes more like the stuffed Kousa rather than the sauteed type. My grandfather was an immigrant from Syria. He cooked Kousa the stuffed way. My mother came up with an easy way to cook Kousa much like yours. We use a large sauce pan (3 qt.) and place the cut squash in the bottom with a little salt and pepper. Mix the meat, rice, salt, pepper and any other seasoning you prefer and place it loosely over the squash (do not pack the meat, pinch off small pieces and place over squash until covered). Now add a can of stewed tomatoes (cut up the tomatoes) over the top and about 1/2 can of water. Cover and place on medium heat until boil. Do not ever stir this recipe. Then reduce to a high simmer and cook for one hour. The meat tastes more like the stuffed Kousa rather than the sauteed type.

]]> By: David N. Bergeron http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-26392 David N. Bergeron Sun, 25 Oct 2009 20:19:44 +0000 http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-26392 My mother shared cooking recipes (French-Canadian) with a Syrian housewife. Kousa was one that my mother got from Mrs. Samara. It was/is a favorite of mine. Can't easily find the proper squash, so I use regular zucchini. Today I'm trying Grey Squash...looks a bit like Kousa. In the oven as I type! My mother shared cooking recipes (French-Canadian) with a Syrian housewife. Kousa was one that my mother got from Mrs. Samara. It was/is a favorite of mine. Can’t easily find the proper squash, so I use regular zucchini.
Today I’m trying Grey Squash…looks a bit like Kousa. In the oven as I type!

]]> By: Amahl http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-24949 Amahl Wed, 30 Sep 2009 20:42:32 +0000 http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-24949 Sorry, that's RODEN, not Rosen! Sorry, that’s RODEN, not Rosen!

]]> By: Amahl http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-24948 Amahl Wed, 30 Sep 2009 20:41:14 +0000 http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-24948 Sarah, please forgive Mahoil and his arrogant jerk of a dog. We Lebanese do take our Kousa seriously though. Try adding some garlic to the sauce, with a dash of "Lebanese pepper" which is a blend of black pepper and allspice. We also love fresh lemon juice, and my great aunt from Jbeil used to serve this recipe with lemon juice in the tomato sauce and as a garnish with fresh mint. There is also a variation with laban (yougurt), but it takes a bit more time since you have to stabilize the laban before cooking or it will curdle. See Claudia Rosen's A Book of Middle Eastern Food for details...it's an amazing resource. Sarah, please forgive Mahoil and his arrogant jerk of a dog. We Lebanese do take our Kousa seriously though. Try adding some garlic to the sauce, with a dash of “Lebanese pepper” which is a blend of black pepper and allspice. We also love fresh lemon juice, and my great aunt from Jbeil used to serve this recipe with lemon juice in the tomato sauce and as a garnish with fresh mint. There is also a variation with laban (yougurt), but it takes a bit more time since you have to stabilize the laban before cooking or it will curdle. See Claudia Rosen’s A Book of Middle Eastern Food for details…it’s an amazing resource.

]]> By: SK http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-14342 SK Thu, 14 May 2009 19:58:02 +0000 http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-14342 My grandmother made wonderful Lebenese/Syrian Food. Kousa was her specialty. We always make it stuffed. I make a simple version of my grandmothers...#1 brown/season ground beef (or lamb), #2 season uncooked (but wet) Rice with Cinnamin (or allspice),#3 mix uncooked rice with meat (add little tomato sauce for texture)then stuff. #4 Season Tomato Sauce with good amount of "Nana"... Fresh Speriment Leaves...Cook in sauce/Juice until house smells like heaven. Also, it was custom to cut into slices, top with a little sweetened plain yogert and eat with pita bread. Please share with everyone...it is the best!!! My grandmother made wonderful Lebenese/Syrian Food. Kousa was her specialty. We always make it stuffed. I make a simple version of my grandmothers…#1 brown/season ground beef (or lamb), #2 season uncooked (but wet) Rice with Cinnamin (or allspice),#3 mix uncooked rice with meat (add little tomato sauce for texture)then stuff. #4 Season Tomato Sauce with good amount of “Nana”… Fresh Speriment Leaves…Cook in sauce/Juice until house smells like heaven. Also, it was custom to cut into slices, top with a little sweetened plain yogert and eat with pita bread. Please share with everyone…it is the best!!!

]]> By: Sara Zoe http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-6927 Sara Zoe Fri, 29 Aug 2008 13:23:50 +0000 http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-6927 Mahoil - any suggestions to spice it up? Mahoil - any suggestions to spice it up?

]]> By: Mahoil Auzzi http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-6884 Mahoil Auzzi Wed, 27 Aug 2008 02:41:03 +0000 http://blog.seacoasteatlocal.org/2007/07/22/kousa-and-my-secret-recipe/#comment-6884 Im sorry but this is not a lebanese recipe. It is a BLAND American one. My Lebanese dog would stick his nose up at it. Im sorry but this is not a lebanese recipe. It is a BLAND American one. My Lebanese dog would stick his nose up at it.

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