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Squash Stuffed with Lamb and Rice (Koussa Mehshi):
Submitted by: Madame Fahimeh | Date Added: 4 Aug 2009
Listed in: Lebanese Dishes
 
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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?
Ingredients

• 2 medium-sized summer squash
• 1/4 cup rice
• 1/2 lb diced lamb
• 11/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 6 to 8 mint leaves, chopped
• 2 or 3 lamb bones
• 2 to 4 cups tomato juice
Preparation

• Cut a lengthwise slice from each squash.
• Scoop out the pulp, leaving only the shell.
• To the pulp, add the rice and lamb, salt, pepper, cinnamon, nutmeg, and mint leaves.
• Stuff the squash with this mixture and replace the slice.
• Place the lamb bones in the bottom of a kettle with the stuffed squash on top.
• Weight down the squash with a plate and add tomato juice to cover.
• Bring to a boil, cover the kettle, and simmer until squash are tender, 30-40 minutes.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)