### **Introduction**
Are you ready to discover the delightful world of ***Koosa Mehshi (Stuffed Squash)***? This popular Middle Eastern dish brings together flavors and textures that are simply irresistible. Originating from the Levant region, Koosa Mehshi has become a beloved staple in many households, especially during festive occasions. The unique blend of spiced rice and ground meat stuffed into tender squash creates a delicious harmony that warms the heart and soul.
In this article, you’ll learn how to make Koosa Mehshi (Stuffed Squash) at home, explore its variations, and gather tips to make the best version of this dish. From essential ingredients to step-by-step instructions, we’ve got you covered. So, let’s dive in!
### **Ingredients**
To make the perfect ***Koosa Mehshi (Stuffed Squash)***, gather the following ingredients:
| Ingredient | Measurement | Description |
| Zucchini or yellow squash | 4 medium | *Fresh zucchini are the ideal vessels for stuffing, providing a mild flavor and soft texture.* |
| Ground beef or lamb | 500 grams | *For a richer taste, you can mix ground beef with some lamb.* |
| Short-grain rice | 1 cup | *Short-grain rice absorbs flavors beautifully, making it perfect for stuffing.* |
| Onion | 1 medium, finely chopped | *Onions add sweetness and depth to the filling.* |
| Garlic | 2 cloves, minced | *Fresh garlic enhances the aroma and depth of flavor in Koosa Mehshi (Stuffed Squash).* |
| Tomato paste | 2 tablespoons | *Adds a robust tomato flavor to the dish and enhances the sauce.* |
| Spices (cinnamon, allspice, salt, pepper) | 1 teaspoon each | *These spices create a warm, aromatic filling that’s characteristic of Koosa Mehshi.* |
| Vegetable broth or water | 2 cups | *Using broth adds an extra layer of flavor during cooking.* |
| Fresh herbs (parsley or mint) | For garnish | *Fresh herbs brighten the dish and add a burst of flavor.* |
### **Step-by-Step Instructions**
#### **Step 1: Prepare the Ingredients**
Start by gathering all your ingredients. Wash the zucchini and slice off the tops, creating a small cap. Next, use a spoon to carefully scoop out the flesh, leaving a thin layer to avoid breaking the squash. This is the fun part! Keep the scooped-out flesh for the filling.
#### **Step 2: Make the Filling**
In a large skillet, heat some oil over medium heat. Add the chopped onions and sauté until they turn golden brown. Pop in the minced garlic and cook for another minute. Now, stir in the ground meat, cooking until browned. Mix in the rice, tomato paste, and spices. If you have the reserved zucchini flesh, add that too; it’s packed with flavor! Cook the mixture until everything is well combined.
#### **Step 3: Stuff the Squash**
Spoon the prepared filling into each zucchini, packing it in gently. Leave a little room at the top for the rice to expand as it cooks. Carefully place the stuffed squash into a large pot.
#### **Step 4: Cook the Koosa Mehshi**
Pour the vegetable broth or water into the pot, covering the zucchini halfway. Bring it to a gentle boil, then reduce the heat and let it simmer for about 30 minutes, or until the squash is tender. The aroma will have you drooling!
#### **Step 5: Serve and Garnish**
Once cooked, transfer the Koosa Mehshi (Stuffed Squash) to a serving platter. Garnish with fresh herbs, like parsley or mint, for an added touch of color and flavor. Serve hot, and enjoy the harmony of flavors!
### **Pro Tips**
– ***Choose the Right Squash:*** Opt for medium-sized zucchini or yellow squash for even cooking. They should be firm and free of blemishes.
– ***Customize the Filling:*** Feel free to experiment with different fillings; try adding chopped bell peppers or raisins for sweetness!
– ***Make It Ahead:*** You can prep the stuffed squash a day in advance. Just keep them in the fridge and cook them when you’re ready.
– ***Add a Sauce:*** For extra flavor, drizzle a tangy tomato sauce over the stuffed squash before serving.
– ***Enjoy Leftovers:*** Koosa Mehshi (Stuffed Squash) tastes even better the next day; the flavors deepen. Store in an airtight container in the fridge for up to three days.
### **Nutritional Information**
| Nutrient | Per Serving (1 stuffed squash) |
|——————|——————————–|
| Calories | 320 |
| Protein | 20g |
| Carbohydrates | 30g |
| Saturated Fats | 5g |
| Fiber | 4g |
| Cholesterol | 60mg |
| Sugars | 3g |
| Total Fat | 15g |
### **FAQs**
**What is the best way to store Koosa Mehshi (Stuffed Squash)?**
Store leftover Koosa Mehshi in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on the stovetop.
**Can Koosa Mehshi (Stuffed Squash) be made vegan or gluten-free?**
Absolutely! You can use lentils or quinoa in place of meat and rice for a vegan version. For gluten-free, ensure you use gluten-free rice or quinoa.
**What are the best side dishes to serve with Koosa Mehshi (Stuffed Squash)?**
Pair it with a refreshing salad, like tabbouleh, or serve it alongside yogurt sauce for a perfect balance.
**How long does it take to prepare Koosa Mehshi (Stuffed Squash)?**
Preparation takes about 30 minutes, and cooking takes approximately 30 minutes, making it a dish you can whip up in under an hour.
**Can I freeze Koosa Mehshi (Stuffed Squash) for later?**
Yes! You can freeze uncooked stuffed squash. Just make sure to wrap them tightly and label for future reference.
**What variations of Koosa Mehshi (Stuffed Squash) exist?**
Some variations include adding different meats like chicken or turkey, incorporating spices like sumac for a tangy twist, or using different vegetables like bell peppers.
**How do I know when Koosa Mehshi (Stuffed Squash) is done?**
The squash should be tender but not mushy, and the filling should be fully cooked. A fork should easily pierce the flesh.
**Can I use different types of squash for stuffing?**
Yes! While zucchini is traditional, you can use other squash types like pattypan or even bell peppers for a fun twist.
